Streets Of New York

Inspector's notes

Observed organic matter in the ice chute for the ice machine. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. PIC stated that they do burn the ice to clean the machine just never instructed about the ice chute being cleaned. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed on top interior of ice machine pink, organic matter. Discussed with PIC cleaning ice machine at a frequency necessary to preclude accumulation of soil, debris or organic matter. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed in prep table reach-in cold-holding unit a container of minestrone dated as prepared on 05/15, to discard on 05/21. Additionally observed in unit a container of cooked chicken wings dated as prepared on 05/21, to be discarded on 05/27. Date at time of inspection was 05/28. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Discussed ensuring datemarks are regularly checked and items are sold or discarded by the discard date. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed by the dishwashing machine drain pipes sitting in the sewage drain. Discussed with PIC that all drain pipes should be at least 1 inch above the sewage drain as to prevent contamination if sewage were to overflow. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed in the left-most reach-in cooler unit of the prep table a tray of bagged, cooked chicken reading 45-50°F. According to PIC, the chicken had been in the cooler for more than four hours and had not been taken out for preparation. Additionally observed in the prep table in the middle of the kitchen a container of sliced, raw tomatoes filled past the fill line of the container; the tomatoes under the fill line were under 41°F, but the tomatoes above the fill line read 50-55°F. Per PIC, the tomatoes had been in the prep table for more than four hours. All TCS foods improperly cold held were discarded by PIC at time of inspection. Discussed with PIC not filling cold holding containers above the fill line, as it prevents the items from staying at 41°F or below as to prevent the growth of pathogenic bacteria. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a wet wiping cloth sitting outside of sanitizer on the back prep table. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.