NY KENNEDY FRIED CHICKEN

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over unwashed produce limes ,tomatoes Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Food debris in sink. One by front Educated operator Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink by front Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Current Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook

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

Basic - Food stored on floor. Rice dry storage Fries walk in cooler

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

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

High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands.

Basic - Accumulation of dead roaches in the glue devices.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - reach in cooler gaskets

Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink by kitchen dripping water

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose and spigot next to pressure cooker in kitchen.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Counter person pulling foods has bracelets on both arms. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Floor soiled/has accumulation of debris.floor under kitchen equipment heavily soiled.

Basic - Food-contact surface not smooth and easily cleanable. Gaskets and top of rice cooker heavily soiled.

Basic - Nonfood-contact equipment exposed to splash/spillage not easily cleanable. Portable fan blowing in kitchen, heavily soiled.

High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands.

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

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. Cheesecake and cakes

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. macaroni salad

Intermediate - Spray bottle containing toxic substance not labeled. Under 3 bay sink

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Takes too long

High Priority - Dented/rusted cans present. See stop sale. Mushrooms

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Burger 53°, have to much beef patties above containers recommended to return inside cooler to reach the 41° or below and to only storage inside containers limit. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Commercially Mac and Cheese 77° holding unit front counter. Recommended to reheat it greater than 135° Corrective Action Taken

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. Front counter desserts and salads

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink by kitchen entrance

Basic - Employee with no beard guard/restraint while engaging in food preparation. Food prep employee Corrected On-Site

Basic - Floors not constructed to be easily cleanable. Walking cooler

Basic - No suitable facilities provided to store employee clothing and other possessions. Bicycle inside kitchen front of dry storage shelves.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall dusted next to racks with single service articles.