NewYork Pizza

2 findings recorded on Nov 2, 2026. 2 marked corrected on site.

1. Violation recordedItem 6-1C ↗

   Cooling time and temperature

   Observed two large containers of marinara sauce prepared 11/1 not cooled to 41°F within 6 hours of reaching 135°F. Temperature of one container was 54°F and the other was 45°F.

   Inspector’s full note

   Inspection item: Proper cooling time and temperature

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

   Observed two large containers of marinara sauce prepared 11/1 not cooled to 41°F within 6 hours of reaching 135°F. Temperature of one container was 54°F and the other was 45°F. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P COS by discarding. Corrected On-Site. New Violation.

   Official report · Item 6-1C ↗

   Marked corrected on site

2. Violation recordedItem 8-2B ↗

   Toxic substance storage and use

   Observed oven cleaner stored in an unlabeled spray bottle. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

   Inspector’s full note

   Inspection item: Toxic substances properly identified, stored, used

   Code 511-6-1.07(6)(b)

   Observed oven cleaner stored in an unlabeled spray bottle. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. COS by labeling. Corrected On-Site. New Violation.

   Official report · Item 8-2B ↗

   Marked corrected on site

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