NEW YORK DELI 101

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on dry goods shelving Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. 2 door cooler in kitchen by dry goods is soiled on bottom shelf 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.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Tape used to repair nonfood-contact surface. Tape on probe thermometer to hold battery in place

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken and rice in walk-in-cooler for 2 days, no date markings

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

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

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in-cooler shelves has rust

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Single-service articles improperly stored. To go paper goods stored on floor

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

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 - Handwash sink not accessible for employee use at all times. Hand sink front counter by glass cooler blocked by styrofoam containers Corrected On-Site

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 - employee signed and dated Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed.

Basic - Unnecessary items/unused equipment on the premises. 2 pieces of equipment in kitchen not in use

Basic - Walk-in cooler shelves with rust that has pitted the surface.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 4/1/23

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 - 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. Pico in reach in cooler - per operator made Friday, not dated

Basic - Floor tiles missing and/or in disrepair by reach in cooler in kitchen

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.Operator cracked eggs and washed gloves instead of removing gloves to washed hands. Ask operator to proper,y washed hands. Corrective Action Taken

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.Operator cracked eggs and washed gloves with out removing them. Ask operator to removed gloves and wash hands. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored.Box of bleach stored over soda boxes in dish area.

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.

Intermediate - Certified food manager unable to answer basic questions about allergens.

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.Bulk deli meats kept on walk in cooler .

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.Cakes kept on small reach in cooler at front counter .

Basic - No Heimlich maneuver/choking sign posted.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked potatoes 93°, operator reheated potatoes. Reheated temperature 165° Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Chlorine wipes stored next to ready to eat foods Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

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. All Bulk deli meats opened 3 days prior . Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute at drink station

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked sliced chicken Pico Corrected On-Site