New Yorker Pizza, 828 S. King St, Leesburg, VA 20176 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: New Yorker Pizza
Address: 828 S. King St, Leesburg, VA 20176
Type: Fast Food Restaurant
Phone: 703 777-2218
Total inspections: 10
Last inspection: 10/20/2015

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Inspection findings	Inspection date	Type
Maintain the corrected item as corrected. Reviewed thawing procedures with PIC. Time as a public health control - replace dry erase board and markers or develop alternate method of tracking time/4 hour window. Reminder - discard gloves after single use. Critical: Hands and Arms Cleaning Procedure* (corrected on site) Observation: A food service worker was observed not correctly washing their hands. Correction: Review correct hand washing procedures with each food service worker.	10/20/2015	Routine
Correct the above items within 24 hours. Critical: Hands - Preventing Contamination from Hands* (corrected on site) Observation: Bare hand contact with ready to eat food. Staff observed touching cooked pizza crust prior to boxing. Correction: Instruct staff to use gloves, tongs, spatulas, deli paper or other suitable utensils when handling ready to eat foods. Critical: Food - Potentially Hazardous Food - Cold Holding* Observation: Garlic in oil mixture cold holding at improper temperatures. Correction: Cold hold potentially hazardous food at 41°F or below. Critical: Time as a Public Health Control* (corrected on site) (repeated violation) Observation: Foods for which time is used as a public health control are not marked with a four hour window. Correction: Mark a 4 hour window on these foods.	03/31/2015	Routine
Correct the remaining item today, maintain the corrected item as corrected. Discussed areas in need of detail cleaning with PIC (cooler door frames and gaskets, mixer, can opener). Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* Observation: Foods prepared greater than 24 hours in advance to not bear date marks. Correction: Mark the date on foods prepared greater than 24 hours in advance to indicate a maximum holding period of seven days. Critical: Time as a Public Health Control* (corrected on site) Observation: Foods for which time only, rather than time in conjunction with temperature is used as a public health control are not marked with a 4 hour window. Correction: Mark a four hour window on these foods.	11/13/2014	Routine
Correct the remaining item today. Maintain the corrected items as corrected. Complete cooling logs for marinara/pizza sauce and email/fax/deliver to EHS prior to close of business (5:00 PM) on Monday 07/07/2014. Critical: Cooling* (repeated violation) Observation: Sauce made last night inadequately cooled. Correction: Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41°F within 4 hours.	06/23/2014	Follow-up
Correct the above items within 24 hours. Cooling methods - combine as needed -> add ice as an ingredient -> divide food into smaller portions -> use containers that transfer heat (metal) -> stir the food in an ice water bath -> use rapid cooling equipment (ice paddle). Critical: Hands - When to Wash* (corrected on site) Observation: A food service worker was observed failing to wash after using a handkerchief or disposable tissue. Correction: Instruct food service workers to wash after using a handkerchief or disposable tissue. Critical: Cooling* Observation: Sauce cooked last night inadequately cooled. Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°Fwithin four additional hours or from 135°F to 41°F within 4 hours. Critical: Food - Potentially Hazardous Food - Cold Holding* Observation: Foods cold holding at improper temperatures. Correction: Cold hold potentially hazardous food at 41°F or below. Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) Observation: According to the date mark the lunch meat should have been previously discarded. Correction: Promptly discard foods that have reached the end of the seven day holding period. Critical: Time as a Public Health Control* Observation: Foods for which time only, rather than time in conjunction with temperature, is used as a public health control are not marked with a four hour window. Correction: Mark a four hour for these foods.	06/16/2014	Risk Factor
Maintain the corrected items as corrected. All food temperatures taken today were correct - good. Reviewed datemarking with PIC. Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) Observation: Raw chicken stored above ready to eat foods. Correction: Store raw chicken below and away from ready to eat foods.	02/25/2014	Risk Factor
Site visit made to conduct inspection during regular posted business hours. EHS observed pizza slices on display at the front counter, facility "Open" sign was illuminated but the front door was locked. EHS did not observe any staff or customers in the facility. No violation noted during this evaluation.	02/24/2014	Other
Correct the remaining item today, maintain the corrected items as corrected. Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation) Observation: Some foods in the prep cooler cold holding at improper temperatures. Correction: Cold hold potentially hazardous food at 41°F or below. Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation) Observation: Wares are not being sanitized before use after cleaning - fresh sanitizer less than 200 ppm (quaternary ammonium). Correction: Sanitize all food contact surfaces before use after cleaning by correctly mixing and using sanitizers.	08/28/2013	Follow-up
Correct he above items within 24 hours. Notes: unfinished wood behind counter not sealed - seal the wood - this was previously noted on the the pre-opening inspection Critical: Food - Potentially Hazardous Food - Hot Holding* Observation: Some foods hot holding at improper temperatures. Correction: Hot hold potentially hazardous food at 135°F or above. Critical: Food - Potentially Hazardous Food - Cold Holding* Observation: Some foods cold holding at improper temperatures. Correction: Cold hold potentially hazardous food at 41°F or below. Critical: Equipment and Utensils - Before Use After Cleaning* Observation: Wares are not being sanitized before use after cleaning - fresh sanitizer less than 100 ppm (quaternary ammonium). Correction: Sanitize all food contact surfaces before use after cleaning by correctly mixing and using sanitizers.	08/21/2013	Risk Factor
Finish sealing unfinished wood behind counter - two weeks. Granite tile countertop installed at pizza by the slice display area - seal and grout as needed to render this surface smooth, easily cleanable, durable and non absorbent - two weeks. Operator plans to use time as a public health control - reviewed 0850 - within ten days. Reviewed employee health and Health Department expectations with PIC. Food thermometer not available - provide. No violation noted during this evaluation.	07/01/2013	Pre-Opening

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