Johnny's New York Style Pizza

Observed spray bottle containing clear liquid in front food service area and in main kitchen. Front food service employee stated the one in the front was sanitizer and that she makes it up daily. In main kitchen, water was in the spray bottle.

CA: Working containers used for storing cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

COS: Spray bottles were labeled with contents. Advised employee to check/remake sanitizer spray bottles at minimum every 4 hours to ensure chemical is at proper concentration before use.

Observed flour scoop store in bulk container with handle in product.

CA: Utensils shall be stored in food that is a non-TCS with their handles above the top of the food within containers or equipment that can be closed (ex: sugar, flour).

COS: PIC placed scoop with handle above food product.

Observed ice scoop stored in single service cup storage container.

CA: Ice scoops may be stored in a clean, protected location.

COS: PIC got a metal container for the ice scoop to be stored in.

Observed no bodily fluid clean up kit at the facility. Employee could not locate one.

CA: Facilities shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available when responding to vomiting or diarrheal events. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.

*Facility to create or purchase a bodily fluid clean up kit with an EPA registered disinfectant for Norovirus and have a written procedure for employees to follow. Health dept. to check back.

Observed flatbreads not stored in packaging, container or wrapping on top shelf in reach in freezer in main kitchen area.

CA: Food shall be stored in packages, covered containers, or wrapping.

COS: Employee stored flatbread in a container with a lid.

Observed food prep surfaces: counters and cutting surfaces of prep top units as well as interiors on coolers not cleaned to sight and touch.

CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed a container of steak datemarked 5/11 in lower portion of prep top cooler in main kitchen.

CA: A food that requires datemarking shall be discarded if it exceeds 7 days.

COS: PIC discarded steak.

Observed a container of diced tomatoes and sausages with no date mark.

CA:TCS foods held in a facility for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be used or discarded.

COS: PIC discarded the tomatoes and sausages.

Observed cook with no hair restraint in main kitchen.

CA: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints (ex: hats or visors) and have hair past shoulder length pulled back.

COS: Employee put on a hair restraint.

Observed women's restroom door not self closing.

CA: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.

Observed employee personal drinks stored above clean cloths used for cleaning.

CA: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

COS: PIC relocated personal drinks.

Observed multiple plastic containers wet stacked on drying rack in dish area.

CA: After cleaning and sanitizing, equipment and utensils they shall be air-dried or used after adequate draining before contact with food.

COS: Containers were re-arranged to allow air drying.

Observed single service items in main kitchen such as foil containers and to go cups not stored protected.

CA: Single-service and single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.

COS: PIC inverted bowls and lids to be protected from contamination.

Observed heavy scratching/scoring and staining on prep top cutting board and cutting board at prep table in the back of main kitchen.

CA: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized or discarded if they cannot be resurfaced.

Observed nonfood contact areas such as sides of prep tops, doors and interiors of reach-in coolers, floors, and walls with excessive food debris and grease accumulation.

CA: Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Advised PIC to have these areas cleaned and maintain a cleaning schedule to allow cleanliness to sight and touch.

Observed opened can of artichokes in prep top RIC and pita sliced in chest freezer stored uncovered in main kitchen.

CA: Foods shall be stored in packages, covered containers, or wrappings.

COS: Employee put artichokes in a container with a lid and obtained a lid for the pita in the freezer.

Observed bacon bits datemarked 10/20 and spaghetti noodles datemarked 10/21 stored in prep top RIC in main kitchen. Observed opened bag of spinach with no datemark.

CA: A food that requires datemarking shall be discarded if it exceeds 7 days or if in a container or package that does not bear a date or day.

COS: Employee discarded bacon bites, spaghetti noodles and bag of spinach.

Observed flour scoop stored on lower shelf beside bulk flour container by oven in main kitchen area.

CA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in food that is a non-TCS with their handles above the top of the food within containers or equipment that can be closed (ex: sugar, flour) or 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 every 4 hours.

Observed containers wet stacked in dish area.

CA: After cleaning and sanitizing, equipment and utensils they shall be air-dried or used after adequate draining before contact with food.

COS: Containers were re-arranged to allow air drying.

Observed heavy scratching/scoring and staining on prep top cutting board and cutting board at prep table in the back of main kitchen.

CA: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized or discarded if they cannot be resurfaced.

Observed nonfood contact areas such as sides of prep tops, sides and under reach-in coolers, floors, and walls with excessive food debris and grease accumulation.

CA: Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Instructed PIC to have these areas cleaned and maintain a cleaning schedule to allow cleanliness to sight and touch.

Observed cheese pizzas utilizing TPHC on pizza rack beside oven with no time label/discard time posted to indicate the time pizzas are to be discarded. CA: If time without temperature control is used: food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. COS: PIC discarded pizzas.

Observed cooked chicken wings stored on lower shelf of prep top cooler without datemark label. CA: RTE TCS food items opened or prepared in the facility and held for 24 hours shall bear a label not to exceed 7 days, prep day starting as day 1. COS: PIC stated chicken wings were prepared day before, therefore discarded.

Observed spray bottle containing clear liquid in front food service area, and spray bottle containing yellow liquid in main kitchen area without labels. PIC stated spray bottles were used for sanitizer. CA: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name. CA: PIC labeled bottles with common name.

Observed spray bottle of grill & fry cleaner stored on lower shelf beside actively used equipment (wooden pizza pals). CA: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. COS: PIC removed chemical to designated area.

Observed cooked spaghetti noodles cooling in the food preparation sink at 74F. PIC stated they were placed in the sink approximately 45 minutes prior. CA: Food items actively cooling shall meet proper cooling parameters (begins cooling at 135F, foods shall be cooled within 2 hours to 70F and then 41F within 4 hours) by using an approved method: shallow pans, separating food into smaller/thinner portions, ice baths or other effective cooling methods. COS: PIC moved spaghetti into WIC to rapidly cool.

Observed slicer not cleaned at a frequency to maintain clean to sight and touch after being stored. CA: Manager will break down and clean.

Observed can opener blade with accumulation of metal shavings. CA: Blade needs to be replaced to prevent contamination from metal shavings.