Health Department Forms Folder 1179, 1996-2001

NYC-WTC_000138242 CRITICAL ITEMS | Class AV r< a Gow wo xr N ‘A, ‘B. ADMINISTRATION . Current valid permit, registration or other authorisf ph POLHe f 0 establishment not available. Currént valid permit, registration or other authorization to operate Temporary Food Service Establishment not available. Food Protection Certificate not held by supervisor of food operations. Curentvatid tood vendor license not available. ~ * Oocument issued by the Board, Commissioner or Department untawtully reproduced or altered. Notice Of the Department or Board mutilated, obstructed, or removed. Failure to comply with an Order of the Board, Commissioner or Department. Duties of an officer of the Department interfered with or obstructed. ° Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition. POTENTIALLY HAZARDOUS FOOD NOT COOKED TO, oR HELD AT OR ABOVE REQUIRED MINIMUM TEMPERATURE Food not cooked to required minimum temperature. Poultry, meat stuffing, stuffed meats,....2 165°F for 15 seconds Ground meat and food containing ground meat ....,.... Pork. any food containing pork Rare roast beef, rare beef steak except per individual customer request........... 2 required temperature and time All other foods except shell eggs per individual customer request........... 2 Hot food not held at or above 140°F. Hot food that has been cooked and refrigerated is being held tor service without first being reheated to 165°F or above within 2 hours. Precooked potentially hazardous food from commercial tood —~ processing establishment that is to be heated, is not heated to” 140°F within 2 hours. Whole frozen poultry or poultry dreasts, other thana siglo portion, are baing cooked frozen or partially thawed. Meat, fish or molluscan shellfish served raw or undercooked without prior notification to customer. POTENTIALLY HAZARDOUS FOOD NOT COOLED AND HELD AT OR BELOW REQUIRED MINIMUM TEMPERATURE Cold food hel¢ above 45°F (smoked fish above 38°F) except during necessary preparation. Food not cooled by an approved method whereby the internal product temperature is reduced from 140°F to 70°F or tess within 2 hours and from 70°F to 45°F or less within 4 additional hours, Food prepared from ingredients at ambient temperature not cooled to 45°F or below within 4 hours. FOOD ADULTERATED OR FROM UNAPPROVED SOURCE Food from unapproved or unknown source, spoiled, adulterated, or home ‘canned. Shel ish not [rom approved source, improperly tagged/labeled; 1ags not retained tor 90 days. Eggs found diny, cracked; liquid, frozen or powdered eggs not pasteurized, - 2 158°F - > 155°F for 15 seconds 145°F for 15 seconds Canned food product observed swolten, leaking, rusted, severely dented. Potable water supply inadequate. Water or ice not potable or trom unapproved source. Cross connection in potable water supply system observed. Unpasteurized milk or milk product present. - Milk or milk product undated, improperly dated or expired. FOOD PROTECTION: Contamination by worker Food worker prepares food or handles utensil when ill with a disease transmissible by food, or have exposed infected cut or burn on their hand. Food worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additionat heat treatment. Food worker does not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking, preparing raw foods or otherwise contaminating hands. EHS 199E (REV. 10/97) 6. *A. . *8- - FOOD PROTECTION: Contamination by other source Toxic chemical improperly jabeted, stored or used so that contamination of lood may’ occur. Food, food preparation area, food storage area, area used by employees or patrons, contaminated by sewage or liquid waste, “C. Unprotected potentially hazardous tood re-served. -*D:; Food in contact with utensil, container, or pipe that consist of toxic *E. material. Cooked or prepared food is cross contaminated. _ Appropriately scaled metal stem-type thermometer not provided or used to evaluate temperatures of potentially hazardous toods during cooking, cooling. renealing and holding. G. _ Vermin or other live animal present in food Storage, Preparation or 7, _FACILITY DESIGN AND OTHER CRITICAL (TEMS service area. *A: Sewage disposal system improper or unapproved. “#0. +D. +E. +F. G. +H, . Harmful, noxious gas or vapor detected. CO 2 13 ppm. Food contact surtace improperly constructed or tocated. Unacceptable material used. Hand washing facility not Provided i in or near food preparation area and toilet room. Hot and cold running water at adequate pressure not provided at facility. Toilet facility not provided for employees or for patrons when required. Refrigerated or hot holding equipment to keep potentially hazardous foods at required temperatures not provided. Sufficient refrigerated or hot halding equipment not provided to meet proper time and temperature requirements for potenti Dimensions of mobile food unit exceed prescribed | Other. tS. GENERAL ITEMS . Class B Violations <¢ go S¢d€ago a ui WOT eaqmg 06 a 11. FOOD PROTECTION: Potential contamination by worker Personal cleanliness inadequate. Clean outer garment, effective hair rastrain! not worn. Tobacco use, eating, drinking in food preparation, food storage or dishwashing area observed. Handwash facility not properly maintained, provided with soap and an acceptable hand drying device. - FOOD PROTECTION: Potential contamination by other source Raw food not properly washed prior to serving. Thawing procedures impr per. Food not protected from potential source of contamination “during storage, preparation, transportation, display or service. Food contact surtace not property maintained or not washed, rinsed and sanitized atter each use and following any activity when contaminalion may have occurred. Sanitizéd equipment or utensil, including in-use food dispensing utensi|, impropery used or stored. Wiping cloths dirty or not stored in sanitizing solution. Acceptable facilities to wash, rinse and sanitize utensils not provided. Unprotected food re-served. VERMIN, ANIMAL CONTROL ANO GARBAGE DISPOSAL Vermin or other live animal present in non-food area. Facility not vermin proof. Harborage or conditions conducive to vermin exist. Garbage receptacles not provided or inadequate. Garbage storage area not properly constructed or maintained; grinder or compactor dirty. Pesticide use not in accordance with Jabel or applicable laws. Prohibited chemical used/stored. Open bait station used. DOCUMENTATION ‘ Permit or license not conspicuously displayed. Manufacture of frozen dessert not authorized on Food Service Establishment permit. Failure of event sponsor 1o exclude vendor wilhout a current valid ‘pérmit dr registration. ly hazardous foods. cl 12. A. a oawu ue Go Tr i} 2 oO G6 Violation FACILITY MAINTENANCE =, - * j.2- cys ined and provided with toilet paper, waste receptacle and self closing door Plumbing not properly installed or maintained; antisiphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal sysiem in disrepair or nat functioning property. Lighting inadequate. Fixture not shielded. Ventilation system not provided, improperly installed or in disrepair, Accurate thermometer not provided in refrigerated or hot holding equipment. Equipment not easily movable or sealed to floor. adjoining equipment, adjacent walls or ceiling. Aisle or work space inadequate. Non-food contact surface improperly constructed. Unacceptable : ~ material used. as: Food service operation occurring in room used as lying or sleeping quarters. CLEANING, SANITIZING, AND OTHER GENERAL ITEMS Minimum final rinse temperature of 170°F or proper chemical and ~tamperature levels not maintained in manuat utensil washing operation. Mechanical dishwasher not operated as per manutacturer's specifications {tima/temperature/chemical concentration); machine detective. Immersion basket not provided, used or of incorrect size. Incorrect manual technique. Test kit and thermometer not provided or used. Improper drying practices. Single service item reused, improperly stored, dispensed: nol used when required. - Other. Class D Violations vey 14. «gga ui SIGNS, DOCUMENTATION, AND NON-FOOD CONTACT SURFACES "Choking first aid” poster Not posted. "Alcohal and pregnancy” warning sign not posied, “Wash hands” sign not posted at handwash facility. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric}, jatex gloves,’ sign nat posted. + - Non-food contact surface or equipment improperly maintained. <o CO OG wu gr DISTRIBUTION OF TOBACCO PRODUCTS THROUGH VENDING MACHINES, TOBACCO PRODUCT REGULATION ACT AND SMOKE-FREE AIA ACT Distribution of Tobacco Products Through Vending Machin - 3: Tobacco vending machine present where prohibited. Tobacco vending machine placed less than 25' from entrance to premises. Tobacco vending machine not visible to the operator, employee or agent. Durable sign with license number, expiration date, address and phuie number not posted. Tobacco Product Regulation Act: Out-of package sale observed. Age restriction on handling not enforced. Sale to minor observed. Sign prohibiting sale of tobacco products to minors not conspicuously posted. Smoke-Free Air Act: "Smoking Permitted” and/or “No Smoking’ sign not conspicuously pasted. Health warning not present on “Smoking Permitted” sign. Ashtray present in smoke-free area. Failure to make good faith effort to inform violator. Certificate of Seating Capacity not avaiable. Use of tobacco product an school premises s (at or below the 12th grade level) observed “8 Other. ' * Public Health Hazard that must be corrected immediately. + Pre-Permit Serious Item that must be corrected before permit Is issued. NYC 9/11 Public Portal Document