THE NEW YORKER BAKERY

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cooked meat in walk-in cooler. Operator voluntary discarded. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed bbq chicken (90-96F - Hot Holding); fish (93F - Hot Holding) per operator held less than one hour. Operator increased the heat of heating unit. Corrective Action Taken

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.

Intermediate - Handwash sink used for purposes other than handwashing. Observed utensils stored in a container of water stored in hand washing sink at front counter. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at front counter. Repeat Violation

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean and sanitized utensils stored with handles down.

Basic - Floor soiled/has accumulation of debris behind stove and freezer chests.

Basic - Food stored on floor. Observed oil stored on floor in kitchen. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 78F

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in Americana reach in cooler interior/shelves have accumulation of soil residues.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. On cook line and though out kitchen. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting in mop bucket.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fish (100F - Hot Holding) in hot holding unit held less than four hours. Operator turned up heat unit. Observed curry chicken (121-130F - Hot Holding)in steam table per op held less than four hours.operator reheated on stove Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic container in front of hand washing sink.

Intermediate - Handwash sink used for purposes other than handwashing. Observed box of dandee doughnut on hand washing sink at front counter. Operator removed

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at front counter

Intermediate - No soap provided at handwash sink at front counter.

Intermediate - Spray bottle containing toxic bleach substance not labeled. Operator labeled Corrected On-Site

Basic - Food stored on floor. Observed plastic containers of vegetable oil stored on floor in kitchen

Basic - Soiled dry wiping cloth in use on prep table

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Next to 6 burner stove.

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Operator stated she have it by next year. Warning - From follow-up inspection 2024-02-07: Observed no proof of manager certification for for Deanette F. Admin Complaint

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips Warning - From follow-up inspection 2024-02-07: Observed no test strips Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Observed on food debris/soil residue on equipment door handles and top of cook line refrigerator. Warning - From follow-up inspection 2024-02-07: Observed on food debris/soil residue on equipment door handles and top of cook line refrigerator. Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Observed hole in wall across from prep sink in kitchen. Warning - From follow-up inspection 2024-02-07: Hole in or other damage to wall. Observed hole in wall across from prep sink in kitchen. Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Per operator test is scheduled for February. Repeat Violation Warning - From follow-up inspection 2023-04-27: Observed at callback inspection same. Operator stated has been out of country and did not take test in February. Admin Complaint

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2023-04-27: Observed at callback inspection same. No training provided for other staff members. Admin Complaint

Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning - From follow-up inspection 2023-01-27: Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning Operator has test scheduled for February. Time Extended

Intermediate - - From initial inspection : Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning - From follow-up inspection 2023-01-27: Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. (1) Observed at prep table next to microwave. (2) Observed at 3 compartment sink in kitchen. Warning - From follow-up inspection 2023-01-27: Basic - Cutting board has cut marks and is no longer cleanable. (1) Observed at prep table next to microwave. (2) Observed at 3 compartment sink in kitchen. Warning Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed at hand wash sink in kitchen next to microwave. Warning - From follow-up inspection 2023-01-27: Basic - No handwashing sign provided at a hand sink used by food employees. Observed at hand wash sink in kitchen next to microwave. Warning Time Extended