JOHNNY'S NEW YORK STYLE PIZZA

2 findings recorded on Sep 23, 2026. 2 marked corrected on site.

1. Repeat violationItem 6-1A ↗

   Cold holding

   Observed cold holding temperature of TCS foods greater than 41F in the front food service and main kitchen, prep top units and walkin cooler (see *) CA: TCS foods cold held must be maintained at 41F or below. COS: Foods cooled to 41F at 5:15PM.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

   Code 511-6-1.04(6)(f)

   Observed cold holding temperature of TCS foods greater than 41F in the front food service and main kitchen, prep top units and walkin cooler (see *) CA: TCS foods cold held must be maintained at 41F or below. COS: Foods cooled to 41F at 5:15PM. Corrected On-Site. Repeat Violation.

   Official report · Item 6-1A ↗

   Marked corrected on site

2. Violation recordedItem 6-1C ↗

   Cooling time and temperature

   Observed pasta in the walkin cooler 60F @3:30 PM, 59F@ 4:30PM. CA: Cooked time/temperature control for safety food shall be cooled Within 2 hours from 135°F (57°C) to 70°F (21°C); and Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less.

   Inspector’s full note

   Inspection item: Proper cooling time and temperature

   Code 511-6-1.04(6)(d)

   Observed pasta in the walkin cooler 60F @3:30 PM, 59F@ 4:30PM. CA: Cooked time/temperature control for safety food shall be cooled Within 2 hours from 135°F (57°C) to 70°F (21°C); and Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. COS: Pasta placed on ice and temperature is 49F at 5PM. Corrected On-Site. New Violation.

   Official report · Item 6-1C ↗

   Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.