CAPRESE NEW YORK PIZZA AND PASTA

4 findings recorded on Jul 6, 2026.

1. Inspector observationItem 6-1A ↗

   Cold holding

   Multiple time/temperature control for safety TCS) foods cold holding greater than 41F (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods cold holding improperly for less than 4 hours were moved to the walk in cooler. Foods cold holding improperly for more than 4 hours were discarded.

   Inspector’s full note

   Inspection item: Inspection item 6-1A

   Code .04(6)(f)

   Multiple time/temperature control for safety TCS) foods cold holding greater than 41F (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods cold holding improperly for less than 4 hours were moved to the walk in cooler. Foods cold holding improperly for more than 4 hours were discarded.

   Official report · Item 6-1A ↗

   Correction status not recorded

2. Inspector observationItem 6-1C ↗

   Cooling time and temperature

   Multiple TCS foods did not cool properly or not cooling at all fast enough rate to cool properly (see temperature log). **2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION ** TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Foods that did not cool properly were discarded. Approved cooling methods were provided for the foods still in the cooling process.

   Inspector’s full note

   Inspection item: Inspection item 6-1C

   Code .04(6)(d)

   Multiple TCS foods did not cool properly or not cooling at all fast enough rate to cool properly (see temperature log). **2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION ** TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Foods that did not cool properly were discarded. Approved cooling methods were provided for the foods still in the cooling process.

   Official report · Item 6-1C ↗

   Correction status not recorded

3. Inspector observationItem 11A ↗

   Cooling methods and equipment

   Facility using improper methods for cooling TCS foods. Foods cooling in prep coolers where high levels of worker activity are occurring or in prep coolers that are not working properly. Foods also cooling in the walk in cooler in large, deep, plastic containers while covered and stacked. **2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION** Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or…

   Inspector’s full note

   Inspection item: Inspection item 11A

   Code .04(6)(e)

   Facility using improper methods for cooling TCS foods. Foods cooling in prep coolers where high levels of worker activity are occurring or in prep coolers that are not working properly. Foods also cooling in the walk in cooler in large, deep, plastic containers while covered and stacked. **2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION** Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Discussed cooling foods in small, thin portions, using ice wands, and cooling in the walk in cooler.

   Official report · Item 11A ↗

   Correction status not recorded

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