Toast On Lenox ( Midtown )

Observed several food items (brussels sprots, egg wash) uncovered in main kitchen RIC. COS - Manager immediately covered the foods found in RIC’s

Observed several food containers throughout the bar that hold fresh pressed juice fail to show consistency in the date marking. CA: for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1

Observed single use sauce cups stored in seasoning bends. COs: Advised pic single-service and single-use articles may not be reused. Chef discarded the single used items

observed broken floor tile in the main kitchen. CA: Good Repair. All physical facilities shall be maintained in good repair.

Observed several food items uncovered in main kitchen RIC. COS - Manager immediately covered the foods found in RIC’s

Observed several items in WIC with incorrect date mark (collards, seafood gumbo, pooled eggs) Date Marking CA: Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.

Observed employee preparing food without wearing beard guard Hair Restraints CA: PIC had employee immediately use hair restraint

Observed failure to post most current food permit Permit, Displayed CA: Post the permit in a location in the food service establishment that is conspicuous to consumers

Observed failure to post most current food permit Displaying of the Inspection Report CA: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Observed bowl inside condiment container Between-Use Storage CA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

Observed employee towel drying dishes Air-Drying Required CA: Shall be air-dried or used after adequate draining before contact with food; and may not be towel dried.

Observed serving plates on top shelf uncovered or unwrapped Preset tableware wrapped/covered; CA: PIC immediately had all top dishes wrapped to protect from debris

Observed single use items stored directly on floor in dry storage area Single-Service/Single-Use items stored 6" off floor in clean, dry location CA: Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.

Observed employee drink from water bottle while in preparing food Designated Areas for Employee Activity, located to prevent contamination of food CA: Employee moved to designated area.

During routine inspection observed employee rinse knife and store in clean state without properly washing, rinse and sanitize. Before Use After Cleaning. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning.

During routine inspection observed incorrect labels stored on collard greens and raw chicken. Marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discard. Advised manager to ensure employees are writing the correct date of food preparation.

During routine inspection facility failed to provide correct test strips to ensure correct sanitizer concentration. Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Advised manager to contact provider to receive test strips and store an additional container.