NOOR BAKERY & DELI

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. Cooked spinach, cheese, chicken pies held on time as a public health control not time marked. Operator states items have been out for approximately 1 hour. Operator time marked 8:30-12:30. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at outside mop sink with hose attached

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken cooling for 1.25 hour at 9:15 (75F - Cooling) to 75F at 9:40. Item being cooled with lid in reach in cooler. Based on current cooling rate item will not reach 70F within 2 hours. Operator removed lid and moved to reach in freezer Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter hand wash sink. Operator provided Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed at cook line flip top

Basic - Standing water or very slow draining water in handwash sink. Observed at front counter corner hand wash sink

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. At the front counter, samosas and empanadas were stored in the hot holding box using TPHC without a time mark. They were in the box less than 1 hour. A time mark was applied. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. At the triple sink, a spray bottle of degreaser was not labeled. The PIC labeled the bottle Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Next to the triple sink, frozen falafel mix was thawing in a dry bowl on a cart. The bowl was moved to running water to thaw appropriately. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At the front counter hand sink, the hot water handle is stripped and spins without turning on the water.

Intermediate - Spray bottle containing toxic substance not labeled. At the front counter, a spray bottle of degreaser was not labeled. The bottle was labeled by a worker. Corrected On-Site

High Priority - Container of medicine improperly stored. Basket of medicine store with food in the food storage area. Operator removed. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Bleach in the storage area stored over spices in buckets. Operator moved bleach during inspection. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at the exterior wall hose at the mop sink.

Intermediate - Food-contact surface soiled with food debris. Observed old food debris on dutchess dough press in the prep area.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Spray bottle containing toxic substance not labeled at the warewash sink. Operator labeled "bleach" during inspection. Corrected On-Site

Basic - Ice buildup in reach-in freezer. Observed near fans in fagor reach in freezer near warewashing area

Basic - Nonfood-contact surface soiled with food debris. Observed on gaskets in true and megali reach in cooler in the prep area.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2022.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored over raw beef inside Fagor reach in freezer in kitchen , operator moved raw chicken to bottom shelf and stored correctly. Corrected On-Site

Basic - Hole in or other damage to wall behind oven in kitchen.

High Priority - Raw animal food stored over or with unwashed produce. In fliptop unit flat of eggs above case of tomatoes. Manager moved tomatoes to reach in cooler and eggs to lower shelf. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In True reach in cooler containers of raw beef and sausage above container of block cheese and pastry doughs. Manager moved meats to separate lower shelf for proper separation. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In fliptop unit feta cheese (52F - Cold Holding). Container not in contact with cold metal / air flow. Per manager cheese in unit 1.5 hrs. Container moved to reach in cooler to rechill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot unit on bar spinach pies (98F - Hot Holding). Per manager items cooked 1 hr ago. Manager moved back to oven to reheat for proper hot holding and increased temperature of holding unit. Corrective Action Taken

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In back prep area first temperature taken @ 9:10am cooked chicken (95-99°F - Cooling) Per manager cooling approximately 30 minutes.Second temperature taken @ 9:40am cooked chicken (88-91F - Cooling). Manager moved chicken to reach in cooler to ensure rapid chill to 70F. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At exterior spigot for mop sink.

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

Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in coolers build up of flour on handles. Repeat Violation