JIMMY T'S NEWYORK DELI

High Priority - Live, small flying insects found 1 live fly on electrical cord by toasters. Operator killed and sanitized the area. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board soiled in cook line area

Basic - Food stored on floor. Case of canned tuna under dry storage rack. Operator moved to shelf. Corrected On-Site

Basic - Screen in door torn/in poor repair - vermin present. Screen door to back door of kitchen area torn

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Wet wiping cloth soiled on prep table in cook line area

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage (51F - Cold Holding); tuna salad (49F - Cold Holding) in reach in cooler in cook line area. Operator states all items were below 41F less than 4 hours ago. Operator states door was propped open during food delivery. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in reach in coolers throughout kitchen

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/24

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer at front counter

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meatballs in vertical cooler at cook line. Operator states they were prepared 2/10 Repeat Violation

Basic - Equipment in poor repair. Gasket and door handle in disrepair on vertical reach in cooler next to ice machine

Basic - Floor soiled/has accumulation of debris. Under cooking equipment in kitchen

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Multiple reach in coolers in cook line area Interior of microwave soiled Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Vertical reach in cooler by 3 compartment sink

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee exited the kitchen, returned and changed gloves without washing hands. Discussed with employee who washed hands and put on new gloves. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Operator cracked shell eggs and without washing hands or changing gloves pulled toast out of the toaster. Discussed with employee who discarded toast and washed hands. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg Whites 46F Liquid eggs 48F Operator states the eggs were left on the counter briefly. Ambient temperature of cooler is 39F. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen area blocked with buckets and equipment. Operator cleared path in front of hand wash sink. Sanitizer bucket in hand wash sink at front counter. Operator removed. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked burgers Grilled chicken Chicken cutlets Cooked sausage links Sausage, peppers and onions Meatballs Deli meats in cooler at front counter Operator states everything was prepared on Saturday 9/16. Operator added date marks Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Hair brush stored on top of reach in cooler in kitchen

Basic - Food stored on floor. Cases of crackers in front counter area Repeat Violation

Basic - Ice scoop handle in contact with ice. In green cooler. Operator fixed scoop. Corrected On-Site

Basic - Interior of microwave has accumulation of black substance/grease/food debris. Panasonic microwave in kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. White storage shelves above microwaves

Basic - Reach-in cooler shelves with rust that has pitted the surface. 2 door vertical reach in cooler in cook line area

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored over cooked chicken filets in reach in cooler at cook line.

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server dropped off soiled dishes, served food without hand wash. Discussed with manager Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. diced ham (66F - Cold Holding); sliced cheese (63F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced ham (66F - Cold Holding); sliced cheese (63F - Cold Holding)

High Priority - 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. Ham, eggs and butter on counter in cook line area. Operator states they were removed from refrigeration at 7am and time marked. Corrected On-Site Repeat Violation

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of white refrigerator in cook line area

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in cook line area blocked with pickle buckets Hand wash sink in front counter area blocked with cart. Operator moved. Corrected On-Site Repeat Violation

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

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.multiple items in reach in cooler including cooked onions and burgers Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Hair brush on top of refrigerator in cook line area

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch while preparing food. Employee preparing food no hair restraint.

Basic - Equipment in poor repair. Microwaves in cook line area 1 missing handle 1 has peeling pain on the interior Duct tape used to repair nonfood-contact surface. Handle of 2 door reach in cooler Rusted shelves at reach in cooler at front counter Repeat Violation

Basic - Food stored on floor. Cans of tuna Cans of sausage gravy In cook line area under dry storage rack. Operator moved to shelf. Corrected On-Site Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler at front counter

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves on dry storage rack Shelves above microwaves Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee exited the kitchen area touching the door knob, came back into the kitchen area through the door and placed

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 02/01/2022 Admin Complaint

High Priority - 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. Sausage, ham, cooked potatoes and shell eggs in cook line area. Operator marked items were pulled from refrigeration at 7am. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Bucket in hand wash sink at front counter. Operator removed bucket. Corrected On-Site Repeat Violation

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in reach in cooler including sauteed onions and sausage with peppers. Operator marked items prepared on 7/19 Corrected On-Site Repeat Violation

Basic - Food stored on floor. Cans of sausage gravy, case of canned tuna and bag of sugar in kitchen area.

Basic - Interior of microwave has accumulation of black substance/grease/food debris. Microwave on cook line Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. storage shelves above microwave soiled

Basic - Reach-in cooler shelves with rust that has pitted the surface. Vertical 2 door reach in cooler in kitchen area

Basic - Single-service articles improperly stored. To go boxes on shelf not inverted

High Priority - Cook Employee dried hands on clothes soiled towel tucked in belt after washing. Operator educated staff regarding proper hand washing Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On counter. Eggs were moved to cooler. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 9:10 counter gravy (125F - Hot Holding) operator reheated country gravy to 185°F Corrected On-Site

Intermediate - *No paper towels or mechanical hand drying device provided at handwash sink. * No soap provided at handwash sink. Operator filled soap dispenser and towels dispenser.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.caned corned beef hash, caned country gravy, soups and potatoes operator date marked foods in cooler Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Sink blocked by 6 white grease storage buckets operator removed buckets from in front of hand sink. Corrected On-Site

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Employee beverage container on a food preparation. Operator removed employee beverages from kitchen. Repeat Violation

Basic - Food stored on floor. Cans of country gravy and cast of tuna Repeat Violation

Basic - Interior of microwave has accumulation of black substance/grease/food debris. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Both Cutting boards under microwave.

Basic - Stored food not covered. Open cans of country gravy, open cans of corned beef hash operator date marked food in reach in cooler Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operated filled paper towel dispensers.b

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Food stored on floor. Case of caned tuna fish on floor in kitchen. Operated moved food from floor. Corrected On-Site

Basic - Interior microwave has grease and food debris buildup. Operated had microwave cleaned . Corrected On-Site

Basic - Nonfood-contact surface soiled with grease and food debris. Operated cleaned cutting boards under microwave. Corrected On-Site