Nypd Iv

Basic – Floor soiled/has accumulation of debris. Observed under cook line equipment Warning

Basic – Food stored on floor. Pot of cooked marinara sauce stored on floor in kitchen Warning

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line flip top coolers Warning

Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket tested at 0ppm chlorine. Operator remade sanitizer bucket and retested at 100ppm Corrected On-Site Warning

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. chicken wings cooked at 11:00 (2:30) (73F – Cooling). See Stop Sale Warning

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. chicken wings cooked at 11:00 (2:30) (73F – Cooling). See stop sale. Warning

High Priority – Metal stem-type thermometer soiled. Warning

High Priority – Pesticide-emitting strip present in food prep area. Observed throughout kitchen area, operator removed and discarded Corrected On-Site Warning

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Establishment holds pizza on TPHC. Pizzas time marked for 11:00 am. Observed at 3:15 pm. Warning

High Priority – Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Establishment holds pizza on TPHC. Pizzas time marked for 11:00 am. Observed at 3:15 pm. See stop sale. Warning

Intermediate – Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items

Reviewed with operator and provided Warning

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Operator cleaned and sanitized Corrected On-Site Warning

Intermediate – Handwash sink not accessible for employee use at all times. Sanitizer bucket stored hand wash sink at pizza line. Operator removed Corrected On-Site Warning

Intermediate – Hot water at three-compartment sink does not reach 100 degrees Fahrenheit. Total lack of hot water for entire establishment Warning

Intermediate – Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quat test kit provided for chlorine sanitizer Warning

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided to operator. Items time marked Warning

Intermediate – Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 80F at hand wash sink. Total lack of hot water for entire establishment. Warning