NEW YORK STYLE CHICKEN AND PIZZA
FAILWednesday, August 19, 2015 at 5:59 PM
Violations Cited
03-3-403.11
Reheating
They are reheating the mashed potatoes by placing them in the hotholding cabinet and then microwaving if necessary. This is not an approved method to reheat food; food needs to be held hot or cold and reheated quickly. Develop a new method to reheat food properly. (manager discarded mashed potatoes and will begin microwaving potatoes to order)
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.
22-4-601/602.11
Food Contact Surfaces Clean
The slicer and mixer are soiled with buildup. Clean to remove.
Why This Matters
BIOFILM FORMATION: Visible soil indicates biofilms - communities of bacteria protected by slime layers that resist sanitizers. Biofilms on slicers have caused Listeria outbreaks killing 30% of victims. Meat slicer contamination sickened 300 across 6 states. Grease harbors Listeria which grows at refrigeration temperatures.
Code Requirements
Food contact surfaces must be: Visibly clean with no food debris; Free of grease accumulation; Smooth and cleanable; Cleaned and sanitized after each use; Cleaned every 4 hours if in continuous use; Equipment must be disassembled for cleaning when necessary.
Corrective Actions
Clean and sanitize ALL equipment immediately; Disassemble equipment for thorough cleaning; Establish cleaning schedule with assigned responsibilities; Use cleaning checklist; Train on proper disassembly; Increase cleaning frequency
14-4-202.11
Food Contact Surfaces Design
There are broken spoons and utensils that are repaired with tape. Replace utensils as needed.
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.
36-6-201.11
Floors Designed Constructed Installed
The floors throughout are soiled. Clean to remove with special attention to the edges the floor in the walk-in and under equipment.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, non-porous surfaces; Properly sloped to drains; No gaps or cracks; Maintained clean
37-6-501.11-.12
Improper Maintenance of Walls/Ceilings
The walls throughout the establishment are soiled with food encrustments. Clean to remove. (Pass) The door to the walk-in cooler is soiled. Clean to remove grease buildup. (Pass) The ceilings are dusty in the kitchen and there are soiled rags hanging from the vent. Clean and remove. (Pass) The hood vent sticker says there are deficiencies. Provide a clear sticker.
Why This Matters
OVERHEAD CONTAMINATION: Peeling paint and debris fall into food. Condensation on ceilings drips bacteria onto prep surfaces. Studies found ceiling tiles harbor Bacillus cereus spores. Restaurant ceiling collapse contaminated food service for 200 guests.
Code Requirements
Walls/ceilings must be: Smooth and washable in food areas; Light-colored for easy soil detection; Free of holes, cracks, peeling paint; Sealed at all joints and attachments; Clean and free of grease, dust, cobwebs; Non-absorbent in areas subject to moisture.
Corrective Actions
Repair all holes within 14 days; Repaint with washable paint; Replace damaged ceiling tiles; Seal all penetrations; Clean walls and ceilings monthly; Fix any leaks immediately; Install FRP panels in splash zones