NEW YORK/ROMA PIZZA & PASTA

Single-use gloves not changed as needed after changing tasks or when damaged or soiled. On kitchen employees not changing single use gloves as needed.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. On kitchen employees not changing single use gloves as needed. **Warning**

High Priority

Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observe food contact tables not sanitized after food preparation.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observe food contact tables not sanitized after food preparation. **Warning**

High Priority

Cutting board has cut marks and is no longer cleanable.

Basic - Cutting board has cut marks and is no longer cleanable. Observed all kitchen cutting boards not cleanable. **Warning**

Basic

Floors not maintained smooth and durable. Repair cracked tiles on kitchen floor where is where is needed.

Basic - Floors not maintained smooth and durable. Repair cracked tiles on kitchen floor where is where is needed. **Warning**

Basic

Hole in or other damage to wall. Repair missing tiles on walls were needed.

Basic - Hole in or other damage to wall. Repair missing tiles on walls were needed. **Warning**

Basic

In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **Repeat Violation** **Warning**

Basic

Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all kitchen, top surface of equipment and shelves with accumulation of food debris. **Repeat Violation** **Warning**

Basic

Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed all kitchen reach in coolers soiled inside. **Warning**

Basic

Reach-in cooler shelves with rust that has pitted the surface.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed most kitchen reach in cooler shelves with heavy rust. **Repeat Violation** **Warning**

Basic

Stored food not covered.

Basic - Stored food not covered. Observed most stored food inside kitchen reach in cooler not covered. **Warning**

Basic

Three-compartment sink used for warewashing not cleaned before use as a food preparation sink.

Basic - Three-compartment sink used for warewashing not cleaned before use as a food preparation sink. **Corrected On-Site** **Warning**

Basic

Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation** **Warning**

Basic

Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Warning**

Basic

Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).

Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). **Repeat Violation** **Warning**

Intermediate

Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Warning**

Intermediate

No probe thermometer provided to measure temperature of food products.

Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**

Intermediate

No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Repeat Violation** **Warning**

Intermediate

Accumulation of debris in three-compartment sink.

Basic - Accumulation of debris in three-compartment sink. **Warning**

Basic

No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. **Corrected On-Site** **Warning**

Intermediate

Ambient air thermometer not located in the coolest part of the hot holding unit.

Basic - Ambient air thermometer not located in the coolest part of the hot holding unit. Observed most ambient thermometer not in the coolest parts of the cold units in kitchen area. **Warning**

Basic