Johnny’s Pizzeria

Basic – Ceiling tile missing

Above mop sink.

Basic – Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements

At inspection time, observed three high chairs locates at the front counter/bar area and one table with two chairs. Inspector provided seating change evaluation form. Repeat Violation

Basic – Single-service articles improperly stored

Salad containers above freezer not inverted.

Basic – Wall soiled with accumulated grease, food debris, and/or dust

Wall behind table with fryers heavily soiled with accumulation of grease, also ceiling tiles above same area.

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

At the prep area, employee cut cooked chicken with bare hands, inspector addressed situation, employee used utensils. Hands were washed prior to the bare hand contact. Corrected On-Site

High Priority – Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap

At the three compartment sink, hose hanging inside sink. Repeat Violation Admin Complaint

High Priority – Nonfood-grade bags used in direct contact with food

At the pizza cooler at the front counter area, black trash bag used to cover pizza.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Reach-in cooler at the pizza station, meatballs 46F, Manager will moved to freezer to dropped down temp. Corrective Action Taken

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

At the cook line, pizza 84F, per Manager pizza cooked at 11:35Am. Manager added pizza to the form, Pizza will be discarded at 3:35. Corrective Action Taken

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths

For chlorine

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.

Intermediate – No soap provided at handwash sink

Handwash sink at the back area, also no paper towel

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked

At the back area, chicken wings and sausage no date marked, per employee items were made 07/01/2023. Repeat Violation

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only

At the kitchen area, employee cooked raw chicken breast in small fryers. Operator have four small fryers no hood suppression system. Repeat Violation