LITTLE BROOKLYN

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee put on hair restraint, and resumed work without washing hands.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed raw fish thawing out under running water in a "t shirt" non food grade bag.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef in kitchen stand up, reach in cooler. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken mixture in reach in cooler without date marking on it. Observed operator date marking. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee without hair restraint. Observed employee putting on hair net. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in stand up reach in cooler in kitchen.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board in kitchen with food stains on it.

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink in kitchen being used as a dump sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed meatball mixture in reach in cooler without a date marking.

Basic - Cutting board has cut marks and is no longer cleanable. Observed grooves in cutting boards with food in kitchen.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed containers stacked wet nesting on drying shelf

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed on drying rack utensils stored handles down, food contact surface up.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed food build up on back side of reach in - stand up cooler in kitchen

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed measuring pitchers stored open end up. Observed Operator turning to open end down.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed multiple items on drying shelf wet nesting.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw packaged fish stored over dumplings in freezer in a clear bag

Basic - Employee with no hair restraint while engaging in food preparation. Observed male operator with out hair restraint on. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Observed to go containers in kitchen on speed rack not inverted. Observed employee correct containers and invert them

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop in mop bucket not hung up to dry properly

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed several items in reach in cooler without date marks. Open container of milk, Macaroni salad, Cole slaw, Borsch soup, etc.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed Raid flying insect spray on shelf with can goods. Operator corrected immediately. Corrected On-Site

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. Observed no policy in place for proper clean up procedures. E mailed operator proper procedures. Corrective Action Taken

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. Observed no policy in place for employee reporting. E mailed operator proper procedures. Corrective Action Taken

Basic - Employee with no hair restraint while engaging in food preparation. Observed Operator with out a hair restraint during time of inspection.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging on oven door during time of inspection.

Basic - Working containers of food removed from original container not identified by common name. Observed rice in a pickle bucket with out label during time of inspection.

Intermediate - Handwash sink used for purposes other than handwashing. Observed whisk and strainer in hand sink.

Basic - Employee drinking in a food preparation or other restricted area. Observed two opened water bottles in food prep area.

Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Educated manager on proper policy. She disposed of sponge. Corrected On-Site

Basic - Food stored on floor. Observed fryer oil on floor in kitchen. Iced tea and water bottles stored on floor. Repeat Violation

High Priority - Displayed food not properly protected from contamination. Observed baked fish not protected while on display. Observed operator move items under sneeze-guard. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed pans with clean utensils stored at dirty dish area of 3 compartment sink.

Basic - Food not stored at least 6 inches off of the floor. Observed potatoes,cabbage and can goods on shelves less then 6 inches of floor in hall next to kitchen.

Basic - Food stored on floor. Observed large jugs of oil stored on floor by oven.

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

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed cooking,service and silverware utensils stored in containers at front service line and kitchen with food contact surface facing up. Observed operator remove and invert utensils. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots and pan no inverted on storage rack next to three compartment sink. Repeat violation from 2Feb2021. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on prep table. Operator removed and stored properly. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting of kitchen equipment on storage rack next to three compartment sink.