New York Pizza Depot

Contact Information

605 E. William
Ann Arbor, MI 48104

Health Report - 04/08/2015 (1 critical incident(s))

(Critical) Observed 2 significantly dented cans of catsup on dry storage shelf in basement. All dented cans and distressed merchandise must be discarded or placed in separate area of kitchen to be returned to supplier for credit. Pic corrected by placing dented cans in office at time of inspection. Violation corrected

Observed ventilation filters above pizza oven with an accumulation of debris. To correct, please clean now and on a more frequent schedule

Observed the following areas in need of cleaning: *walls and ceiling of dough cooler in basement (accumulation of debris). *compressor fan shields in dough cooler in basement (accumulation of dust and debris). *exterior walls of dough cooler (behind pop syrup boxes) in basement (accumulation of sticky pop syrup debris). *handrail on stairs to basement (accumulation of sticky debris). To correct, please clean now and on a more frequent schedule

Observed interior of microwave ovens in back kitchen cooking area and in front serving area (near beer taps) with an accumulation of dried on food debris. To correct, please clean now and on a more frequent schedule

Observed the following pieces of equipment with damaged interior door gaskets (gaskets broken and hanging): *upright cooler next to pop machine in back kitchen area *reach in cooler across from grill in cooking area *basement keg cooler *basement dough cooler to correct, please replace all damaged gaskets as soon as possible

Health Report - 10/23/2014 (1 critical incident(s))

(Critical) Observed 4/8 pop nozzles and/or pop nozzle barrels on pop machine in dining room with an accumulation of mold and debris. All pop machine components must be washed, rinsed and sanitized every 24 hours and must be clean to sight and touch. Pic corrected by washing, rinsing and sanitizing all pop nozzles and pop nozzle barrels at time of inspection. Violation corrected

Observed interior door gaskets on prep unit cooler in cooking area and on basement wic door in poor repair (gaskets are split and hanging). To correct, please replace all damaged gaskets as soon as possible. , observed fire suppression nozzle in basement wic in poor repair (nozzle not flush with ceiling creating open gap above nozzle). To correct, please seal/caulk fire suppression nozzle to ceiling as soon as possible

Observed missing light shield on bulb in basement wic. Also, observed missing light shields/end caps on lights in basement dry storage area (above can shelves). To correct, please replace all missing light shields and end caps as soon as possible

Observed no trash can in mens restroom. To correct, please provide as soon as possible

Observed no covered waste receptacle in ladies restroom. To correct, please provide as soon as possible

Health Report - 04/09/2014 (3 critical incident(s))

(Critical) Observed 2 packages of sliced rte turkey and rte sliced salami in upright display cooler in upstairs prep area with expired datemark labels (deli meats should have been discarded 5 days ago). All potentially hazardous rte foods must be used or discarded within 7 days (day 1 is prep/slice date). To correct, please rotate stock more often and discard all expired foods as needed. Pic corrected by discarding all expired turkey and salami at time of inspection. Violation corrected

(Critical) Observed blender blade to cap interface on clean dishware shelf with an accumulation of food debris. Appears blender was not disassembled after last use. All food contact surfaces of equipment must be washed, rinsed and sanitized after every use and must be clean to sight and touch. Pic corrected by disassembling blender cup then washing, rinsing and sanitizing all components at time of inspection. Violation corrected

(Critical) Observed 5 gallon bucket of cooked rte marinara sauce in upright cooler in upstairs prep area with internal food temperatures of 48-55f (sauce was made yesterday per pic). All phf must be rapidly cooled from 135f to 70f within 2 hours and from 70f to 41f or below within a total of 6 hours. Pic stated correct cooling procedures (shallow pans, ice wands), but food was out of temperature. Please ensure staff are utilizing multiple ice wands/ice baths and may want to split sauce into shallow pans. Pic corrected by discarding marinara at time of inspection. Violation corrected

Observed several food items stored on floor in upstairs wif. All food must be stored in a clean, dry area and stored a minimum of 6 inches off of floor to protect food from potential sources of contamination

Observed interior of door on true upright cooler in upstairs prep area in poor repair (interior metal is pulling away from door and interior door gasket is shredded and hanging). To correct, please replace door as soon as possible so all surfaces are smooth and cleanable. , observed door gasket on basement wic in poor repair (gasket is broken and hanging). To correct, please replace damaged gasket as soon as possible

Observed 5 gallon bucket of partially frozen marinara sauce thawing on floor in prep area. Internal food temp of marinara was 30f. All phf must be thawed under refrigeration or under cool running water to prevent the accumulation of bacteria. Pic corrected by placing sauce in cooler at time of inspection. Violation corrected

Observed filters in ventilation hood in cooking area with an accumulation of grease and debris. To correct, please clean now and on a more frequent schedule

Observed non-food contact surfaces of large dough mixer in basement with a heavy accumulation of sticky food debris. To correct, please clean now and on a more frequent schedule

Health Report - 10/10/2013 (5 critical incident(s))

(Critical) Observed facility not sanitizing dishware and utensils properly as i measured 0 ppm of chlorine in 3 compt sink. All dishware and utensils must be sanitized as per manufacturers directions and your warewashing guidelines (50-100ppm). To correct, please educate and train all dishwashers on proper sanitizer concentrations and mixing requirements as soon as possible. Pic corrected by remixing bleach in 3 compt sink to 100ppm at time of inspection. Violation corrected.

(Critical) Observed pans and plastic bags of raw chicken and raw hamburger stored above rte beer cans in basement wic. All raw animal products must be stored below and away from all rte foods and drinks at all times to prevent possible cross contamination. Pic corrected by relocating beer to another cooler at time of inspection. Violation corrected

(Critical) Observed no paper towels at handsinks in upstairs dishwashing area and employee restroom in basement. All handsinks must be stocked with soap and paper towels at all times for proper employee handwashing. Pic corrected by providing paper towels at both above mentioned handsinks at time of inspection. Violation corrected

(Critical) Observed no soap at handsink in basement prep area. All handsinks must be stocked with soap and paper towels at all times for proper employee handwashing. Pic corrected by providing soap at handsink at time of inspection. Violation corrected

(Critical) Staff not checking sanitizer concentration in 3 compt sink with test strips as required. To correct, please educate staff on proper test strip usage as soon as possible. Pic corrected by educating dishwashers on proper sanitizer concentrations and test strip usage at time of inspection. Violation corrected

Observed basement wic floor with an accumulation of debris. To correct, please clean now and on a more frequent schedule. , observed walls in basement pop syrup station area with an accumulation of dirt and debris (walls need to be repainted). To correct, please clean and repaint as soon as possible

Observed interior door gasket on 2 door upright cooler in upstairs prep area in poor repair (split and hanging). To correct, please replace broken door gasket as soon as possible

Health Report - 04/15/2013 (3 critical incident(s))

(Critical) Observed slicer blade and components in basement prep area with an accumulation of dried on food debris (slicer was not disassembled and washed after last use). All food contact surfaces of equipment must be washed, rinsed and sanitized after every use and must be clean to sight and touch. Pic corrected by disassembling slicer then washing, rinsing and sanitizing all slicer components at time of inspection. Violation corrected.

(Critical) Observed no paper towels at handsinks in basement prep area and employee restroom. All handsinks must be stocked with soap and paper towels at all times for proper employee handwashing. Pic corrected by restocking empty paper towel dispensers at time of inspection. Violation corrected

(Critical) Observed no soap at handsink in upstairs prep area. All handsinks must be stocked with soap and paper towels at all times for proper employee handwashing. Pic corrected by replacing soap at time of inspection. Violation corrected

Observed interior door gaskets on true upright cooler in prep area split and/or broken. To correct, please replace all broken door gaskets as soon as possible

Observed edges of several clean pans with a heavy accumulation of stagnant water on clean dishware shelf across from 3 compt sink (pans were stacked wet). Stagnant water can accumulate bacteria. To correct, all dishware must be completely air dried before storing and stacking on shelf.

Observed exterior door surfaces (especially handle area) with an accumulation of sticky food debris. To correct, please clean now and on a more frequent schedule

Observed floor in pop syrup storage area in basement with an accumulation of sticky debris. To correct, please clean and mop now this area now and on a more frequent schedule

Observed filters in ventilation hood in cooking area with an accumulation of grease and debris. To correct, please clean now and on a more frequent schedule

Health Report - 10/10/2012 (0 critical incident(s))

Observed old equipment and general clutter in basement dry storage area. To correct, please remove all unnecessary items from facility as soon as possible

Observed no covered waste receptacle in ladies restroom. To correct, please provide as soon as possible

Observed filters in ventilation hood with an accumulation of grease and debris. To correct, please clean now and on a more frequent schedule

Observed no handwashing signs at handsinks in basement, dishwashing area or restrooms. To correct, please provide as soon as possible

Health Report - 04/09/2012 (3 critical incident(s))

(Critical) Observed 15 gallon stock pot of rte spaghetti sauce in 2 door upright cooler with an internal food temperature of 73-80f. Sauce was made yesterday per pic. All phf must be cooled from 135f to 70f within 2 hours and from 70f to 41f or below within a total of 6 hours. To correct, need to utilize shallower pans and ice wands before placing sauce in upright cooler. Pic temporarily corrected critical violation by discarding sauce at time of inspection. Need to educate and retrain staff on proper cooling methods as needed. I will check this item at follow up inspection. Correct within 10 days. ,

(Critical) Observed no hot water available at handsinks in mens and ladies restrooms in dining room. Also, no paper towels available at handsinks in upstairs or downstairs prep areas. All handsinks must be supplied with soap, paper towels and hot water for proper handwashing to occur (paper towels replaced at time of inspection ). To correct, please repair and provide hot water in restrooms as soon as possible. I will check this item at follow up inspection. Correct within 10 days. ,

(Critical) Observed food employee smoking near 3 compt sink in back kitchen area. Smoking is prohibited in all restaurants (includes kitchen area). Employees can only smoke in designated areas outside of restaurant. Corrected by educating staff on smoking law requirements. Critical corrected

Observed boxes of food stored on floor in upstairs wif, downstairs wic and dry storage area in basement. As stated in past, all food must be stored a minimum of 6 inches off of floor at all times to protect from sources of contamination

Observed assembled pizza boxes stored on wood pallets in basement. All single service items must be stored in a clean, dry area and not exposed to sources of contamination. Wood pallets are not approved food storage areas. To correct, please relocate pizza boxes as soon as possible

Observed front door to restaurant propped open. All outer openings to facility must be shut and sealed at all times to prevent entry of dirt/debris and insects

Missing light shields in basement coolers and dry storage area. To correct, need to inventory all lights and replace all missing shields as soon as possible

Observed large stock pot (+/- 15 gallons) of spaghetti sauce cooling in 2 door upright cooler in prep area. Need to utilize shallower pans (and split up sauce), ice wands/ice baths before placing food in cooler. Whatever cooling method you employ, staff must be monitoring food as it passes through temp danger zone

Observed shelves in prep unit cooler in upstairs prep area and in basement lined with cardboard and/or foil. All shelves must be smooth and cleanable. To correct, need to remove all cardboard and foil from shelves as soon as possible

No covered waste receptacle in ladies restroom. To correct, please provide

Health Report - 10/11/2011 (2 critical incident(s))

(Critical) Observed can opener blade/gear area in basement soiled with sticky food debris. As stated in past, must wash, rinse and sanitize all can openers every 24 hours or as needed and all food contact surfaces of equipment must be clean to sight and touch. Pic corrected by washing, rinsing and sanitizing can opener at time of inspection. Critical corrected. , repeat critical violation (2): observed pop nozzles and pop nozzle barrels on pop machines in dining room and back kitchen area filthy and soiled with mold and debris. Appears pop nozzles have not properly cleaned and sanitized in several months. All pop nozzles and pop machine components must be washed, rinsed and sanitized every 24 hours and must be clean to sight and touch. Pic corrected by washing, rinsing and sanitizing all pop nozzles and pop nozzle barrels at time of inspection. Critical corrected. Please note: soiled can opener and soiled pop nozzles have been cited at 2 consecutive routine inspections. As a result, you are required to complete a risk control plan to help control this recurring violation. If this violation for dirty food contact surfaces is cited at next inspections, you will be required to attend an administrative conference at the washtenaw county health department for enforcement actions. ,

(Critical) Observed pan of raw hamburger patties stored on top shelf of ric in prep area directly above several loaves of bread and next to rte dressings. All raw animal products must be stored below and away from all rte foods at all times to prevent possible cross contamination. To correct, please relocate all raw meats to bottom shelf of ric as soon as possible. Pic corrected by relocating raw hamburger to other side of cooler below and away from all rte foods. Critical corrected

Observed no paper towels at handsink in upstairs or basement handsinks. All handsinks must be supplied with soap and paper towels at all times for proper employee handwashing

Observed plastic bowls being used and stored in pizza prep unit food containers (cheese, spices, sauce). Bowls are not approved for dispensing utensils as they are a potential source of contamination (from employee hands). To correct, please obtain proper scoops/spoons as soon as possible

Observed no soap at handsink in prep area. All handsinks must be stocked with soap and paper towels at all times for proper employee handwashing

Observed boxes of pop syrup and pizza boxes stored under sewer line in basement dry storage area. All food and s/s items must be stored in clean, dry location and stored in a protected manner. To correct, need to relocate pop boxes and pizza boxes to approved location or install plastic shielding under sewer line to protect food from potential leaks.

Observed several storage shelves in basement prep area and some in upstairs prep area lined with aluminum foil. All equipment in kitchen must be smooth and cleanable at all times. To correct, please remove all foil on shelving as soon as possible.

Observed boxes of shredded cheese stored on floor on basement wic. Also observed several boxes of canned pizza sauce stacked on floor in basement dry storage area. All food and single service items must be stored in a clean, dry location and stored a minimum of 6 inches off of ground to protect from sources of contamination. Do not store food/s/s items on wood pallets, need to obtain approved dunnage storage racks

No covered waste receptacle in ladies restroom. To correct, please provide as soon as possible

Observed missing light shields in basement wic and in basement dry storage area. To correct, please inventory all lights in facility and replace all missing light shields as soon as possible

Health Report - 04/04/2011 (7 critical incident(s))

(Critical) Facility is using time instead of temperature control for pizza slices in front counter area, but there is no formal policy in place and there are no time stamps on any of the pizzas to indicate when they need to be discarded. If you want to continue using time, you will need to develop a time as public health control policy and maintain on-site. Staff must be keeping track of discard times (by the use of time stamps and/or monitoring log). Left time policy information with pic at time of inspection. I will check this item at follow up inspection. Correct within 10 days. ,

(Critical) Observed several foods in coolers throughout facility not datemarked. All deli meats, housemade items (sauces, dressings, salsas), cooked pastas, cooked vegetables and any other housemade rte food in facility must have a 7 day consume by datemark label (day 1 is prep date). I will check this item at follow up inspection. ,

(Critical) Observed employee handle soiled utensils and equipment in basement prep sink, then rinse his hands off in prep sink, wipe them on a common towel, then he started prepping food (shredding cheese). At no point, did i observe employee wash his hands. Also, i did not observe any employee in facility wash their hands after 1. 5 hours of observation. All employees must wash their hands before beginning food prep or any other time your hands are possibly contaminated (like handling soiled dishes). Improper handwashing and employee hygiene are the leading cause of foodborne illness transmission. Pic must do a better job of training and monitoring employee handwashing. Temporarily corrected by educating all staff on proper handwashing procedures (including how and when to wash). Also, left handwashing information in both english and spanish. I will check this item at follow up inspection. ,

(Critical) Observed 10 gallon stock pot 3/4°Full of housemade spaghetti sauce in upright cooler with an internal food temp of 73-78f. Sauce was made yesterday per pic. All phf must be cooled from 135f to 70f within 2 hours and from 70f to 41f or below within a total of 6 hours. Cannot place a 10 gallon stock pot in upright coolers to cool please remember that upright coolers are designed to hold temperatures, not rapidly cool food items. Management will need to change and retrain all staff on proper cooling procedures and requirements. Staff must be utilizing shallower pans, ice baths and/or ice wands, and monitoring food as it passes through the temp danger zone. Pic corrected by discarding spaghetti sauce at time of inspection. Pic to retrain staff on proper cooling procedures

(Critical) Observed employee wash and rinse soiled pans and equipment in 2 compt prep sink in basement. Employee did not sanitize any of the pans or equipment at any time. The food prep sink in the basement is not designed for warewashing of any kind. Must take all soiled pans, utensils and equipment upstairs to the 3 compt sink so dishwashers can wash, rinse and sanitize as required. Pic corrected by rewashing, rinsing and sanitizing all pans and utensils from basement sink at time of inspection. Critical corrected

(Critical) Observed containers of fresh mozzarella cheese, romano cheese, individual containers of housemade salsa and a pint of 1/2 & 1/2 creamer in bottom portion of salad prep unit with an internal food temp of 52-55f. All phf in the top portion of same cooler was cold holding at 41f or below. The interior door gaskets on bottom portion of cooler are severely split and missing in some places. All phf must be cold held at 41°F or below at all times. Do not use bottom portion of cooler until properly repaired and inspected by the wash. County health dept. Pic temporarily corrected by discarding cheeses, salsa and creamer at time of inspection. I will check this item at follow up inspection. Correct within 10 days. ,

(Critical) Observed can opener blade, gear area and can opener holder in basement soiled with mold and debris. All can openers must be washed, rinsed and sanitized every 24 hours or throughout the day as needed. I will check this item at follow up inspection. Correct within 10 days. , observed slicer in basement prep area with an accumulation of food debris. Need to disassemble slicer, then wash, rinse and sanitize all slicer components. Employees disassembled slicer and started to wash and sanitize components at time of inspection, but i will check this item at follow up to ensure compliance. , observed almost all pop nozzle barrels on pop machines in kitchen and dining room soiled with mold and debris. To correct, please wash, rinse and sanitize all pop nozzles and pop machine components now and on a more frequent schedule. I will check this item at follow up inspection. Correct within 10 days. , observed large mixer bowl and large mixer components in basement soiled with food debris. Equipment and bowls were not washed and sanitized after last use. To correct, please wash, rinse and sanitize all mixer components and mixer bowl as soon as possible. I will check this item at follow up inspection. , observed slicer in basement prep area with an accumulation of food debris. Need to disassemble slicer, then wash, rinse and sanitize all slicer components. Employees disassembled slicer and started to wash and sanitize components at time of inspection, but i will check this item at follow up to ensure compliance. Follow up site visit 4/18/11: slicer was clean to sight and touch. Critical corrected. ,

Staff are placing 10 gallon stock pots of spaghetti sauce into upright cooler to cool. Staff must be utilizing shallower pans, ice baths and ice wands and must be monitoring food as it passes through the temp danger zone

Observed several floor areas in basement soiled with debris/ sticky food debris including (wic, dry storage area, pop syrup room, prep area). To correct, need to clean now and on a more frequent schedule

Observed no covered waste receptacle in ladies restroom. To correct, please provide as soon as possible

Observed handsink in dishwashing area not functioning correctly and water is turned off. Repairman on-site at time of inspection and stated that new handsink is on order and will be replaced this week. To correct, please repair or replace handsink as soon as possible

Observed interior door gaskets on several coolers throughout facility (upstairs and basement) split and in poor repair. To correct, need to inventory all coolers and replace all split gaskets as soon as possible

Observed front door to facility propped open when i arrived for inspection. All doors to facility must be closed and sealed at all times to prevent entry of unwanted pests and insects.

Observed no paper towels at handsink in basement. Also observed auto hand dryer in mens restroom not consistently functioning (does not work some of time). All handsinks must be stocked with soap and paper towels at all times for proper employee handwashing. Also, need to repair or replace air dryer in mens restroom immediately. I will check this item at follow up inspection. Correct within 10 days

Observed several cases of pizza sauce stored on floor throughout facility (upstairs and basement). Also observed assembled pizza boxes on floor in basement. All food and single service items must be stored in a clean, dry location and stored a minimum of 6 inches off of floor to protect from sources of contamination. Need to purchase some dunnage racks

Health Report - 10/14/2010 (2 critical incident(s))

(Critical) I found a canister of home style raid. This is not allowed for use in a restaurant. Insecticides must be designed and approved for use in a restaurant, to be on the premises. Corrected at the time of inspection. The product has been discarded.

(Critical) I found that a large spray cleaning container is not labeled. All cleaners, degreasers and other toxic items must be clearly labeled by the common name of the product. Corrected at the time of inspection. The spray cleaning containers has been labeled.

I observed an uncovered container of salad curton toppings on a store shelf. While in storage, food must be covered to protect it from contamination.

Corrected at the time of inspection. Paper towels are now available.

I observed a box of plastic silverware and napkins sitting on the floor in the prep area. As indicated above, single service items must be stored six inches off the floor in a clean, dry location.

I found several units, do not have thermometers. Provide refrigerator thermometers in all units. Read them to ensure that the units are operating at the proper temperature.

The inside door seal area of the three door, reach-in refrigerator needs to be cleaned more frequently.

I observed a cleaning wrag inside a pizza pan. Corrected at the time of inspection. The manager spoke to the employee in charge of this area.

This incident (21301) does not have any more information on it

This incident (56929) does not have any more information on it