Battery Park Restaurant & Lounge
FAILWednesday, November 30, 2011 at 4:46 PM
Violations Cited
03-3-501.16(A)
Cold Holding
Sliced cheese holding at 50F in upper portion of refridge in kitchen.(Product piled high in pans and lids left open.shredded cheese blend also high at 46F.).
Why This Matters
THE DANGER ZONE KILLS: Between 41°F-135°F bacteria double every 20 minutes. At 70°F, 10 bacteria become 10,000 in 2 hours, 10 million in 4 hours. Staphylococcus aureus produces heat-stable toxins that cooking cannot destroy. Clostridium perfringens causes 1 million illnesses yearly from temperature abuse. Listeria grows even under refrigeration, killing 20% of victims including pregnant women and newborns.
Code Requirements
ALL TCS foods MUST be held at 41°F or below at ALL times. This includes: All meat, poultry, seafood; Dairy products; Cut melons, tomatoes, leafy greens; Cooked rice, pasta, potatoes; Tofu, soy products; Sprouts; Garlic in oil. Check temperatures every 2 hours (4 hours maximum). If above 41°F for less than 2 hours, rapidly cool. If above 41°F for 2-4 hours, use immediately. If above 41°F for over 4 hours, DISCARD.
Corrective Actions
IMMEDIATE: Check ALL refrigerated foods NOW; Discard any food above 41°F for >4 hours; Rapidly cool foods 41-70°F if <4 hours; Repair/adjust all refrigeration immediately; Reduce inventory to prevent overstocking; Install thermometers in warmest part of all coolers; Implement 2-hour temperature checks; Create power outage procedure
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
Raw chicken stored over ground beef in Walk-in.Raw sheeled eggs stored over salad dressings in Walk-in.Properly store raw animal foods below any RTE foods/drink to avoid cross contamination as well as properly storing according to cooking temperatures(ie.Chicken below beef etc.)Question wheteher or not there adequate facilities for proper food storage.Please determine.
Why This Matters
Cross-contamination can spread dangerous pathogens throughout the facility
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
12-2-301.12-.15
Adequate Handwashing/Where/When/How
Staff observed scratching face fixing hair or rubbing nose without any handwashing.Please provide.Proper and frequent handwashing is a proper intervention in the fight against illness.
Why This Matters
Inadequate handwashing is a leading cause of foodborne illness transmission
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
12-2-401.11-.12
Good Hygienic Practices
Waitstaff observed drinking from open beverage contianers behind bar/in service area.Provide proper covered containers for staff beverage.Waitstaff observed rubbing noses fixing hair or scratching face without any handwashing at all.Provide proper and frequent handwashing when required.Train staff accordingly.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
05-4-302.12
Food Thermometers Provided
No metal stem thermometer available to monitor food temperatures.Provide.A metal stem thermometer is integral device needed to monitor food temperatures.Provide daily.
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.
08-3-305-307.11
Food Protection
Food and equipment stored outside(Area not in use).Please ensure proper food protection and everything(food etc.) shall be brought inside nightly.
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.
17-4-302.14
Test Kit Provided
Use of chlorine sanitizer at bar glasswasher.(No chlorine test kit and staff unsure that unit used chlorine sanitizer.Staff tried to test chlorine sanitizer with a quat test kit).Please ensure all staff and especially the PIC is knowledgeable about sanitation criteria used within the establishment.Provide proper test kit.Insufficient instructions for use for sanitizer in kitchen.Provide proper instructions that detail manufacturers use.
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.