Food Inspections

Johnny's NY Style Pizza

Inpection Notes

4-2B - food-contact surfaces: cleaned & sanitized 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf) Points: 4 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed the sanitizer in ware-wash machine to have a concentration of 0ppm when tested using testing kit. EHS checking sanitizer container and it was empty. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times shall meet the minimum concentration specifications of 50-100ppm. COS: PIC replaced the sanitizer container and machine was primed. When tested, the concentration of 50-100ppm. 4-2B - food-contact surfaces: cleaned & sanitized 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf) Points: 4 Corrected during inspection?: No Repeat: No Inspector Notes: Observed the ice machine to have an accumulation of black residue. Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC to drain, wash, rinse, and sanitize ice machine at COB. PIC stated that they have a monthly cleaning schedule. EHS suggested that they shorten the cleaning schedule from monthly to semi-monthly to ensure that the ice machine remains clean. 11A - proper cooling methods used: adequate equipment for temperature control 511-6-1.04(6)(e) - cooling methods (pf, c) Points: 3 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed a container of mozzarella to be cooling underneath the Salad prep area to be cooling while covered. Also observed 2 buckets of par cooked chicken to be cooling while tightly covered. Cooling shall be accomplished in accordance with the time and temperature criteria specified by using one or more of the following methods depending on the type of food being cooled: 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: Employee uncovered cheese and placed it in the walk-in cooler to effectively cool. PIC uncovered buckets to ensure that proper cooling could occur. PIC verbally trained employees on proper cooling methods, all during the inspection. 15C - nonfood-contact surfaces clean 511-6-1.05(7)(d) - nonfood-contact surfaces (c) Points: 1 Corrected during inspection?: No Repeat: No Inspector Notes: Observed several gaskets, throughout kitchen area, to have an accumulation of black residue. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC to clean all gaskets and implement a cleaning schedule to ensure that no accumulation can occur. 18 - insects, rodents, and animals not present 511-6-1.07(5)(k) - controlling pests (pf, c) Points: 3 Corrected during inspection?: No Repeat: No Inspector Notes: Observed the food establishment to have a sticky trap hanging in the kitchen, as well as flies throughout the kitchen and food prep area. Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. COS: PIC discarded the sticky, fly trap and will get with pest control to see what other methods are available to control the flies.

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