Streets Of New York

Inspector's notes

Observed overfilled cambro containers of sliced tomatoes, chopped tomatoes, lettuce, and sliced cheese in the leftmost prep table on the cookline at 51°F, 47°F, 45°F, and 45°F, respectively. 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. Per PIC, foods had been in the prep table for a half hour at most and would usually be emptied within an hour and a half. Worked with PIC to come up with a time-as-a-control plan and documentation to keep foods out above 41°F for less than 4 hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed AVB (atmospheric vacuum breaker) cap on the mop sink was missing and the sink leaked when active. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed wall between the dishwashing area and dry storage had multiple holes, multiple locations where the wall was unstable, and multiple locations where the outer coating was separating from the wall underneath.

Inspector's notes

Observed handwashing sink in the kitchen with ice cubes in it from dumping. Handwashing sinks must be maintained so accessible at all times and not used for other purposes than handwashing. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw shelled eggs stored above RTE cheese pizza that was cooling in the walk in cooler. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hand wash sink by cook line with inoperable hot water handle. Hand wash sink has hot water supply but flow cannot be regulated using the hot water handle. Discussed repair or replace facuet to have adequate hot water supply for washing hands.

Inspector's notes

Observed employee personal food and drinks stored in the walk in over ready to eat foods used for service. Discussed the use of designated area for employee personal items seperate from food storage, food equipment, and food prep areas to prevent contamination. The person in charge moved all employee food itmes to designated area at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed inoperable self closing mechanism on the back door of the establishment and inoperable air curtain above the door. Obeserved door remains ajar leaving substantial gap along the doorway. Discussed outer openings of a food establishment shall be protected against the entry of insects and rodents b filling or closing holes and other gaps along floors, walls, and ceilings, closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed walk-in door not properly seated within the door frame allowing cold air to vent from inside the walk-in through seperation gaps along the side and bottom of the door. Discussed equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed unsealed wall along the floor wall junction in the dishwashing area next to the mop sink. Discussed repairing and maintaining missing FRP, tile, or other waterproof surface material in high moisture areas (behind prep sinks, warewashing sinks, mop sinks, etc).

Inspector's notes

Observed cut tomatoes, cooked pasta, roast beef deli meat, turkey deli meat, pasta salad, cut leafy greens, Italian sausage, Swiss and mozzarella cheese, cooked chicken wings, and raw ground sausage cold holding at temperatures ranging from 47-60 degrees F in walk in refrigerator. Per PIC the refrigerator just got off defrost (starting 2 hours prior) and showed temperature logs of the walk in. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection or uncovered in walk in that was now blowing 38 degrees F to rapidly cool.

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Observed buttermilk ranch dressing at 56 degree F in ice bucket at server station. Per PIC it had just been filled not long before inspection. Also observed mozzarella cheese in to go container in prep table unit at 47 degree F. Per PIC mozzarella had been prepped an hour ago. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. Mozzarella and buttermilk ranch were moved to walk in to cool to 41 degree F or below. Provided PIC with time as control guidance document and time logs via email. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Observed cut tomatoes at 45-47 degrees F, cooked chicken at 46 degrees F, spinach dip at 49 degrees F, and sliced deli meat (roast beef) at 48 degree F, temped with thermocouple in the walk in refrigerator. Per PIC all items were in cooler 24 hours or more and discarded all food items. Discussed with PIC importance of keeping TCS foods at 41 degree F or less. After discussion with the person in charge, it was determined that the root cause of the violation was training staff which resulted in the violation. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Quat sanitizer in use in 3 compartment sink measured at 0 ppm. Employee replaced empty bucket of quat sanitizer with full bucket of quat sanitizer to achieve appropriate level of 200ppm. Discussed importance of checking sanitizer for appropriate level of 200 ppm for appropriate sanitization and prevent foodborne illness. Correct By: Corrected At Time Of Inspection