Nypd Degrades its Sanitary Rating

Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Pizza boxes

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.The kitchen has acoustical tiles

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.There are more than 10 seats on site

Basic - Food stored in a prohibited area.The bread is in non food grade bags

Basic - Food stored on floor.There are bags of flour on the floor

Basic - Hole in wall.Above small cooker

Basic - Outer openings not protected with self-closing doors.

Basic - Soil residue build-up on nonfood-contact surface.the cabinets by the stove are greasy

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.pizza 76f

High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. The is no time marking on the pizza

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.

Intermediate - Hot water not provided/shut off at employee handwash sink.

Intermediate - Manager lacking proof of food manager certification.Tommy

Intermediate - No metal stem-type thermometer provided to measure temperature of food products.

Intermediate - No soap provided at handwash sink.

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Zac

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.sausage, lettuce, and sliced tomatos

Intermediate - No metal stem-type thermometer provided to measure temperature of food products.

High Priority - Displayed food not properly protected from contamination.stored in non food grade container

Basic - Outer openings not protected with self-closing doors.

Critical - Outer openings not protected with self-closing doors.rear

Observed hole in wall.by pizza box

Observed residue build-up on nonfood-contact surface.trash can

Critical - Outer openings not protected with self-closing doors.rear door

Observed grease accumulated on kitchen floor.

Observed hole in wall.by prep box

No Violations Were Observed

Observed wall soiled with accumulated food debris.Cabinet door by stove

Observed attached equipment soiled with accumulated grease.wire racks

Ceiling not smooth and easily cleanable.replace when remodeling

Critical - Exit signs not properly illuminated. For reporting purposes only.rear door

Critical - License expired within 30 days after expiration date.

Observed build-up of food debris, dust or dirt on nonfood-contact surface.a/c room

Observed food debris accumulated on kitchen floor.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.stove