GRANDMA'S NY PIZZA-DAWSONVILLE

Person in charge not performing duties; not ensuring employees are properly sanitizing food contact surfaces or equipment through routine monitoring of solution temperature and exposure time for hot water sanitizing, chemical concentration, pH, temperature, and exposure time for chemical sanitizing.

CFSM failed his responsibility to provide sufficient knowledge to all employees who prepare, handle, or have responsibilities for handling food. CFSM (owner)was not available at time of inspection.

Wet/soiled wiping cloth not stored in sanitizing solution between uses.COS: PIC changed wiping cloths and remade sanitizer solutions.

Business license expired on 03/31/26.

Gasket in walk in cooler's door is in disrepair/broken. Equipment shall be maintained in a state of repair and condition, Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Accumulation of Old food debris under shelving units, and equipment. Clean frequently to prevent this type of accumulation that can attract pests.

There is a new equipment ( deep fryer) in use with No current hood and fire suppression system .Fire dpt. was notified. Pic was advised only to bake chicken wings.

CFSM failed his responsibility to provide sufficient knowledge to all employees who prepare, handle, or have responsibilities for handling food. CFSM (owner)was not available at time of inspection, food service facility is under new management that will obtain hic CFSM .

Observed ready-to-eat, potentially hazardous ( cooked chicken wing, white rice,cooked bananitos) in walk-in-cooler without date marking.Food held more than 24 hours must be date marked and not to exceed 7 days with the day of preparation being counted as day 1.COS: Per Person in charge food was prepared on Saturday 18th and labeled containers.

Observed vacuum sealed bags of beans (1), rice(1) and butter chicken(4) in walk-in-cooler and freezer and vacuum equipment in main kitchen. A food service establishment shall obtain a variance from the Health Authority as specified in DPH Rule 511-6-1-.10(5)(a) and (5)(b) before: Packaging time/temperature control for safety food using a reduced oxygen packaging method except where the growth and toxin formation of Clostridium botulinum and growth of Listeria monocytogenes are controlled as specified under this Rule. COS: PIC discarded products in vacuum sealed bags.

6 containers of heavy cream ( contains milk) with best if used by Aug-16-2025in walk-in-cooler.
Milk and Time/Temperature Controlled for Safety (TCS) food items that are labeled as "Keep refrigerated" were not discarded as per the manufacturer's date or sell by date.COS: Person in charge voluntarily discarded product.

Observed employee prepping food with no hair restraint. Hat or hair net required worn to restrain loose hair. COS by put on hat.

Gasket in walk in cooler's door is in disrepair/broken. Equipment shall be maintained in a state of repair and condition, Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Observed interior of reach-in cooler soiled with accumulation of food residue. More frequent cleaning of sides/fronts of equipment, under shelving . Accumulation of grease/food debris can be attraction for pests.

Observed food employee use the toilet room then enter the kitchen and engage in cleaning dishes @ 3 -compartment sink, without washing hands. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the kitchen area. COS: Food employee washed hands and got re-training in hand washing procedures.

Observed Half consumed sliced of pizza and open cup drink in a shelving unit storing pizza boxes.

.Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: Person in charge discarded half consumed drink and pizza.

Cooling methods being used/observed were not adequate in rapidly cooling Time/Temperature Control for Safety Foods. Large container of Cooked chicken wings in walk-in-cooler still under cooling process were portioned and bagged .

When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Person in charge removed chicken wings from bags and place them in a metal tray to finish the cooling process.

Observed food employee wearing bracelets while preparing food. The only jewelry that may be worn on hands or lower arms while prepping food is a plain ring such as a wedding band. COS: PIC had food handler remove bracelets.

Large accumulation of dust on walls and ceiling vents. Flooring in walk-in-cooler with accumulation of food debris on corners. Clean frequently to prevent this type of accumulation.

Ventilation system inadequate as evidenced of excessive heat (85F in dinning room). Main door was open at time of inspection, person in charge stated that AC unit is not working properly, will call a technician to check unit.

Observed open dumpster doors. Receptacles and waste handling units for refuse, recyclables, and returnable shall be kept covered with tight-fitting doors or lids when kept outside the food service establishment to prevent attraction of pests. COS: Person in charge close them.

Observed toxic item improperly stored.WD-40 lubricant was stored next to cooking coil. COS: Person in charge relocated it to designated chemical area.

No Certified Food Manager for establishment. A food service establishment will have sixty (60) days from the date of initial permit issuance, change of ownership or termination of employment of its CFSM to employ a New CFSM.

2 containers of mozzarella cheese with best if used by Mar-04-24.in walk-in-cooler.
Time/Temperature Controlled for Safety (TCS) food items that are labeled as "Keep refrigerated" were not discarded as per the manufacturer's date or sell by date.COS: Person in charge voluntarily discarded product.