79th Street Barbecue

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

COOKED PORK RIB TIPS FOUND AT IMPROPER TEMPERATURES RANGING FROM 120.1F-133.5F. INSTRUCTED TO RE-HEAT ALL PRE-COOKED FOODS TO AN INTERNAL TEMPERATURE OF 165F AND HOLD PRODUCT AT 140.OF OR ABOVE UNTIL SOLD. ALL PRODUCT FOUND AT IMPROPER TEMPERATURES V...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

ALL COOKED FOODS STORED IN COOLERS MUST BE LABELED.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN THE FOLLOWING: ALL STORAGE SHELVES AND RACKS, INTERIORS OF ALL UNUSED EQUIPMENT STORED ON PREMISES, SIDES AND INTERIORS OF ALL COOKING EQUIPMENT, FILTERS AND HOODS ABOVE COOKING EQUIPMENT AND BBQ PIT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

DETAIL CLEAN ALL FLOORS THROUGHOUT ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT. REPAIR FLOOR IN FRONT SECTION BY DOOR TO WALK-IN COOLER PRESENTLY BEING USED FOR STORAGE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

CLEAN AND/OR PAINT WALLS AND CEILINGS(PAINT OR REPLACE CEILING TILES) THROUGHOUT.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

CLEAN AND/OR REPLACE ALL UNCLEAN LIGHT SHIELDS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

REPAIR LEAKY FAUCET AT 3 COMP. SINK. INSTALL MECHANICAL VENTILATION IN BBQ PIT.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

PROVIDE THERMOMETERS FOR HOT HOLDING & COLD HOLDING EQUIPMENT AS WELL AS LONG STEM METAL THERMOMETERS FOR TAKING AND RECORDING PRODUCT TEMPERATURE.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

ELIMINATE CLUTTER IN REAR BY EXIT DOOR AND IN DRY GOODS STORAGE ROOM.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

FOUND COOKED RIBS IN THE WALK-IN COOLER AT 55.1F & 109.1F, AND IN HOT HOLDING BOX AT 120.4F-127.3F-ALL PRODUCT FOUND AT IMPROPER TEMPERATURE VOLUNTARILY DENATURED AND DISCARDED. INSTRUCTED TO COOL COOKED FOODS IN SHALLOW PANS AND TO LABEL SAME WITH T...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

ALL COOKED FOODS STORED IN COOLERS MUST BE LABELED.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN THE FOLLOWING: ALL STORAGE SHELVES AND RACKS, INTERIORS OF ALL UNUSED EQUIPMENT STORED ON PREMISES, SIDES AND INTERIORS OF ALL COOKING EQUIPMENT, FILTERS AND HOODS ABOVE COOKING EQUIPMENT AND BBQ PIT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

DETAIL CLEAN ALL FLOORS THROUGHOUT ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT. REPAIR FLOOR IN FRONT SECTION BY DOOR TO WALK-IN COOLER PRESENTLY BEING USED FOR STORAGE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

CLEAN AND/OR PAINT WALLS AND CEILINGS(PAINT OR REPLACE CEILING TILES) THROUGHOUT.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

CLEAN AND/OR REPLACE ALL UNCLEAN LIGHT SHIELDS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

REPAIR LEAKY FAUCET AT 3 COMP. SINK. INSTALL MECHANICAL VENTILATION IN BBQ PIT.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

PROVIDE THERMOMETERS FOR HOT HOLDING & COLD HOLDING EQUIPMENT AS WELL AS LONG STEM METAL THERMOMETERS FOR TAKING AND RECORDING PRODUCT TEMPERATURE.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

ELIMINATE CLUTTER IN REAR BY EXIT DOOR AND IN DRY GOODS STORAGE ROOM.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN THE INTERIOR CABINETS OF DEEP FRYERS, AND FILTERS & HOOD ABOVE COOKING EQUIPMENT

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

DETAIL CLEAN ALL FLOORS THROUGHOUT ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

CLEAN AND/OR PAINT ALL WALLS THROUGHOUT THAT ARE NO LONGER EASILY CLEANABLE. CLEAN ALL WINDOW SILLS IN DINING AREA.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

CLEAN AND/OR REPLACE ALL UNCLEAN LIGHT SHIELDS. REPLACE MISSING LIGHT IN WALK-IN STORAGE COOLER IN REAR.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

REPAIR LEAKY FAUCET AT 3 COMP. SINK.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

ELIMIMNATE CLUTTER IN WALK-IN STORAGE COOLER IN REAR.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

FOUND APPROXIMATELY 100LB OF COOKED RIB TIPS AT IMPROPER TEMPERATURES OF 81.1-125.1 DEGREES AT ROOM TEMPERATURE AND IN HOT HOLDING BOX -ALL PRODUCT FOUND AT IMPROPER TEMPERATURE VOLUNTARILY DISCARDED(250.00)-CITATION ISSUED-CRITICAL 7-38-005(A)

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. THE FOLLOWING PREVIOUS MINOR VIOLATIONS NOT CORRECTED: -32-: All food and non-food conta...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

SEE VIOLATION #29

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN THE INTERIOR CABINETS OF DEEP FRYERS, AND FILTERS & HOOD ABOVE COOKING EQUIPMENT

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

DETAIL CLEAN ALL FLOORS THROUGHOUT ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

SEE VIOLATION#29

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

CLEAN AND/OR PAINT ALL WALLS THROUGHOUT THAT ARE NO LONGER EASILY CLEANABLE. CLEAN ALL WINDOW SILLS IN DINING AREA.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

CLEAN AND/OR REPLACE ALL UNCLEAN LIGHT SHIELDS. REPLACE MISSING LIGHT IN WALK-IN STORAGE COOLER IN REAR.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

REPAIR LEAKY FAUCET AT 3 COMP. SINK.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

ELIMIMNATE CLUTTER IN WALK-IN STORAGE COOLER IN REAR.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. IMPROPER TEMPERATURE OF REACH-IN COOLERS 50.1F AND 55.4F. INSTRUCTED MANAGER TO REPAIR COOLERS MUST MAINTAIN...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

All cold food shall be stored at a temperature of 40F or less. IMPROPER TEMPERATURE OF MACARONI SALAD 49.8F, RAW CHICKEN WINGS 53.8F, POTATO SALAD 53.5F CRITICAL VIOLATION 7-38-005A CITATION ISSUED H63943

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

All food not stored in the original container shall be stored in properly labeled containers. LABEL ALL PACKAGED CAKES, PIES, SALADS, ETC

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPAIR GASKET ON REAR REACH-IN COOLER.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. GROUT LOOSE FLOOR TILES IN PREP AREA. ELEVATE ALL STOCK 6" OFF FLOOR.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. RPLACE STAINED CEILING TILES IN ALL AREAS.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. REPLACE MISSING LIGHT SHIELDS IN PREP AND STORAGE AREAS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE METAL STEM THERMOMETERS FOR INTERNAL HOT AND CO...

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

REMOVE STANDING WATER IN MOP PAIL AND STORE MOP HEAD UPRIGHT TO PREVENT PEST BREEDING.