JOHNNY'S NEW YORK STYLE PIZZA

4 findings recorded on Aug 24, 2026.

1. Inspector observationItem 12B ↗

   Personal cleanliness

   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

   Inspection item: Inspection item 12B

   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 ↗

   Correction status not recorded

2. Inspector observationItem 14A ↗

   Utensil storage

   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

   Inspection item: Inspection item 14A

   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 ↗

   Correction status not recorded

3. Inspector observationItem 14B ↗

   Utensil, equipment and linen storage

   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

   Inspection item: Inspection item 14B

   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 ↗

   Correction status not recorded

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