WILLIE'S NEW YORK STYLE PIZZA LLC

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine used at three compartment sink and sanitizer bucket ; provided Corrected On-Site

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator was able to bring chlorine to use as sanitizer before the end of inspection Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pizza sauce made 48 hours prior to; operator dated ; Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed case of mushroom over meatballs in glass cooler Stored properly Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2024. Advised operator to renew license.

Basic - Food stored on floor. A opened bag of flour stored on floor. Advised operator of proper storage. Operator moved flour to shelf. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. 1 can of roasted red peppers

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. At flip top cooler, Customer went behind counter without washing hands and grabbed a few pepperoni slices from flip top cooler and ate them

Intermediate - Customers enter establishment through kitchen. At flip top cooler, Customer went behind counter without washing hands and grabbed a few pepperoni slices from flip top cooler and ate them

Intermediate - Spray bottle containing toxic substance not labeled. Underneath front counter spray bottle containing chlorine not labeled, operator label bottle as chlorine Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/2022. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter Display cooler; meatballs in marinara sauce (50°F - Cold Holding). Operator stated item not prepared/portioned today, held in display cooler less than 4 hours, moved to double door upright stainless reach in. At Double green door low boy; anchovies (50°F - Cold Holding). Operator stated item not prepared/portioned today, held in double green door low boy less than 4 hours, moved to double door upright stainless reach in. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At dry storage area; shelves soiled with oil/flour/dried dough.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At double door upright stainless; interior/shelves have accumulation of soil residues.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. At dry storage area; wall next to/behind mixer soiled with accumulated grease/food debris.

Basic - Worn, torn and/or soiled floors/carpeting. At storage area; floor under mixer/shelving has buildup of flour and dried dough. At front counter; floor under front counter shelves soiled with dirt/food debris.

High Priority - Non-food grade paper/paper towel used as liner for food container. Bleached paper towels in contact with cooked eggplant-operator removed. Corrected On-Site

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm); operator corrected Sanitizer Bucket (Chlorine 50ppm) Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meatballs prepared prior day before noon - operator date marked. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200ppm); operator corrected Sanitizer Bucket (Chlorine 50ppm). Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Operator moved bucket off of the floor. Corrected On-Site