Gino's N.Y. Pizza Bar

Observed several TCS food items being stored above 41F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. PIC had items discarded.

Observed sliced tomatoes, ricotta, and chicken being stored in RIC uncovered. Observed foods in prep top coolers being stored uncovered. CA: Advised PIC foods must be stored in packages, covered containers, or wrappings expect for when being cooled if protracted from overhead contamination.

Observed sliced tomatoes, ricotta, and chicken being stored in RIC uncovered. Observed foods in prep top coolers being stored uncovered. CA: Advised PIC foods must be stored in packages, covered containers, or wrappings expect for when being cooled if protracted from overhead contamination.

Observed old labels stuck on metal and plastic containers being stored as clean. CA: Advised PIC equipment shall be maintained cleaned to sight and touch.

Observed employee prepping chicken on top of the trashcan. CA: Advised PIC food shall be protected from environmental or miscellaneous sources of contamination.

Observed eight dented cans stored in dry storage. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Pf PIC discarded dented cans.

Observed ricotta, buffalo chicken, sliced ham, cooked ground beef, mozzarella, jalapeños, olives, pineapples, peppers, shallots, breaded chicken being stored in prep top coolers uncovered. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. PIC had food items covered.

Observed stickers on metal cambros and pizza dough containers being stored as clean. Observed food buildup on the blade of the can opener. Observed food buildup on the deli slicer in the main kitchen. Equipment food-contact surfaces shall be clean to sight and touch. PIC had employees clean the deli slicer and cambros.

Observed the sanitizing solution of the dishwasher in the main kitchen reading 0ppm. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P. PIC changed the empty sanitizer bottle.

Observed frozen chicken being thawed in cold standing water in a metal cambros over the three compartment sink. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, (ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C); 3. As part of a cooking process if the food that is frozen is: (i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) of this Rule, or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or 4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order. 5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection. PIC moved chicken to the meat prep sink and ran cold water over the chicken.

Observed two employees without a hair restraint or beard guard preparing food. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. PIC provided hair restraints.

At the time of the routine inspection, observed no test strips available at the facility for bleach sanitizer. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf PIC shall purchase chlorine test strips.

Observed a container of chicken labeled "Bufalo 5-May-2023". PIC states the food was prepared this morning (9-June-2023). Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf PIC had food labeled correctly.

Observed metal and plastic food containers being stacked wet. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished. PIC had dishes stacked properly.

Observed four cans of tomato sauces with significant dents. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Pf. PIC had cans discarded.

Observed several TCS food items being stored above 41F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. PIC had items discarded.

Observed mozzarella sticks, grilled chicken, and ricotta cheese being stored not covered in two reach in coolers. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. PIC provided lids for food items.

Observed stickers on dishes being stored as clean. Observed broken plastic containers being stored clean. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. PIC had broken dishes discarded. PIC will have sticker residue removed.

Observed no thermometer in two main kitchen reach in coolers. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under DPH Rule 511-6-1-.04. Pf PIC will have provide and maintain thermometers in all cooling units.

Observed plastic containers being stacked wet. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished. PIC had dishes stacked properly.

Observed two single service ramekins being used as scoops for cheeses in the salad prep top cooler. Observed plastic pans being used as scoops for pizza sauce and marinara sauce. Single-service and single-use articles may not be reused. PIC had single service items discarded.

Observed broken doors to the walk in cooler and walk in freezer. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. PIC will have doors repaired.

Observed buildup on the doors, shelves, and inside reach in coolers. Observed food residue on the outside containers in reach in coolers. Observed food splatter and debris on the shelves in the walk in cooler. PIC will have these areas cleaned.

Observed employee phone and bottled water being stored on the prep top cooler cutting board. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. PIC had employee items removed.