JOHNNY'S NEW YORK STYLE PIZZA scores 95; inspectors cite personal cleanliness issues

1. 01

   Personal cleanliness

   Item 12B ↗

   Observed two employees that were actively working with food that had beards longer than 1/2" that were not wearing a beard net.// Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: The employees put on beard restraint, washed hands and then continued working with food.//

   Inspector’s full note +

   Code .03(5)(j)

   Observed two employees that were actively working with food that had beards longer than 1/2" that were not wearing a beard net.// Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: The employees put on beard restraint, washed hands and then continued working with food.//

   Official report · Item 12B ↗
   No correction or repeat marker recorded.
2. 02

   Utensil storage

   Item 14A ↗

   Observed in-use utensils being stored with the handles touching the food in the containers of cheese and sugar.// During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running…

   Inspector’s full note +

   Code .04(4)(k)

   Observed in-use utensils being stored with the handles touching the food in the containers of cheese and sugar.// During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Person in charge removed the utensils and replaced them with clean and sanitized scoops that were stored with the handles out of the food.//

   Official report · Item 14A ↗
   No correction or repeat marker recorded.
3. 03

   Utensil, equipment and linen storage

   Item 14B ↗

   1,2,4Observed containers that were identified as clean that were stacked wet on the rack.// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Person in charge removed the wet stacked containers and had them recleaned and sanitized. Once sanitized the containers were allowed to air dry before stacking.//

   Inspector’s full note +

   Code .05(10)(e)

   1,2,4Observed containers that were identified as clean that were stacked wet on the rack.// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Person in charge removed the wet stacked containers and had them recleaned and sanitized. Once sanitized the containers were allowed to air dry before stacking.//

   Official report · Item 14B ↗
   No correction or repeat marker recorded.
4. 04

   Equipment design and condition

   Item 15A ↗

   Observed that the two door freezer has a build up of ice on the condenser unit and has an accumulation of icicles on the top shelf. Also observed the chest freezer in the bar area has an accumulation of ice on the walls.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

   Inspector’s full note +

   Code .05(6)(a)

   Observed that the two door freezer has a build up of ice on the condenser unit and has an accumulation of icicles on the top shelf. Also observed the chest freezer in the bar area has an accumulation of ice on the walls.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

   Official report · Item 15A ↗
   No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.