NEW YORK DELI DINER & BAKERY

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -Cook cracked raw shell eggs, changed gloves without washing hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef patties over cooked chicken wings. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 77f, Pancake batter 71f. Less than 4 hours. Manager placed product on ice. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener blade.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Cell phone on cutting board.

Basic - Floor soiled/has accumulation of debris. Under cookline equipment.

Basic - Food stored on floor. -Liquid shortening in side storage area.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over bakery.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters. -Under flat grill.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tuna 48f, Pasta 50f. Less than 4 hours. Operator placed in cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener blade. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Gravy in silver cooler by freezers.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Cook. Repeat Violation

Basic - Food stored on floor. -Cooking oil by freezers.

Basic - In-use wet wiping cloth/towel used under cutting board. In bakery. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In bakery area.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Standing water in prep cooler under steam table.

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. Discontinue use of dish machine for sanitizing and setup. Manual sanitation until dish machine is repaired and sanitizing properly.

High Priority - Employee washed hands with no soap. Observed cook crack eggs then used water with no soap to wash hands.

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed one cracked shell egg in the cook line cooler. Operator discarded.

High Priority - Three compartment sink chlorine sanitizer solution exceeds 200ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Whipped butter (71°F - Cold Holding) less than four hours per operator. Manager placed in reach in cooler for quick chill. Gave operator a time plan. whipped butter rechecked (43°F - Cold Holding) Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener located in the back of the kitchen is soiled.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles soiled in the dish washing machine.

Basic - Cutting board has cut marks and is no longer cleanable located on the cook line.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed male cook engaging in cooking with no beard guard.

Basic - Employee with no hair restraint while engaging in food preparation. Observed male cook engaging in cooking with no hair restraint.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Three compartment sink set up as wash, chlorine sanitizer, and quaternary sanitizer. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on the reach in cooler on the cook line are soiled. Hand sink is soiled next to the dish machine.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink inside of reach in cooler located in the bakery area with customer foods. Corrected On-Site