Anthony’s New York Style Pizza 1 Inc

Basic – Unwashed fruits/vegetables stored with ready-to-eat food. Lettuce lettuce tomato over ready to eat cheese

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.slicing cheese with no gloves on. Discussed with employee the importance of gloves if food is not being heated

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.reach in cooler across pizza oven Cold holding: cut tomatoes 48 f cook sausage 48f pepperoni 48 f cut ham 48 f anchovies 58 f operator placed in freezer. 2nd temp cut tomatoes 43 f cut ham 43 f cook sausage 43 f pepperoni 43 f anchovies 43 f Corrected On-Site

High Priority – Warewashing sanitizing solution exceeding the maximum concentration allow chlorine above 100 ppm management remade to 100 ppm Corrected On-Site Repeat Violation

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Printed for management to sign and employees some employees signed and manager signed. Next routine inspection Corrective Action Taken

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Employee made plan for pizzas Corrected On-Site