NIKOS NEW YORK DINER

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly. Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken in the walk in cooler outside.

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 the operator with the DBPR HR form 5030-104. The operator posted. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. The can opener is soiled with food debris. Repeat Violation

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

Intermediate - No probe thermometer provided to measure temperature of food products. The operator states it is broken.

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 the operator with the DBPR HR form 5030-103. The operator filled out the form. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided the operator with the DBPR Form HR 5022-090. The operator started to fill out the form. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. 3 Bottles by the front counter and 1 by the dishwashing area not labeled. The operator labeled the bottles. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 1 beverage on the prep table in the kitchen. The operator discarded the beverage. Corrected On-Site

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

Basic - Employee with no beard guard/restraint while engaging in food preparation. 2 employees in the kitchen engaging in food with no beard guard.

Basic - Employee with no hair restraint while engaging in food preparation. 1 employee in the kitchen engaging in food prep with no hair restraint.

Basic - Equipment and utensils not properly air-dried - wet nesting. Several plastic cups wet nesting at the front counter.

Basic - Food stored on floor. There is 1 box of frying oil in dry storage and 2 boxes on the floor by the cook line. Repeat Violation

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

Basic - No Heimlich maneuver/choking sign posted. Provided the operator with the DBPR HR form 5030-105. The operator posted. Corrected On-Site

Basic - No suitable facilities provided to store employee clothing and other possessions. Employees are storing personal items such as book bags, purses, and jackets in the dry storage closet next to dry storage items.

Basic - Silverware/utensils stored upright with the food-contact surface up. Several knives at the front counter.

Basic - Stored food not covered. The items are in both walk-in coolers. Pork in the walk-in coolers inside and chicken in the walk-in cooler outside. The operator covered the pork in the walk-in coolers inside. Corrective Action Taken