Streets Of New York

Inspector's notes

Observed cooked chicken wings in the hot holding unit ranging from 115*F to 120*F using probe thermometer, verified by person in charge (PIC). PIC stated the chicken wings were placed in the unit approximately 15 minutes prior to inspection and reheated the chicken wings to 165*F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked chicken wings and cooked cheese bread measured 111-128’F in hot-holding warmer unit. Ambient temperature of warmer measured 122.6’F. PIC stated food items were prepped less than 2 hours prior. All food items in question were reheated to 165’F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure. 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/4573/AMC-Toolbox---Handwashing. ------ Observed an employee wash their hands for 5 seconds before rinsing off. Discussed that hand washing should including wetting hands, applying soap, vigorous scrubbing for 10-15 seconds before rinsing off and turning the handle off with a paper towel. Discussed the whole process should take approximately 20 seconds. The employee re-washed at the hand sink before returning to work. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. ------ Observed cooked chicken wings holding 116-128*F in the bottom of the warmer. PIC stated the wings had been reheated from pre-cooked 1 hour prior. No thermometer was present to use to verify reheat temperature. Except during preparation, cooking, cooling, or when time is used as a control hot held TCS foods are to be maintained at 135*F or above. PIC had the wings run through the pizza oven to reheat to 165*F at the time of inspection. Advised PIC to utilize time as a control or turn warmer higher to ensure TCS foods are held at or above 135*F. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices ------ Establishment does not have a probe thermometer to monitor food temperatures. Discussed the importance of utilizing thermometers to verify food temperatures and to ensure equipment is properly functioning. The manager was able to find the thermometer that was being stored at another permit. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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. ------- Establishment is using quat sanitizer but does not have chemical test strips to measure concentration. Discussed the importance of using a chemical test strip to ensure quat is maintained at the proper concentration per manufactures recommendations (150-400ppm). PIC obtained test strips at the time of inspection. Correct By: Corrected At Time Of Inspection