NEW YORK DELI

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

Basic - Cutting board has cut marks and is no longer cleanable. Board attached to make table at front counter. Repeat Violation

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Lower table in kitchen with potato's sacks.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, Cut board front line stained Warning - From follow-up inspection 2024-02-12: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Numerous prepared foods in unit's from previous day not dated Warning - From follow-up inspection 2024-02-12: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2024-02-12: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable to board on front line Warning - From follow-up inspection 2024-02-12: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat foods In reach In cooler Corrected On-Site

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. Provided operator with handout Corrected On-Site

Intermediate - Food-contact surface soiled with food debris Cut board stained main line

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. Provided operator with handout Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Numerous cooked foods in coolers from previous day not dated

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable to board on line

Basic - Equipment in poor repair. Handle missing off microwave

Basic - Reach-in cooler interior/shelves have accumulation of soil residues to freezer at entrance to kitchen

High Priority - Raw animal food stored over or with unwashed produce.Raw chicken stored over unwashed melons on reach in cooler at back kitchen. Corrected On-Site Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from oven door. Corrected On-Site** Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.Oven have grease build up.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 4/1/22.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken in glass display case, suggested adjusting temp down Corrective Action Taken

Intermediate - No soap provided at handwash sink. Dish area. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items, soups, sliced cheeses, salads.

Basic - Working containers of food removed from original container not identified by common name. Jar of sugar . Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over unwashed vegetables Corrected On-Site

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

Intermediate - Handwash sink not accessible for employee use at all times. Baking pans stored in hand sink next to 3 compartment sink.

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In glass door reach in cooler Corrected On-Site