NAPOLI PIZZA
SCORE: 0 POINTSTuesday, March 8, 2022
Violations Cited
04A
Food Protection Certificate Not Held by Supervisor
Food Protection Certificate not held by supervisor of food operations.
KNOWLEDGE GAP: Establishments without certified managers have 2.5x more critical violations. Lack of food safety knowledge directly correlates with foodborne illness outbreaks. Certified managers reduce outbreak risk by 60% through proper training and oversight.
Obtain Food Protection Certificate immediately through NYC-approved course. Certificate holder must be present ALL operating hours. Post certificate conspicuously. Maintain valid certification (renew every 5 years). Train all staff on food safety basics.
02G
Cold TCS Food Held Above 41Β°F
Cold food item held above 41ΒΊ F (smoked fish and reduced oxygen packaged foods above 38 ΒΊF) except during necessary preparation.
DANGER ZONE GROWTH: Between 41-70Β°F, E. coli doubles every 30 minutes. Salmonella doubles every 20 minutes at 70-90Β°F. After just 4 hours above 41Β°F, bacteria levels can cause severe illness including bloody diarrhea, kidney failure (E. coli), and typhoid fever (Salmonella).
Keep all cold TCS foods at 41Β°F or below (smoked fish 38Β°F, shell eggs 45Β°F). Monitor with calibrated thermometer every 2-4 hours. Ice baths must surround container to food level. Repair refrigeration immediately. DISCARD foods above 41Β°F for over 4 hours.
02B
Hot TCS Food Not Held at 140Β°F or Above
Hot food item not held at or above 140ΒΊ F.
BACTERIAL MULTIPLICATION: At 120Β°F, Clostridium perfringens doubles every 10 minutes. Can reach illness-causing levels within 1 hour. This bacteria causes 1 million US cases annually with severe abdominal cramps and diarrhea lasting 24 hours. Hot holding violations responsible for 40% of restaurant outbreaks.
Maintain ALL hot foods at 140Β°F minimum. Check temperatures every 30 minutes for problem foods, every 2 hours otherwise. Use calibrated thermometers. Adjust equipment immediately if below 140Β°F. Reheat to 165Β°F if below temp for under 2 hours. DISCARD if below 140Β°F for over 2 hours.
05H
NYC Health Code Violation 05H
No facilities available to wash, rinse and sanitize utensils and/or equipment.
HEALTH HAZARD: This critical violation creates immediate risk of foodborne illness. Studies link NYC Health Code Violation 05H to bacterial contamination and outbreak events. Must be corrected immediately to protect public health.
Follow NYC Health Code Article 81 requirements. Implement corrective action immediately. Document all corrections. Train staff on proper procedures. Schedule follow-up inspection if critical.
Violations were cited in the following area(s).