ARCHIE'S NEW YORK DELI
PASSWednesday, October 5, 2016 at 4:54 PM
Violations Cited
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
Cooked egg salad with an elevated temperature of 60F. PIC stated that the egg salad had been cooked and prepared from earlier in the day. Discontinue and ensure proper cooling methods are in place before being put out for service.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
06-3-501.13
PHF's Properly Thawed
Raw frozen chicken observed being left out at room temperature to defrost. Discontinue and ensure proper cooling methods area in place.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
23-4-602.13
Non-Food Contact Surfaces Clean
Excess moisture on the lower shelf of the 2 door deli style cooler. Clean to remove and make any necessary repairs. Storage shelves in the back room visibly soiled. Clean to remove.
Why This Matters
INDIRECT CONTAMINATION: Dirty surfaces attract pests, harbor bacteria, and contaminate via contact or air movement. Dust from dirty shelves contains allergens affecting 32 million Americans. Grease accumulation creates slip hazards causing 25% of restaurant injuries.
Code Requirements
Non-food contact surfaces must be cleaned at frequency to prevent: Soil accumulation; Pest attraction; Contamination of food/food contact surfaces. Includes: Equipment exteriors; Shelving; Walls and ceilings; Light fixtures; Ventilation systems.
Corrective Actions
Deep clean all non-food contact surfaces; Create cleaning schedule with daily, weekly, monthly tasks; Assign cleaning zones to staff; Use degreaser for grease accumulation; Clean from top to bottom; Maintain cleaning log
29-5-201/02.11
Installed and Maintained
Pipe unde the hand sink in the main kitchen area disconnected. Address and make any necessary repairs. Hand sink at the main service area is to be used until all repairs have been made. Pipe under the hand sink in the main service area is leaking. Repair.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
38-6-202.11
Fixture's not properly shielded
Lights in the back storage room not shielded. Provide.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.