JOHNNY'S NEW YORK STYLE PIZZA #3

3 findings recorded on Jul 7, 2026. 3 marked corrected on site.

1. Violation recordedItem 6-1A ↗

   Cold holding

   Observed cooked chicken (65F) and cooked spaghetti (64F) held above 41F in the reach-in cooler located directly next to the fryers in the main kitchen. C/A: cold time/temperature control for safety (TCS) food shall be maintained at 41°F or below COS: items discarded NOTE: unit was unplugged at time of inspection; facility will let unit come back down to temperature to 41F or below before storing TCS items in unit Corrected On-Site.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

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

   Observed cooked chicken (65F) and cooked spaghetti (64F) held above 41F in the reach-in cooler located directly next to the fryers in the main kitchen. C/A: cold time/temperature control for safety (TCS) food shall be maintained at 41°F or below COS: items discarded NOTE: unit was unplugged at time of inspection; facility will let unit come back down to temperature to 41F or below before storing TCS items in unit Corrected On-Site. New Violation.

   Official report · Item 6-1A ↗

   Marked corrected on site

2. Violation recordedItem 6-1D ↗

   Time as a public health control

   Observed items (marinara, ready-to-eat pizzas) facility intends to leave out of temperature control not marked to indicate the time is it to be discarded. Facility unable to provide written procedures for the items on time/temperature as a public health control (TPHC).

   Inspector’s full note

   Inspection item: Time as a public health control: procedures and records

   Code 511-6-1.04(6)(i)

   Observed items (marinara, ready-to-eat pizzas) facility intends to leave out of temperature control not marked to indicate the time is it to be discarded. Facility unable to provide written procedures for the items on time/temperature as a public health control (TPHC). C/A: for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food COS: facility marked food to indicate when it should be discarded; EHS provided written procedures to facility via email Corrected On-Site. New Violation.

   Official report · Item 6-1D ↗

   Marked corrected on site

3. Violation recordedItem 17D ↗

   Ventilation and lighting

   Observed employee's phone and headphones stored on the prep table located near the ware washing area of the main kitchen. Observed employee's vape stored on a dry storage shelf directly next to the hot sauce.

   Inspector’s full note

   Inspection item: Adequate ventilation and lighting; designated areas used

   Code 511-6-1.07(5)(j)

   Observed employee's phone and headphones stored on the prep table located near the ware washing area of the main kitchen. Observed employee's vape stored on a dry storage shelf directly next to the hot sauce. C/A: Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. COS: items moved to designated area for employee belongings Corrected On-Site. New Violation.

   Official report · Item 17D ↗

   Marked corrected on site

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