NY Deli Bagel

Observed sanitizer at the dishwasher in the kitchen below the recommended range 50-100 ppm (Chlorine). Observed no sanitizer available at the 3-compartment sink. COS/CA; PIC will manually pour the sanitizer in the 3 compartment sink while the Dishmachine is getting serviced. n) 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.

PIC had the hot water turned off (at the handwashing sink) at the time of the inspection COS: PIC turned on the hot water. c) Handwashing Sink Installation. 1. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. Pf.

Observed no consumer advisory on the printed menus. CA - PIC will have their menus reprinted or create a note on their printed menu.

Observed damped clothes stored on the table near the stove. COS: PIC will put the damp clothes (wiping clothes) in sanitizer bucket. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and.

Observed the most recent health inspection score of 58 (U) posted in the back, not available for customers’ view. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. 2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. 3. At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Authority. 4. The most current inspection report for mobile food service units and extended food service units issued by the local Health Authority having jurisdiction for its inspections shall be prominently displayed in public view during all hours of operation. Such inspection reports shall be prominently displayed at the point of service where the documents can be read by the public from a distance o.

Observed a blue green mold like substance on the muffins sitting on the top shelf of the walk in fridge. PIC discarded the muffins.

Observed several food temperatures above 41 F in fridges at the grill prep line and in front of the walk in fridge. PIC will discard any food made before day in those fridges.

Observed sanitizer at the dishwasher in the kitchen below the recommended range of 50 - 100 ppm. CA - will contact their vendor to receive a new of sanitizer for the dishwasher.

Observed an expired CFSM cert in the facility expiration date in 2020. CA - PIC will renew their cert or have a manager take the course.

Observed no vomit kit upon request. EHS provided a vomit clean up procedure.

Observed no date marks for any of the prepared food through out the kitchen. PIC will implement a date marking system for the facility. Date marking procedure provided.

Observed no consumer advisory on the printed menus. CA - PIC will have their menus reprinted.

Observed food on the floor of the walk in freezer. PIC moved the food off of the floor.

Observed no inspection report posted in the drive thru window. PIC will posted this report in the window.

Observed that facility has not paid for their permit since 2023. CA - PIC will ensure that the fees for the permit are paid. Legal notice issued.

Observed no sanitizer being used at the 3 compartment sink at the time of the inspection. Upon further investigation, EHS was told by PIC that they just ran out of sanitizer. CA - PIC will acquire food grade bleach and use it as their acting Santiizer from restaurant depot or webstaurant. PIC will also acquire chlorine test strip.

Observed a black mold like substance on the baffle of the ice machine in the dish pit area. PIC had the cleaned and sanitized.

Observed an expired CFSM certification that expired in 2020. CA - PIC will renew their CFSM certificate and notify EHS when it is done via email.

Observed no vomit kit upon request. EHS provided vomit procedure and advised to purchase a vomit kit from a vendor.

Observed no Consumer advisory on the printed menus. CA - PIC will have their menus reprinted with a proper consumer advisory.

Observed food stored on the floor of the walk in fridge and freezer. PIC moved the food off of the floor.

Observed no inspection report posted in the drive thru window. PIC will post this report in the window.

Observed an expired permit in the facility. Upon further investigation, EHS observed that the facility has not paid for their permit since 2023. CA - PIC will pay their fees via invoice. Legal Notice issued.

Observed food items on floor. Food items must be 6 inches off the floor.

Observed sanitizer concentration of 0 ppm in dish machine. Pic advised to manually wash and sanitize in 3 comp sink until problem is fixed. 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Concentration Range Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC) 25-49 120 (49) 120 (49) 50-99 100 (38) 75 (24) 100 55 (13) 55 (13).

No Certified Food Manager for establishment. Advised PIC to get certification immediately. 511-6-1.03(3)(a) - Food Safety Manager Certification (Pf) Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Pf.

Observed mold like build up in the interior of ice machine. Advised PIC to deep clean. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed several TCS items throughout coolers with no date marking. PIC discarded. 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf 2. Except as specified in paragraphs 4 through 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not ex.

Observed the back door of the kitchen open CODE: Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. COS: PIC closed the back door COS: PIC closed back door.