BROOKLYNS BACKYARD

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pans of rice in reach-in cooler across from dish machine dated 8/27. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cheese (48F - Cold Holding); ham (48F - Cold Holding); cheese (47F - Cold Holding); shrimp (51F - Cold Holding); cheese (51F - Cold Holding) Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler across from pizza oven: cheese (46F - Cold Holding); ham (48F - Cold Holding); chicken (47F - Cold Holding); cheese (52F - Cold Holding); sausage (49F - Cold Holding). Manager stated items placed in cooler 3 hours and 30 minutes prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. Items in cook line drawers: cheese 48F - Cold Holding); ham (48F - Cold Holding); cheese (47F - Cold Holding); shrimp (51F - Cold Holding); cheese (51F - Cold Holding). Manager stated items stored in cooler overnight. Warning

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. Pizza on top of pizza oven stored with no time mark. Employee stated pizza was prepared one hour prior to. Employee added time mark to pizza. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on kitchen reach-in coolers.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach-in cooler across from cook line grill. Manager discarded drink during inspection. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Gasket for reach-in cooler across from cook line grill.

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor across from cook line grill. Manager placed bucket on shelf. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Item in reach-in cooler across from pizza oven: chicken (61F - Cooling). Employee stated item prepared the previous day. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Item in reach-in cooler across from pizza oven: chicken (61F - Cooling). Employee stated item prepared the previous day. Repeat Violation Admin Complaint

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen and began handling hamburgers without washing hands. Owner had employee wash hands and change gloves. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee placed raw hamburgers on grill and proceeded to handle ready to eat bun without washing hands. Owner had employee wash hands and change gloves. Employee placed bun on grill to recook. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over fries in reach-in cooler across from fryers. Owner moved chicken to shelf above chicken. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in reach-in cooler across from pizza oven: pizza sauce (45F,47F - Cold Holding). Owner stated item placed in cooler three hours prior to temperature being taken. Owner moved items to reach-in freezer to reduce temperature to 41F. Item in ice bath on cook line: rice (51F - Cold Holding). Employee stated item placed in ice bath three hours prior to temperature being taken. Employee added ice to ice bath to reduce temperature to 41F. Item in reach-in cooler across from ice machine: mozzarella cheese (45F,46F,47F - Cold Holding). Owner stated items were at proper temperature at 11:30 am opening. Owner moved items to reach-in freezer to reduce temperature to 41F. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Both sides of splitter in mop sink. Repeat Violation Admin Complaint

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient temperature for reach-in cooler across from dish machine reading 40F, ambient temperature 46F.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in coolers across from grill and pizza oven. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Souffle cup used to scoop mushrooms in reach-in cooler across from grill. Employee discarded cup. Corrected On-Site Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets stored next to ice machine. Owner turned buckets over. Corrected On-Site

Basic - Dead roaches on premises. One dead roach on floor next to back door. Owner had employee discard dead roach. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on the reach-in counter across from the pizza oven. Employee moved drink to area where drinks are stored. 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. Employee keys on reach-in cooler across from pizza oven. Employee removed keys. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer next to mop sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wall behind grill greasy. Area behind soda nozzles in wait station. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach-in cooler with glass doors located across from walk-in cooler. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. To go pans stored in dry storage area. Owner turned containers over. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries stored over feta cheese in reach-in cooler across from walk-in cooler. Owner placed strawberries on bottom shelf. Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in make table: pasta 49F, stop sale issued. In reach in drawer units: fish 50F. Ham 50F. Cheese 52-56F. Cream cheese 53F. Beef 50F. Pasta 51F. Shrimp 50-51F. Pork 48F. Ricotta 50F. On counter on cookline: buttermilk 60F. Stop sale issued on fish and pasta. All other products were iced down. Repeat Violation Admin Complaint - From follow-up inspection 2022-07-27: In drawer unit on cookline: Cream cheese 51F. Ham 51F. Ricotta 50F. Cheddar 50F. Swiss 51F. Beef 50-51F. Pasta 51F. All items placed in unit 3.75 hours ago. All items Placed in freezer to rapidly chill. Admin Complaint

High Priority - Displayed food/drinks not properly protected from contamination. Several pitchers with drinks on barrel in dining area not covered. Moved during this inspection. Repeat Violation

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched drink, trash and apron and continued to work on line without washing hands. Male employee put on new gloves without first washing hands after touching trash. Male employee touched apron and continued to work without washing hands. Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Stop sale issued for expired date marks: scampi and spaghetti 6/29, gravy 7/14. Stop sale issued on pizza with soiled apron on top. Stop sale issued for pasta 49F in make table. Stop sale issued for fish 50F in drawer unit, not removed from ROP packaging. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in make table: pasta 49F, stop sale issued. In reach in drawer units: fish 50F. Ham 50F. Cheese 52-56F. Cream cheese 53F. Beef 50F. Pasta 51F. Shrimp 50-51F. Pork 48F. Ricotta 50F. On counter on cookline: buttermilk 60F. Stop sale issued on fish and pasta. All other products were iced down. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fries 95-105F placed under heat lamp to reheat. Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added no device on hose connection side.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in make tables on cookline. Interior of ice bin at server station has build up. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Sink near cookline blocked by trash can. Moved. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Two sinks in kitchen. Also, no hand wash sign at sink on cookline. Filled towels and replaced sign. 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. Manager stated time is used for pizza.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach in cooler near dish machine: pork and pasta cooked yesterday Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink near back door has water at 84F. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. In several bulk containers. Repeat Violation

Basic - Building components, attachments or fixtures in poor repair. Several ceiling tiles missing. Floor is not smooth and cleanable and has a large amount of standing water. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans on top shelves near dry storage area. Repeat Violation

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Drawer unit under cooking equipment has an ambient temperature of 51F

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi in sealed packages in drawer unit at 50F. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelf over single service items in server station. Repeat Violation

Basic - Employee eating while preparing food. Male employee eating while playing food on the cookline.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Soiled apron on top of pizza on cookline. Perfumes on shelf over sugar in server station. Bag hanging on dry storage shelf. Cigarettes and phone on top of deli paper on cookline. Some moved during this inspection. Corrective Action Taken Repeat Violation

Basic - In-use utensil stored in sanitizer between uses. On cookline, knife and tongs in sanitizer bucket. Discussed proper handling with operator.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In drawer unit on cookline.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach in coolers on cookline. Gaskets of reach in coolers on cookline. Around doors of reach in drawer unit. Repeat Violation

Basic - Old food stuck to clean dishware/utensils. Food particles on clean pans. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Salad cooler in kitchen.

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. One on cookline. Repeat Violation

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Tape measure and razor knife on shelf over make table.

Basic - Unclean building components, attachments or fixtures. Walls and floor heavily soiled.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes and citrus on shelf over kegs and pickles. Also, pickles stored on walk in cooler floor. Repeat Violation