New York Deli
FAILThursday, October 16, 2008 at 1:38 PM
Violations Cited
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
at time of inspection -in 2 door refridge-raw food stored over ready to eat food ( sausage over tomatoes )PROVIDE PROPER STORAGE OF RAW FOODS--
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.
31-5-204/05.11
Location Accessible
at time of inspection-hand sink is blocked from use by small scale-DO NOT BLOCK HAND SINK--
Why This Matters
FORCED NON-COMPLIANCE: Blocked sinks force employees to skip handwashing. Studies show 89% compliance when sinks accessible vs 35% when blocked. Each skipped handwash potentially contaminates multiple food items. Inaccessible sinks contributed to Hepatitis A outbreak affecting 660 people.
Code Requirements
Handwashing sinks must be: Accessible at ALL times; Used ONLY for handwashing; Located within 25 feet of food prep; Clear of all equipment and supplies; Never used for food prep, dishwashing, or chemical disposal; Minimum one sink per 5 workers during peak times.
Corrective Actions
Clear ALL handwashing sinks immediately; Post 'Handwashing Only' signs; Relocate any blocking equipment; Provide alternative sinks for other uses; Train staff on sink designation; Monitor hourly for compliance
21-3-304.14
Wiping Cloths Clean Sanitize
store wiping clothes in a sanitizing solution when not in use & once used-set up 1. bucket marked RAW for wipes used on RAW FOOD contact surfaces & 1.bucket for wipes used on READY TO EAT food contact surfaces--change solution at least every 4hrs once used--this will help kill "germs" on clothes & will help prevent spreading "germs"with contaminated clothes-----
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
23-4-602.13
Non-Food Contact Surfaces Clean
CLEAN THE DOOR GASKETS OF LOW REACH-IN REFRIDGES-spread the gaskets & remove built up crumbs-
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
42-6-501.113/.114
Premises Maintained
at time of inspection dust pan & broam being stored on sheet pans--DO NOT STORE CLEANING EQUIPTMENT ON FOOD EQUIPTMENT--
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.