NEW YORK PIZZA & PASTA

High Priority - Container of medicine improperly stored. Lidocaine Medicine on counter in server side station.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked ready to eat chicken wings in reach in cooler. Operator moved to proper storage. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled at bar.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin by dish area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse and phone on a shelf above food prep area with other containers of food.

Basic - Food stored on floor. Boxes of Mozzerella cheese on ground in walk in cooler.

Basic - No handwashing sign provided at a hand sink used by food employees by cook line.

Basic - Silverware/utensils stored upright with the food-contact surface up in silverware rack by dish machine.

Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp in standing water in plastic container sitting on counter. Operator moved to sink under cold running water. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. On rack by ice machine 2 #10 cans of roasted red peppers observed with severely dented rims.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over ready to eat cooked chicken. Operator moved to proper storage. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in server side station. Operator provided towels. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Ramona, Gegoria, and Rosa expired 1-22-22.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin by dish machine.

Basic - Food not stored at least 6 inches off of the floor in walk in freezer. Operator placed in proper storage. Corrected On-Site

Basic - Hood vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen above fryers and grill.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle submerged in sugar container.

Basic - Standing water in bottom of reach-in-cooler across from fryers in kitchen.

High Priority - Dented/rusted cans present. See stop sale. 2 Cans of Roma brand black olives severely dented. Operator discarded. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw veal was stored over calamari in the walk-in cooler. Operator moved to proper storage hierarchy. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Single-service items at the outside server station uninverted. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Sink in prep area blocked by a 22L container in the basin.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean single-use items at the outdoor server station stored uninverted. Operator had staff correct the placement of the items to insure protection from contamination.

High Priority - Dented/rusted cans present. See stop sale. 2 can cannellini beans, 7 cans olives, 1 can tomatoes, heavily dented.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler near salad station, raw veal over ready-to-eat cheesecake. In walk-in cooler boxes raw pork sausage over ready-to-eat housemade tomato sauce. Operator moved raw items to proper storage. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. By deep fryer on cook line counter, milk for breading (46F - Cold Holding); eggs for breading (51F - Cold Holding) for three hours per operator. Discussed using time as a public health control and provided operator with new form.

Intermediate - Handwash sink not accessible for employee use at all times blocked by cart at pizza dough making area in main kitchen. Operator moved the cart for sink access. repeat 3/20/2023. Corrected On-Site Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit. Repeat 3/20/2023. Repeat Violation

Intermediate - Water with a temperature of at least 85F degrees Fahrenheit not provided/shut off at employee handwash sink - all sinks in restrooms after running for 2 minutes. Operator adjusted water heater for sinks, 85F. Corrected On-Site

Basic - 4 Carbon dioxide/helium tanks not adequately secured outside back door of kitchen. Operator secured the tanks. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling vents at entrance to kitchen.

Basic - Employee with no hair restraint while engaging in food preparation. 2 cooks preparing food no hair restraint.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Pizza station left side reach-in cooler door damaged, exposed insulation.

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. In dry storage room accessible outside of main restaurant but in building, 1 tank observed. Operator removed tank from building. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Two under handwash sink by back door and one by mop sink missing vacuum breaker.

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. Ham, deli meats, and housemade tomato sauce no date label, per operator prepared yesterday. Operator labeled the foods. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times near Pizza dough prep area. Operator cleared the sink. This is a repeat violation from 3/14/2023. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary sanitizer test strips not available.

Basic - Plumbing system in disrepair. Handwash sink in service station handle broken off.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength, 0ppm quaternary. Operator adjusted the buckets to 200ppm quaternary. Corrected On-Site

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 155F) after running three times. Operator set up manual sanitation in three compartment sink, quaternary 200ppm. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad station reach-in cooler: fresh mozzarella (47F - Cold Holding); cut tomatoes (45F - Cold Holding); blue cheese crumbles (46F - Cold Holding) for two hours per operator. Operator iced down items for quick cooling. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served. Approximately 8 unmarked tags. This is a repeat violation from 7/7/2022 Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Two handwash sinks blocked with equipment, at entrance to kitchen Pizza prep area handwash sink and dishwasher area handwash sink. Operator cleared both sinks. Corrected On-Site 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. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath.

Intermediate - Spray bottle containing toxic substance not labeled. 3 unlabeled bottles of chemicals in dishwashing area.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in main kitchen.

Intermediate - Clam/mussel/oyster tags not marked with last date served.

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. Deli ham and turkey per operator opened two days ago, no date mark. Operator labeled both foods. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ two expired food manager certifications.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle soiled at bar.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in pizza prep area blocked with rolling rack. Operator moved the rack to allow access to the sink. Corrected On-Site

Intermediate - No soap provided at handwash sink in bar. Operator placed soap at the sink. Corrected On-Site

Basic - Single-service articles improperly stored. Single service pizza boxes stored on floor in server station, operator moved to proper storage. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp over ready to eat chopped herbs in walk-in cooler. Operator moved foods for proper food protection. This is a repeat violation from 11/2/2021 Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On service line, fresh garlic in oil (55F - Cold Holding); cooked cheese pasta (61F - Cold Holding) in ice bath per operator for 30 minutes. Operator put both foods into wic for quick cooling. This is a repeat violation from 11/2/2021. Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb under dishwashing machine, two way splitter. Operator was able to install one vacuum breaker and will order more. This is a repeat violation from 11/2/2021. Repeat Violation

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. This is a repeat violation from 11/2/2021. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Pizza oven handwash sink used to store dirty prep utensils. Operator removed the utensils. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler unwashed vegetables stored on top shelves, above all other foods. Due to the volume of foods, rearranging all foods was not possible during time of inspection. Operator was able to move some foods for proper protection. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food in walk-in cooler - raw fish over bread.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On front service line, garlic in oil (54°F - Cold Holding); cheese tortellini (48°F- cold holding ) less than 2 hour per operator. Foods were iced down for quick cooling and dropped under 41°F in 30 minutes. corrected on site On cook line, butter and flour roux (63°F - Cold Holding) less than 30 minutes per operator. Operator returned roux to cooler, and it came down 8°F in 30 minutes. Discussed with operator using time as a public health control, operator had the form but it was not filled out. Operator filled out the form correctly at time of inspection. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. In dishwashing area splitter added no vacuum breaker. In outside hose connection no vacuum breaker.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Some tags missing last date served. Operator wrote last date served on the tags. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in bar blocked with strainer. Prep area handwash sink blocked with garbage can. Operator moved objects to allow access to both handwash sinks. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Multiple bottles of chemicals not labeled in kitchen, cook line, dish room and dining room. Operator labeled or removed all unlabeled chemicals. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses on cook line. Operator removed the tongs from handles. Corrected On-Site