Cindi's Ny Deli & Restaurant

*20 Grease Trap Tickets

Service grease trap every 90 days.

*32 Maintain in Good Repair

Replace torn gaskets on WIC / WIF & RIC units where needed. Repair or remove broken RIC under grill. All equipment shall be operational & functioning for its intent & purpose.

*37 Storing the food at least 15 cm (6 inches) above the floor

Observed boxes of product stored on the floor inside WIF.

*10 Clean Sight and Touch

Can opener observed rusty & product debris accumulation.

*31 No soap at handsink

Provide soap for hand sink in front of dish pit area.

*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

Provide test strips for sink / surface sanitizer.

*01 Cooling -- within 2 hours, 135-70øF

*10 Clean Sight and Touch

*27 Cool TCS foods using ice as an ingredient

*28 Date marking > 24 hrs,on site,temp 41F

*32 Maintain in Good Repair

*36 Cloths in-use for wiping between uses stored

*40 Reuse of single service articles

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained at 41 degrees F or below. Violations marked with * WIC 47* coleslaw 46* cheese 46* potato salad 47*

*40 Reuse of single service articles

can not reuse single use containers

*32 Equipment & Utensils smooth easily cleanable

remove protective film from microwave can not use cloth under cutting boards can not store food or utensils on paper replace non food grade ceiling tiles

*10 Clean Sight and Touch

clean can opener dirty ice machine

*10 Clean Sight and Touch

Can opener and holder observed with food accumulation, rust and black mold like substance

*45 Floors/walls/ceilings approved carpeting

replace unapproved absorbent ceiling tiles in the kitchen where needed

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

Cover all food inside WIC

*42 Floors/walls/ceiling/nonfood dirty

Dirty ceiling observed over cook/prep line

*29 Sanitizing solutions, testing devices

provide quat test strip to test concentration levels of sanitizer

*35 Eating food, chewing gum, drinking beverages, or using tobacco

employee beverage observed on counter top of cook line

*36 Cloths in-use for wiping between uses stored

provide sanitizer buckets and cloths for all work/service areas, replace every 3-4 hours

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

Maintain coffee/tea filters in plastic bag or other protective means while in strorage

*43 Light bulbs, light shields provided

Replace the broken light under the hood

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

Provide the guidance for the cleanup of badly fluid /biohazard spill kit

*12 A food employee shall comply with an exclusion or RESTRICTION

missing employee health policies and procedures

*42 Floors/walls/ceiling/nonfood dirty

floors behind cooking equipment and WI cooler units dirty with grease spills, drippings and soils accumulations must be clean to avoid cross contamination floors in all areas dirty must be clean

*29 Food thermometers provided and accessible

missing thermometers or not working in different areas must be have visible and working thermometers

*38 Time/temperature controlled for safety food, slacking

cooler units slacking food temperatures 45 F or above must be maintain food temperatures at 50 F or below

*18 Equipment and Utensils Multiuse Materials-safe

using recycle containers as food containers must be use approved containers as food containers to avoid chemical contamination

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

food containers inside cooler units and oil container with out lids or cover. all food containers must be have lids or covered to avoid cross contamination

*39 Equipment in good repair and proper adjustment.

cooler units slacking temperatures PIC must be ensure cooler units are maintain proper food temperature of 40 F or below

*10 Clean Sight and Touch

clean underneath juice machine

*36 Cloths in-use for wiping between uses stored

wet wiping cloth on prep tables

*41 Food storage containers, identified with common name of food.

label bulk food container with common name

*42 Dirty nonfood contact surfaces

clean fans in kitchen

*47 Handwashing signage

provide handwash signage for hand sink

*02 Cold Hold (41øF/45øF or below)

Cattage cheese held in a non working refrigerator Chile held at 63.6 degrees without refrigeration

*20 Grease Trap Tickets

*37 Storing the food at least 15 cm (6 inches) above the floor

Food stored on the freezer floor

*09 Food on display shall be protected from contamination

Missing sneeze guards over samples

*35 Hair Restraints effective

Missing beard nets

*45 Location of lockers

Coats stored in the food service area

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

*02 Cold Hold (41øF/45øF or below)

*29 Cold/hot hold unit thermometer easily viewable

*38 Thawing. under running water criteria

*20 Grease Trap Tickets

*42 Dirty nonfood contact surfaces

dirty gaskets

*10 Clean Sight and Touch

dirty microwave

*14 When to wash hands before donning new gloves

*43 Clean vent syst:Intake/exhaust air ducts

*35 Eating food, chewing gum, drinking beverages, or using tobacco

*28 Date marking > 24 hrs,on site,temp 41F

unmarked cooked chicken

*18 Toxic items stored above food/utensils

leak in walk in freezer

*32 Damaged Equipment

broken gaskets

*42 Dirty nonfood contact surfaces

dirty gaskets

*43 Clean vent syst:Intake/exhaust air ducts

dusty fan covers in WIC

*14 When to wash hands as often as necessary during prep

wash hands before donning new gloves

*28 Date marking > 24 hrs,on site,temp 41F

date mark sausage in RIC (cooked last night)

*36 Cloths in-use for wiping between uses stored

wash cloths on counters

*10 Clean Sight and Touch

dirty mixing bowl machine

*39 Store all equipment & utensil covered or inverted

ice scoop stored on counter top

*43 Clean vent syst:Intake/exhaust air ducts

dusty air vent in WIC

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

dirty gaskets in RIC's

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

raw shelled eggs stored on top of the RTE food item in the top hod

*38 Thawing. under running water criteria -thawed RTE <41F

raw chicken not running under running water in 3 comp sink

*31 Handwashing lavatory - used for other purpose

employee using hand washing sink to wash straw berries

*05 Rapidly reheat 165øF for hot holding

must reheat mac and cheese to 165F before placing on hot hold

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

container of veggies touching uncovered onions, condensation in WIC getting in to food.

*18 Toxic items labeling-non original container

toxic spray bottles not labeled, sanitizer bucket 200 plus chlorine

*45 Lockers to be used to store personal items

cell phone, jackets stored on food prep surface/speed rack in back prep area

*14 When to wash hands before donning new gloves

employee donning gloves without washing hands when grabbing for bagel