NEW YORK PIZZA

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 10 live flying insects at three compartment sink by handwash sink. Operator killed and discarded approximately 9 live flying insects. Admin Complaint

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written procedures. Provided and discussed DBPR Form 5030-103 with operator. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener at prep table with build up of debris. Observed dough trays with black substance on the exterior of the trays. Operator began to clean during inspection. Corrective Action Taken Repeat Violation

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No proof of food employee reporting responsibilities. Provided and discussed DBPR Form HR 5030-103 with operator. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect in soda storage area. Observed one flying insect near salad reach-in cooler. Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In large reach-in cooler closest to window observed, marinara (52F - Cold Holding); marinara (47F - Cold Holding); cheese (46F - Cold Holding); cheese (47F - Cold Holding) sausage (48F - Cold Holding); pepperoni (45F - Cold Holding). Employee stated placed pans cooler 2.5 hours prior and placed in standing reach-in cooler. Observed 30 minutes later second temperatures, marinara (43F - Cold Holding); marinara (44F - Cold Holding); cheese (44F - Cold Holding); cheese (45F - Cold Holding); sausage (44F - Cold Holding); pepperoni (43F - Cold Holding) Corrected On-Site Repeat Violation Warning

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed in prep area marinara (109F - Reheating). Employee stated he placed pan in warmer 1.5 hours prior. Employee placed in oven, marinara, 30 min later (179F - Reheating). Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In reach-in cooler observed not date marked and opened two days prior. Operator placed correct date on milk during inspection. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed two cutting boards on both reach-in coolers with heavy staining. Repeat Violation

Basic - Equipment in poor repair. Observed extremely torn gasket on reach-in cooler next to reach-in freezer. Observed lid of reach-in freezer completely not connected.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed in reach-in cooler near handwash sink with drink over customer food. Employee removed drink during inspection. Corrected On-Site

Basic - Outer openings not protected with self-closing doors. Observed back door closer not completely closing door and creates an opening in top left corner.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In reach-in cooler behind salad prep cooler observed unwashed mushrooms and tomatoes stored over bags of lettuce and prepped sauces. Operator moved items during inspection. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flying insects in small dry storage area behind standing reach in coolers facing dining rooms. One flying insect around triple sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (46F - Cold Holding); marinara (44F-47F - Cold Holding); raw pork (46F - Cold Holding); raw chicken wings (44F - Cold Holding) all items in small walk in cooler, per operator door was constantly opened approximately three hours ago, ambient air temperature reading 42°F. Warning

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Assorted pizzas at front counter held on time do not have any time markings, operator set timers for pizzas. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open container of milk in standing reach in cooler by back door to kitchen, operator dated with correct date. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Two stained cutting boards on reach in cooler make tables. Repeat Violation

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee hired over 60 days does not have proof of training.

Basic - Floor soiled/has accumulation of debris. Under triple sink. Repeat Violation