TONY D'S NEW YORK PIZZA
8358 POINT MEADOWS DR STE 10
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 1 health inspection reports
All Inspection Reports
Inspection on 11/6/2024
High Priority
6
Intermediate
0
Basic
6
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust observed on fan over slicer station in kitchen.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink observed stored on mixer. Also, employee drinking from open lidded drink in kitchen during inspection. Person in charge removed drink, spoke to employee. **Corrective Action Taken**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Multiple pairs of tongs hanging at knee height from oven door. Person in charge removed. **Corrected On-Site**
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven next to fryers with debris buildup. Several soda nozzles at dispenser with density buildup. Person in charge removed to clean. Also, cutting boards with debris buildup. **Corrective Action Taken**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Missing hand wash sign at hand wash sink at server line.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease buildup. Personal fan on prep station with dust buildup. Debris buildup observed in cabinet under soda dispenser
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked sauce in walk in cooler stored in deep plastic containers cooling overnight per person in charge at 50F. All other items in unit 39-40F. **Repeat Violation** **Admin Complaint**
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine testing at 0ppm. Person in charge switched out sanitizer, retested at 50ppm. **Corrected On-Site**
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Penne made 10/29 in reach in cooler.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked sauce in walk in cooler stored in deep plastic containers cooling overnight per person in charge at 50F. All other items in unit 39-40F. **Repeat Violation** **Admin Complaint**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza sauce at pizza station held out of refrigeration at 50F. Has been out less than 4 hours. Recommend holding on time. Moved to time during inspection. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Time paperwork indicates establishment will utilize time frames for pizza slices from 11-3pm. Pizzas in display case removed from temperature control at 10:45am. Person in charge time marked. **Corrected On-Site**
Food safety inspection conducted on 11/6/2024 revealed 12 total violations (6 high priority, 0 intermediate, 6 basic).