Nypd Pizzeria @ The Villages

Basic – Ceiling tiles/vents soiled with accumulated dust throughout kitchen area.

Basic – Nonfood-contact surface soiled

Fan guards in walk in cooler

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours

clam chowder (49F – Cooling) prepared 9/28, stored in deep pan in walk in cooler. See stop sale.

High Priority – Employee washed hands with cold water

Employee in front counter area washed hand at hand wash sink that will only reach 74F.

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

clam chowder (49F – Cooling) prepared 9/28, stored in deep pan in walk in cooler.

High Priority – Vacuum breaker missing at splitter added to mop sink faucet

Hose attachment side 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. Repeat Violation

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection

Clam chowder in deep pan in walk in cooler

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

Hand wash sink at pizza prep area Repeat Violation

Intermediate – Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained

Photocopies of certificates for multiple employees

Intermediate – Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink

Hand wash sink in dish machine area 81FnHand wash sink in pizza area 74F