JOHNNY'S PIZZA

Violations (5)

• 6-2Corrected on site

  Proper date marking and disposition

  Violation of Code: [511-6-1.04(6)(g)] Observed opened packages of cooked meatballs, cooked pork, and cooked chicken cutlets with no date marking, stored in the walk-in cooler of the main kitchen. C/A: refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. COS: Date marked. Corrected On-Site. New Violation.

• 4-2B

  Food-contact surfaces: cleaned & sanitized

  Violation of Code: [511-6-1.05(7)(a)1] Observed black residue on the baffle inside of the bulk ice machine located in the dining room. Observed plate and bowl with left over food debris stored with clean dishes on the dish rack in the ware washing area. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. New Violation. Correct By: 06/25/2026

• 6-1ACorrected on site

  Proper cold holding temperatures

  Violation of Code: [511-6-1.04(6)(f)] Observed container of lettuce holding above 41f in the prep top cooler 2 in the front food service. Observed large red bin of pizza sauce holding above 41f in the walk in cooler in the main kitchen. C/A: TCS foods shall be maintained at 41f or below when cold holding COS: Lettuce was recently prepped within 2 hours; placed in walkin cooler to cool to 41. Pizza sauce was prepped the day before; discarded. Corrected On-Site. New Violation.

• 6-1DCorrected on site

  Time as a public health control: procedures and records

  Violation of Code: [511-6-1.04(6)(i)] Facility is using TPHC for cooked pizza and pizza sauce. Observed no discard time for items. C/A: If time without temperature control is used as the public health control up to a maximum of 4 hours The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. COS: Items marked with discard time. Corrected On-Site. New Violation.

• 16ACorrected on site

  Hot and cold water available; adequate pressure

  Violation of Code: [511-6-1.06(1)(g),(h)] Observed hot water reaching 80f at the hand sink in the front food service. C/A: The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. COS: PIC propery screwed in hot water nozzle, and hot water reached 100f. Corrected On-Site. New Violation.