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A N.Y. Pizza House

A N.Y. Pizza House
1390 Hwy A1A
Satellite Beach, FL 32937
(321)241-6521

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No (0) Emergency Closure Orders Since October 2008
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No (0) Disciplinary Activity Orders Since January 2007
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No (0) Food Misrepresentation Cases Since March 2006
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3 Food Service Inspections Since July 1, 2014
Inspection For: A NY PIZZAHOUSE
License Number: 1506342
License ID: 5744000
Inspection Visit ID: 5473813
Inspection Date: Thursday, January 15, 2015
Inspection Number: 2468573
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 10
Number of High Priority Violations: 2
Number of Intermediate Violations: 2
Number of Basic Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
14-01-4 Basic.Bowl or other container with no handle used to dispense food. To go cup in flour **Corrected On-Site**
23-03-4 Basic.Build-up of grease on nonfood-contact surface. Outside of 4 door cooler and fryer
23-25-4 Basic.Build-up of grease/dust/debris on hood filters.
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Pizza box prep table
13-07-4 Basic.Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server
36-13-4 Basic.Grease accumulated under cooking equipment. **. Repeat Violation**
22-41-4 High Priority.Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
35A-02-4 High Priority.Live, small flying insects in food preparation area. 1 live fly in back prep area by dish machine
22-21-4 Intermediate.Accumulation of black/green mold-like substance inside the ice bin on the bottom of the door
13-06-4 Intermediate.Employee with /nail polish working with exposed food without wearing intact gloves. Bartender

Inspection For: A NY PIZZAHOUSE
License Number: 1506342
License ID: 5744000
Inspection Visit ID: 5339874
Inspection Date: Thursday, October 09, 2014
Inspection Number: 2432396
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 6
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
14-22-4 Basic.Can opener blade not kept sharp - observed metal shavings. Rusty
36-03-4 Basic.Cove molding at floor/wall juncture broken/missing. Dish area
36-13-4 Basic.Grease accumulated under cooking equipment.
36-24-4 Basic.Hole in wall. Dish area where shlf is
38-04-4 Basic.Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. Water

Inspection For: A NY PIZZAHOUSE
License Number: 1506342
License ID: 5744000
Inspection Visit ID: 5264927
Inspection Date: Tuesday, July 22, 2014
Inspection Number: 2379677
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 2
Number of High Priority Violations: 0
Number of Intermediate Violations: 1
Number of Basic Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
14-11-4 Basic.Equipment in poor repair. There re several light bulbs missing on the pizza oven hood
02C-06-4 Intermediate.Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, potentially hazardous (time/temperature control for safety) food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Spinach

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3 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: A NY PIZZAHOUSE
License Number: 1506342
License ID: 5744000
Inspection Visit ID: 5219951
Inspection Date: Friday, June 20, 2014
Inspection Number: 2379677
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 21
Number of High Priority Violations: 3
Number of Intermediate Violations: 7
Number of Basic Violations: 11
Details
ViolationObservations of Inspector [as written on inspection]
23-06-4 Basic.Build-up of food debris, dust or dirt on nonfood-contact surface. Table under flat top grill
13-07-4 Basic.Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelets on bartender
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation. Server
14-11-4 Basic.Equipment in poor repair. There re several light bulbs missing on the pizza oven hood
36-15-4 Basic.Food debris accumulated on kitchen floor.
08B-12-4 Basic.Food stored in holding unit not covered. There is bread touching the cooler unit racks.
10-19-4 Basic.In-use tongs stored on oven door handle.
10-01-4 Basic.In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. There isa 2 oz souflee in the coutons
10-06-4 Basic.In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. There is a 2 oz souflee in parmesean **Corrected On-Site**
23-05-4 Basic.Soil residue build-up on nonfood-contact surface. Upright cooler on the line
36-27-4 Basic.Wall soiled with accumulated food debris. By large prep box in kitchen
03F-02-4 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. Pizza **Corrected On-Site**
02C-01-4 High Priority.Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Demi glaze
01B-24-4 High Priority.Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Demi glaze dated 6/11
22-02-4 Intermediate.Accumulation of food debris/grease on food-contact surface. Lid onbus tub of heese in the walk in
05-05-4 Intermediate.Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. **Corrected On-Site**
22-28-4 Intermediate.Interior of reach-in cooler soiled with accumulation of food residue. Pizza box has slight mold growth and food residue
03F-10-4 Intermediate.No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Time form to operator
02C-06-4 Intermediate.Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, potentially hazardous (time/temperature control for safety) food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Spinach
02A-01-4 Intermediate.Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Sign emailed to operator
41-17-4 Intermediate.Spray bottle containing toxic substance not labeled. Bleach water

Inspection For: A NY PIZZAHOUSE
License Number: 1506342
License ID: 5744000
Inspection Visit ID: 5162361
Inspection Date: Monday, March 17, 2014
Inspection Number: 2373957
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 15
Number of High Priority Violations: 2
Number of Intermediate Violations: 4
Number of Basic Violations: 9
Details
ViolationObservations of Inspector [as written on inspection]
35A-03-4 Basic.Dead roaches on premises. 1 dead roach discarded by operator
38-11-4 Basic.Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Fry line
08B-37-4 Basic.Food stored in a prohibited area. Pizza crust touching racks in ooler, dicarded by operator
08B-12-4 Basic.Food stored in holding unit not covered. Mozzerella frozen in walk in freezer have no over
36-24-4 Basic.Hole in wall. Above 3 bin sink
10-19-4 Basic.In-use tongs stored on oven door handle. **Corrected On-Site**
22-19-4 Basic.Interior of microwave soiled with encrusted food debris.
08B-13-4 Basic.Stored food not covered in walk-in cooler. Pizza
38-12-4 Basic.There are missing bulbs in the hood system
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. There is raw chicken and beef over ready to ravioli in upright line cooler
08A-17-4 High Priority.Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. There is raw beef over raw seafood in freezer.
22-20-4 Intermediate.Accumulation of black/green mold-like substance in the interior of the ice machine. Lid
22-22-4 Intermediate.Encrusted material on can opener blade.
31A-11-4 Intermediate.Handwash sink used for purposes other than handwashing. There is a hose wrapped round the handsink handles
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Spinach

Inspection For: A NY PIZZAHOUSE
License Number: 1506342
License ID: 5744000
Inspection Visit ID: 5159726
Inspection Date: Monday, December 02, 2013
Inspection Number: 2373614
Visit Number: 1
Inspection Class: Food
Inspection Type: Food-Licensing Inspection
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 0
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 0

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day A N.Y. Pizza House in Satellite Beach Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Satellite Beach's A N.Y. Pizza House.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while A N.Y. Pizza House may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


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