GRANDMAS NY PIZZA AND PASTA

2-2D: .07(3)(b)Observed the handwashing sink in main kitchen area with no paper towels.// Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf) Corrective Actions: Person in charge restocked paper towels during inspection.//

14A: .04(4)(k)Observed several in-use utensils stored in standing water below 135F.// During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Utensils are now stored in a dry container and washed, rinsed, and sanitized at least every 4 hours.//

6-1D: .04(6)(i)Observed sausage, pepperoni, tomato sauce, and shredded cheese intended to be on time control with no label to indicate when the time control period started.// When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: Foods were discarded.//

14B: .05(10)(e) 1,2,4Observed several metal dough pans stored as clean and stacked wet.// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Dough pans were washed, rinsed, and sanitized again.//

11C: .04(6)(c)Observed frozen spinach and frozen broccoli thawing at room temperature on prep table.// Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Foods were placed in a bowl in vegetable sink and thawed under running water 70F or below.//

14A: .04(4)(k)Observed in-use utensils next to grill in a container of standing water below 135F. Observed scoops with no handles stored in parmesan, yeast, red pepper, and black pepper.// During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Utensils in water were washed, rinsed, and sanitized. They will now be stored dry. Scoops were removed from containers.//