CORLEONE'S FAMOUS NEW YORK PIZZA & GYRO'S

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade

Basic - Floor soiled/has accumulation of debris. -corners of floor by rack with boxes -behind ware-washing equipment and cookline

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -storage area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood area for pizza oven

Basic - Pizza tray in poor condition. -manager stated discarding

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -100ppm, manager discarded Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - butter, sour cream, 54F; glass door cooler in hallway, less than 1 hour. Corrective action taken: product placed in colder unit for temperature recovery

Basic - Floor soiled/has accumulation of debris/grease.

Basic - Ice buildup in reach in freezer.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. - glass door cooler

Basic - Nonfood-contact surface soiled with grease, food debris, or dust. -ventilation equipment, surface of wire racks, exterior of mixer, shelving with dust build up, fan unit on glass door cooler, non food contact surface of vertical broiler

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 ham inside cooler, manager stated using stickers just purchased Corrective Action Taken

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. Corrected On-Site

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. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - No handwashing sign provided at a hand sink used by food employees. -hand sink, provided operator hand wash sign via print out. Corrective Action Taken

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. -tzatziki sauce in customer area with bottled beverages for customers. Manager moved to food storage restricted area. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. -3 compartment sink

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cut romaine

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -cut romaine 60F from previous day inside holding unit up front not reaching 41F

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -meatballs

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -small cooler across from service counter

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on top of prep table across from cook line Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dust build up in hood filters

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ricotta cheese 44-46F, manager stated unit working during beginning of shift less than 1 hour ago, moved to other cooler Corrective Action Taken

Basic - Cardboard used to line nonfood-contact equipment/shelves

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2021-09-21: Time Extended