JACKS NEW YORKER DELI

1. Observed 2-containers of french toast mix containing raw egg stored above ready to eat potato salad in WIC in outdoor storage area. 2. Observed raw ground pork sausage stored above container of cooked chicken strips in lower compartment of prep top cooler 2 in front food service area. C/A: All ready to eat foods must be stored above raw foods to prevent cross contamination. COS: All stored correctly.

1. Observed no written procedures for precooked breakfast potatoes (56F) intended to be held for 4-hours using TPHC on counter of cookline in front food service area. 2. Observed no discard time for precooked breakfast potatoes held on TPHC on counter of cook line in front food service area. C/A: If time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: (i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and (ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. 2. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; (ii) The food may have an initial temperature of 70°F (21°C) or less if; (I) It is a ready-to-eat fruit or vegetable that upon cutt.

Observed gaskets and door of WIC soiled with thick, black slime accumulation in outdoor storage area. C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed employee food and beverages stored commingled with service food and equipment in server RIC and shelving along front food service cookline and prep area. C/A: Areas designated for employees to eat, stored food, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. COS: Designated area created; items stored correctly.

Observed several TCS foods, provolone cheese, swiss cheese, meatballs, salami and peperoni, peppered deli chicken, chicken breast, chicken tenders, salami ham and capicola, turkey and ham stored at the prep top unit in the main kitchen holding above 41*F Observed raw smoked salmon, raw eggs, pasta salad and potato salad stored in the WIC holding above 41*f. C/A ALL TCS ITEMS NEED TO BE 41*F AND BELOW. COS; OWNER DISCARDED THE FOLLOWING ITEMS ITEMS; PROVOLONE CHEESE, SWISS CHEESE, MEATBALLS, CREAM CHEESE CUPS, PASTA AND POATATO SALAD, RAW SMOKED SALMON, CHICKEN TENDERDS, RAW EGGS, TURKEY AN HAM, PASTA SLAD, POTATO SALAD ALL THE OTHER ITEMS( SALAMI HAM PEPPERONI AND CAPICOLA, DELI CHICKEN BREAST, WERE PLACED IN THE COOLER TO COOL BACK DOWN.

Observed items that were place in the WIC that were not cooling at the proper rate. Romaine lettuce leaf, sliced turkey ham, sliced potato. C/A Cooked time/temperature control for safety food shall be cooled: Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna COS: Food was moved closer to the freezer area to cool off faster. Lettuce was also uncovered to allow for faster cooling.

Observed staff actively washing dishes in the dishwasher located in the main kitchen without any sanitizer. Sanitizer was tested at 0ppm C/A Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall have a minimum of 50-100ppm COS: Staff need to wash the dishes in the three compartment sink until the warewashing machine is repaired Manager has 10 days to submit the repair invoice to EHS Update: Manager sent the repair invoice along with a picture of the testing strip showing the chlorine levels were at 50ppm.

Observed several TCS foods: Provolone Cheese, Swiss Cheese, Meatballs, Raw Sliced Beef and hot dogs in prep top cooler in the main kitchen not maintained at 41*F or below. Observed Pastrami, corned beef, cooked chicken fresh mozzarella, raw sausage patty and cheddar cheese at the prep top cooler #2 not maintained at 41*F or below. Observed sliced tomatoes at the prep top cooler #3 not maintained at 41*F or below CA Ensure all TCS foods are held at 41*F and below COS PIC removed the cheese and the meatballs and put it into the WIC and discarded the rest of the food.

Observed the ice dispensing chute at the soda machine having mold residue. CA In equipment such as ice bins, beverage dispensing nozzles and Ice dispensing chutes, food contact surfaces should be free of debris and mold COS PIC cleaned and sanitized the ice dispensing chute.

Observed several spray bottles containing degreaser, glass cleaner and 409 without any identification on them CA 511-6-1.07(6)(b) - Working Containers, Common Name (Pf) (b) Working Containers, Common Name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf COS PIC labeled all bottles.