NY DELI

Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food (TCS) shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. At the time of inspection, multiple TCS foods were observed not cold held at 41f or below. ( SEE *** in TEMP LOG). As per PIC statement, said food items were being held for more than 2 hours to two days respectively. All food items were voluntarily discarded by food worker.

Cooling Methods.

1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans;

(ii) Separating the food into smaller or thinner portions;

(iii) Using rapid cooling equipment;

(iv) Stirring the food in a container placed in an ice water bath;

(v) Using containers that facilitate heat transfer;

(vi) Adding ice as an ingredient;

(vii) Other effective methods.

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

At the time of inspection , multiple containers of food were observed being cooled in large , thick portions and tightly covered with condensate liquid visible on food covers in walk in cooler in main kitchen. Corrected on Site: Person in charge had food workers separate food items into smaller portions and loosely covered to facilitate adequate cooling.

Food shall be protected from cross contamination by ,separating raw animal foods during storage, preparation, holding, and display from:Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables,Cooked ready-to-eat food,Fruits and vegetables before they are washed; and separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. At the time of inspection, ready to eat foods were observed stored directly under raw poultry in both the walk in cooler and prep top cooler. Corrected on Site: PIC after advisement from inspector rearranged foods by internal cooking temperatures and educational poster was provided.

Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food (TCS) shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. At the time of inspection, multiple TCS foods were observed not cold held at 41f or below. ( SEE *** in TEMP LOG). As per PIC statement, said food items were being held for more than 2 hours. All food items were voluntarily discarded by food worker.

Demonstration of Knowledge. Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention. The person in charge shall demonstrate this knowledge in one of the following ways: Correct Answers to Food Safety Questions. Responding correctly to the inspector's questions as they relate to the specific food operation. At the time of inspection Person In Charge (PIC) was unable to demonstrate knowledge on correct cold holding temperatures for Time/ Temperature Control for Safety Foods (TCS), adequate cooling procedures and proper personal hygiene. Person in charge was advised on the proper cold holding temperatures, storage of food, cooling procedures and personal hygiene.

A handwashing sink shall be maintained so that it is accessible at all times for employee use. At the time of inspection, hand wash sink in the front food prep and service area was observed not functioning and blocked with empty plastic water bottles. Liquid waste was observed draining directly onto floor. Corrected on Site: Licensed plumber was contacted and indirect waste pipe was repaired at the time of inspection.

Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with Individual, disposable towels or a continuous towel system that supplies the user with a clean towel. At the time of inspection, hand wash sink in main kitchen was observed without individual disposable paper towels. Corrected on site: Person in charge purchased paper towels and replenished hand wash sink supplies.