DANTES PIZZA NY STYLE scores 91; inspectors cite handwashing issues

1. 01

   Handwashing

   Item 2-2D ↗

   Observed an employee wash hands at a sink that was not a designated handwashing sink.// Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf) Corrective Actions: The employee was directed to wash hands at the handwashing sink. The vegetable sink was cleaned and sanitized.//

   Inspector’s full note +

   Code .03(5)(d)

   Observed an employee wash hands at a sink that was not a designated handwashing sink.// Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf) Corrective Actions: The employee was directed to wash hands at the handwashing sink. The vegetable sink was cleaned and sanitized.//

   Official report · Item 2-2D ↗
   No correction or repeat marker recorded.
2. 02

   Food-contact surface sanitation

   Item 4-2B ↗

   Observed that the in-use dishwasher had no measurable chlorine when tested with the strips.// A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: The person in charge went to manual sanitization using the dip method. The dishes and containers were allowed to air dry once sanitized.//

   Inspector’s full note +

   Code .05(6)(n)

   Observed that the in-use dishwasher had no measurable chlorine when tested with the strips.// A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: The person in charge went to manual sanitization using the dip method. The dishes and containers were allowed to air dry once sanitized.//

   Official report · Item 4-2B ↗
   No correction or repeat marker recorded.
3. 03

   Ventilation and lighting

   Item 17D ↗

   Observed an employee phone stored above the prep table. Also observed employee's keys, and breath mints stored with clean and sanitized pizza pans.// Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. (C) Corrective Actions: The person in charge relocated the phone, keys and breath mints to a designated space that is not over food or with single use items.//

   Inspector’s full note +

   Code .07(4)(b)

   Observed an employee phone stored above the prep table. Also observed employee's keys, and breath mints stored with clean and sanitized pizza pans.// Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. (C) Corrective Actions: The person in charge relocated the phone, keys and breath mints to a designated space that is not over food or with single use items.//

   Official report · Item 17D ↗
   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.