3717-1-07.1(A) / Storage: separation.
Critical CorrectedDuringInsp Observed improper storage of poisonous or toxic materials. Insect poison was stored in the back room.
To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, or single-service or single-use articles by: 1) Separating the poisonous materials by spacing or partitioning; and 2) Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, single-service articles or single-use articles. .
STORE THE INSECTICIDE IN THE OFFICE OR IN A LOCKED, CLOSED CLOSET THAT DOES NOT HAVE FOOD, UTENSILS, OR EQUIPMENT. Correct By: 29-Oct-2014
3717-1-03.2(Y) / Miscellaneous sources of contamination.
Miscellaneous sources of contamination observed. The condensation in the walk in freezer is dripping onto boxes of food.
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X).
REPAIR THE WALK IN FREEZER TO ELIMINATE THE DRIPPING. UNTIL REPAIRED PLACE PAN UNDER THE DRIPPING TO PREVENT IT FROM TOUCHING FOOD BOXES. Correct By: 29-Oct-2014
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Equipment and/or components are not maintained in good working order. The condenser cover/fan cover is broken in the walk in freezer.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code.
REPAIR THE FAN COVER ON THE WALK IN FREEZER CONDENSER. Correct By: 29-Nov-2014
3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage.
CorrectedDuringInsp Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored. A box of cups was stored on the floor in the dry storage area.
Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule.
STORE THE CUPS OFF OF THE FLOOR. Correct By: 29-Oct-2014
3717-1-06.2(I)(2) / Lighting - intensity
The light intensity in a customer self-service area, inside equipment, toilet room, or areas used for hand washing or equipment or utensil storage was less than twenty foot candles. The light bulb was missing in the two door reach in cooler by the grill.
The light intensity shall be at least twenty foot candles (two hundred fifteen lux): at a surface where food is provided for customer self-service such as buffets or salad bars or where fresh produce or packaged foods are sold or offered for human consumption; inside equipment such as reach-in and under-counter refrigerators and at a distance of thirty inches (seventy-five centimeters) above the floor in toilet rooms and in areas used for hand washing, warewashing, equipment storage, or utensil storage.
REPLACE THE LIGHT BULB IN THE TWO DOOR REACH IN COOLER BY THE GRILL.
3717-1-06.4(F) / Drying mops.
Observed mops being dried using an unapproved method. Wet mop was stored in the mop bucket.
After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
HANG UP THE MOP HEAD AFTER USE. Correct By: 05-Nov-2014
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 29-October-2014
| Comments |
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| LEVEL 1 FOOD SAFETY TRAINING – At this facility, PICs on all shifts ARE NOT REQUIRED, but recommended to be certified in Level 1 food Safety. PIC was servesafe certified. EMPLOYEE HEALTH – A written policy was available. PIC was knowledgeable of symptoms employees must not work with (diarrhea, vomiting, sore throat with fever, or jaundice). Employees are aware of symptoms and responsibility to report to PIC. PIC knows to report doctor confirmed foodborne illnesses to the health department. PERSON IN CHARGE (PIC) – The PIC was aware of major food allergens (review of allergens is recommended), requirements for cooking, cooling, holding temperatures, date marking, thawing, time as a public health control, symptoms of illness, and sanitizer strength. FOOD DEFENSE - The food dense checklist (NYSHD’s Food Defense Strategies) will be provided and reviewed. TIME AS A PUBLIC HEALTH CONTROL - Lettuce and cheese is held out of temperature control. A written plan is available and the containers are marked and discarded after 2 hours if not used. The operation will be licensed next year as a level 4 risk level |