Johnny's New York Style Pizza
744 Noah Drive, Suite 116 ~ Jasper, GA 30143
johnnyspizza.com



Phone
706-253-0800




Johnny's New York Style Pizza

Hours:
Sunday-Tuesday
11am-9pm

Wednesday-Saturday
11am-10pm

Delivery Available:
Daily after 4PM
4PM-9PM

Week of Score Noted Violations
6/6/2017 100-A


11/16/2016 99-A

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used


10/26/2015 93-A

1. The wooden paddles on which pizzas are made and placed into the oven were not clean to sight and touch. Observed dried cheese and sauce on paddles, both in storage and in use. The soft wood is also not approved. Food contact surfaces must be cleaned and sanitized, and only hardwoods such as maple may be used. The paddles were pulled to be cleaned until new equipment could be obtained.



2. Marinara in the walk-in cooler, in a large container, was cooling at 58F. Manufactured time/temperature control for safety food must cool from 70 to 41F within 4 hours. The cooling was at 3 hours. The sauce was pulled and placed in a shallow container with an ice bath to rapidly cool to 41F in the hour that remained.


5/11/2015 97-A

Wipe cloth sanitizer at 0 ppm chlorine. Must be 50-100 ppm chlorine. Sanitizer was remade to correct concentration.


7/25/2014 96-A

1. Observed cans that were severely damaged on the seam. Dented cans must be stored separately from cans for use.



2. Observed pizza sauce and other debris on the wall behind the prep cooler. Clean the wall.



3. Cell phone stored on the prep counter. Employee items must be stored away from food and food service equipment. The phone was moved.


4/1/2014 96-A

1. Wipe cloth sanitizer at 0 ppm chlorine. Must be 50-100 ppm chlorine. Sanitizer was remade to correct concentration.



2. Dirty containers soaking on the vegetable sink drainboard. Use the 3 comp sink, since the vegetable sink must only be used for washing fruits and vegetables.


10/17/2013 99-A

Shelf for food service items too near mop sink. Install a splash guard to prevent contamination from splash from the mop sink.


5/28/2013 88-B

1. Potentially hazardous food in the sandwich cooler at 49-50F. Must be 41F or below. The cooler was adjusted down at the time of inspection. The person in charge must monitor temperatures to ensure proper cold holding. The unit was at maximum setting and could not be adjusted down. All of the PHF was moved to the walk-in cooler that was holding at the proper temperature until a service technician could arrive. Repeat Violation.



2. An old inspection report was posted. The most recent report must be posted.


1/16/2013 87-B

1. The inside top of the microwave should be cleaned to remove the significant quantity of food debris. This is considered a food contact surface since the debris could fall into a food that was being heated.



2. Potentially hazardous food in the sandwich cooler at 49-50F. Must be 41F or below. The cooler was adjusted down at the time of inspection. The person-in-charge must monitor temperatures to ensure proper cold holding.


9/6/2012 92-A

1. Large container of chicken wings cooling in the walk-in cooler in a large, deep container. To properly cool, place in a shallow container and then after reaching 41F, food can be placed in the large container for ease of storage. Ice can also be used.



2. Observed employee with watch and cloth bracelets come into kitchen and wash hands to start to work. Employees must remove all jewelry on hands and arms except for a plain band ring. Repeat violation.



3. The side of the pizza oven should be cleaned to remove build-up.


5/12/2012 92-A

1. Cooked pasta found 1 day past disposal date marked. The pasta was discarded. Person-in-charge must monitor dates and ensure that the food is discarded when needed.



2. Employee with very long fingernails and numerous bracelets filling condiment containers. Gloves must be worn over long fingernails when preparing food, even if the food is never touched and utensils are being used. Only a plain band ring is allowed on hands and arms.



3. Replace the seal at the hand wash sink and the dish machine.


1/27/2012 92-A

1. Pizza shields (used for removing pizzas from oven) on shelf with a significant amount of food debris buildup. The shields should be cleaned. When in use, they should be cleaned a minimum of every 4 hours.



2. Wipe cloths must be stored in sanitizing solution and the solution should not have soap in it.



3. Gloves used for food handling must not be stored with chemicals.


9/20/2011 94-A

1. Observed 2 five-gallon paint containers stored with dry goods. All chemicals must be stored separately from food and food service equipment. Corrected on-site.



2. Clean containers wet stacked. Must air dry before stacking.



3. Scoops in sugar and cheese did not have a handle. All food scoops must have a handle and be stored so that the handle extends out of the product.



4. The outside of the bulk food storage containers should be cleaned.


6/24/2011 100-A

Change of ownership


3/16/2011 90-A

1. No time marking on pizza when time is being used as a public health control. The pizza was discarded. The only time documented was from the evening before. When using time, it must always be documented. Corrected on-site.


9/15/2010 92-A

Cutting boards were stored with food debris and the wooden utensil for removing pizzas from oven was not clean. Person-in-charge must ensure that food contact surfaces are cleaned and sanitized before storage.



Observed can with significant dent on the seal. Dented cans to be returned to the supplier should be segregated from cans to be used. Corrected on-site.



The outside and the handles of the sugar bulk food storage container should be cleaned.


5/3/2010 90-A

Observed potentially hazardous food cold-held at greater than 41F. Potentially hazardous food in pizza prep cooler at 44-46F. Must be 41F or below. Cooler was adjusted down at time of inspection. Garlic and margarine mixture at 76F. Once garlic is combined with liquid margarine, which is mainly soybean oil, the combination must be held at 41F or below. Garlic mixture was discarded at time of inspection.



Observed food scoop without handle in sugar container. All food scoops must have a handle and the handle must extend out of the food product.


12/10/2009 98-A

Clean Containers wet stacked. Ensure that containers are air dried before stacking.

Clean microwave oven to remove excess food debris


8/10/2009 97-A

Wipe cloths not stored in sanitizing solution. Wipe cloths must be stored in sanitizing solution between uses.


5/1/2009 100-A


1/26/2009 95-A

Employees preparing food must wear hair restraints.

Do not store mops where they contact food service equipment.


9/12/2008 91-A

Time not documented on pizzas for time as a public health control.


5/27/2008 93-A

Employees preparing food must wear hair restraints.

Employee drinks must have lid and straw.


12/4/2007 86-B

Employee drinks must have lid and straw.

Potentially hazardous food not held at proper temperature and no procedure or documentation for time as a public health control.

Sanitizer for wipe cloths not at the proper concentration. Repeat.


9/6/2007 97

Sanitizer for wipe cloths not at proper concentration-should not exceed 200 ppm chlorine.

Flies noted in facility.


4/16/2007 97

Employee drinks must have lid and straw

Utensils in storage must be protected from contamination


3/8/2007 100

Opening Score


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