Johnny's New York Style Pizza Health Inspections
|Week of||Score||Noted Violations|
No. | Description of code requirement not in compliance | Occur
|4/8/2022||93-A||4-2B Food-contact surfaces: cleaned & sanitized 1 |
11A Proper cooling methods used: adequate equipment for temperature control 1
11D Thermometers provided and accurate 1
|4/21/2021||89-B||4-2B Food-contact surfaces: cleaned & sanitized 1 |
11D Thermometers provided and accurate 1
12B Personal cleanliness 1
15C Nonfood-contact surfaces clean 1
|4/2/2019||99-A||15C Nonfood-contact surfaces clean 1|
|10/18/2018||99-A||15C Nonfood-contact surfaces clean 1 |
|4/19/2018||91-A||*2-2B Proper eating, tasting, drinking, or tobacco use 1 |
4-2B Food-contact surfaces: cleaned & sanitized 1
17C Physical facilities installed, maintained, and clean 1
*indicates this violation is a known risk factor for foodborne illness.
|11/2/2017||99-A||Nonfood-contact surfaces clean|
Nonfood-contact surfaces clean
|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 58°F. Manufactured time/temperature control for safety food must cool from 70 to 41°F 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 41°F 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 49-50ºF. Must be 41ºF 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 49-50ºF. Must be 41ºF 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 41ºF, 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 41ºF. Potentially hazardous food in pizza prep cooler at 44-46ºF. Must be 41ºF or below. Cooler was adjusted down at time of inspection. Garlic and margarine mixture at 76ºF. Once garlic is combined with liquid margarine, which is mainly soybean oil, the combination must be held at 41ºF 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.|
|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 pizza’s 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