5 BOROUGHS PIZZA COMPANY.

NO HAND SOAP PROVIDED AT PREP AREA ONLY HAND SINK, NO PAPER TOWELS AT TOILET ROOM HAND SINK. INSTRUCTED MGR TO PROVIDE SOAP AND PAPER TOWELS AT ALL HAND SINKS WHEN OPERATING.

BULK FOOD CONTAINERS NOT LABELED, INSTRUCTED TO LABEL.

NO LIGHTS IN UTENSILS CLOSETS, INSTRUCTED TO INSTALL.

EMPLOYEES PERSONAL CLOTHINGS STORED ON UTENSILS SHLEVINGS, INSTRUCTED TO STORE AWAY.

All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. NO HOT WATER WAS AVAILABLE AT ANY OF THE SINKS UPON INSPECTION. WATER AT THE 3 COMPARTMENT SINK WAS AT 71F AT THE BEGINNING OF THE INSPECTION. THE PILOT LIGHT WAS OUT AT THE HOT WATER HEATER IN THE BASEMENT. MANAGER LIT THE PILOT LIGHT AND TURNED UP THE WATER TEMPERATURE DIAL ON THE HEATER. SUPERVISOR BHATTAL WAS NOTIFIED AND WAS ONSITE TO ASSIST. BY THE END OF THE INSPECTION, THE WATER TEMPERATURE HAD RISEN TO 110F. VIOLATION WAS CDI. CRITICAL VIOLATION 7-38-030.

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER PRESENT WITH THEIR ORIGINAL FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (PIZZA AND SANDWICHES) ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WITH THEIR ORIGINAL FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE INTERIOR OF THE PIZZA PREP COOLERS.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR OF THE PREP AREA AROUND THE PIZZA PREP COOLER.

The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN THE COBWEBS BETWEEN THE BASEMENT FLOOR JOISTS.

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST MAINTAIN THE BASEMENT OFFICE AREA CLEAN AND REMOVE ITEMS OFF OF THE FLOOR.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST SEAL OR PAINT RAW WOOD LEDGE ON THE BOTTOM OF PREP TABLE NEAR LARGE MIXER. (MUST USE LIGHT COLORED NON-TOXIC SEALANT OR PAINT)

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST REPLACE BROKEN FLOOR TILE BEHIND FRONT REGISTER TO PREVENT INSECT HARBORAGE. MUST CLEAN GROUND OUTSIDE IN REAR AREAS AND REMOVE ALL DEBRIS.

The walls and ceilings shall be in good repair and easily cleaned. MUST REPAINT PEELING PAINT ON WALL ABOVE WASHBOWL IN WASHROOM.

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST REMOVE MILK CRATES FROM REAR 1ST FLOOR AND BASEMENT STORAGE AREAS AND PROPERLY STORE ALL ITEMS ON SHELVING 6 INCHES OFF FLOOR.