Streets of New York, Inc

Inspector's notes

The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Via email, provided weblink to assist in obtaining food manager certification. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

***SECOND Consecutive Violation*** On cook line, observed several employees touching clothing, cell phone, face, then donning gloves to work with food equipment and food, without a proper handwash. Instructed all employee to remove gloves, wash hands, and don new gloves to continue with tasks. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper handwashing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

At drink/ expo station, in hot holding unit, red sauce for bread with internal temperatures of 105*F-120*F. Per employee, sauce was heated within normal time parameters. Employee reheated red sauce to 165*F. Before placing red sauce back into hot holding unit, water was added to unit to aide in hot holding temperatures. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, cooked garlic with internal temperature of 78*F. Per employee, garlic was placed out for service about 4 hours. Employee discarded cooked garlic. See embargo form. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

***SECOND Consecutive Violation*** In walk in cooler, cooked red sauce/ 80*F prepared <2 hours and cooling in covered containers >10 inches deep. Employee moved containers of cooked red sauce to prep sink in ice bath to continue the cooling process. TCS foods are to be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.

Inspector's notes

At in use warewashing machine, employee handling dirty dishware then handling clean dishware with same gloved hands. Instructed employee to rewash dishware and wash hands in between dirty and clean dishes. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, cooked red sauce/ 86*F prepared <2 hours and cooling in container >10 inches deep. Employee moved container of cooked red sauce to prep sink in ice bath to continue the cooling process. TCS foods are to be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.