NEW YORK STYLE CHICKEN AND PIZZA
FAILWednesday, May 18, 2016 at 3:42 PM
Violations Cited
35-6-501.111/.115
Insects Rodents Animals
Observed multiple areas of basement with roden droppings. Remove all evidence of rodent droppings. Prive service ASAP and have pest control reciept of service available at the compliance inspection (6/1/16).
Why This Matters
DISEASE VECTORS: Mice produce 50-75 droppings daily containing Salmonella, Hantavirus. Cockroaches carry 33 types of bacteria, 6 parasitic worms. Flies regurgitate and defecate on food, spreading E. coli, Shigella. One mouse can contaminate 10 times more food than it eats. Pest allergens trigger asthma in 26% of inner-city children.
Code Requirements
Facility must be pest-free: No live or dead pests; No droppings or urine; No gnaw marks or rub marks; No nesting materials; Effective pest control program; Monthly professional service recommended; All openings sealed; Remove harborage conditions.
Corrective Actions
Call pest control service immediately; Discard ALL contaminated food; Clean and sanitize all affected areas; Seal all openings larger than 1/4 inch; Install door sweeps; Eliminate standing water; Remove clutter; Increase cleaning frequency
17-4-204.112/.115
Equipment Thermometers
Provide thermometers for all refrigerators without one.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper equipment procedures. Train all staff. Document corrective actions taken.
17-4-302.14
Test Kit Provided
Provide a test kit for measuring the sanitizer strength at the 3 bay sink.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
21-3-304.14
Wiping Cloths Clean Sanitize
Observed soiled cloths on tables in the kitchen. Also observed soiled cloths stuffed into the ceiling vent above the hot line. Remove cloths from ceiling vent and keep all in use wiping cloths in a sanitizing solution and keep all soiled cloths in a soiled linen container.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
23-4-602.13
Non-Food Contact Surfaces Clean
clean exterior of the mixing bowl. Remove heavy buildup. In the basment clean table where bulk flour is stored. Also clean all shelving and other surfaces around the flour storage area. Observed heavy buildup of flour on these surfaces. Clean sides of the fryalator. Remove encrusted food particles.
Why This Matters
INDIRECT CONTAMINATION: Dirty surfaces attract pests, harbor bacteria, and contaminate via contact or air movement. Dust from dirty shelves contains allergens affecting 32 million Americans. Grease accumulation creates slip hazards causing 25% of restaurant injuries.
Code Requirements
Non-food contact surfaces must be cleaned at frequency to prevent: Soil accumulation; Pest attraction; Contamination of food/food contact surfaces. Includes: Equipment exteriors; Shelving; Walls and ceilings; Light fixtures; Ventilation systems.
Corrective Actions
Deep clean all non-food contact surfaces; Create cleaning schedule with daily, weekly, monthly tasks; Assign cleaning zones to staff; Use degreaser for grease accumulation; Clean from top to bottom; Maintain cleaning log
36-6-201.11
Floors Designed Constructed Installed
clean stairs leading down to the basment. Also reseal stairs as finish is wearing off. Floor of basement needs cleaning. Oabserved built up debris throughout the basement floor area. Also observed flour buildup on floor. In the basement clean corner of storage area.Keep all pizza tins on a shelf or table.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, non-porous surfaces; Properly sloped to drains; No gaps or cracks; Maintained clean
37-6-201.11
Walls/Ceilings Designed Constructed Installed
Clean or replace heavily stained ceiling tiles on ceilings in back kitchen and the ceiling around the hot/cooking line.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, washable surfaces; No holes or damage; Light-colored in food areas; Clean condition
42-6-501.113/.114
Premises Maintained
remove all unecessary items stored near and around all of the active food prep areas. Keep all remaining items stored in a neat and organized fasion.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.