EAST 48TH STREET MARKET

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed two containers of sliced tomatoes and diced tomatoes that were tightly covered with plastic wrap cooling inside of the walk-in cooler. Cooling Methods (Pf, C) (e) Cooling Methods. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. PIC uncovered the containers of sliced and diced tomatoes so that they would cool faster and more efficiently.

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed cheese pasta tightly covered with plastic wrap, sliced tomatoes tightly covered with plastic wrap, and cooked chicken stored in a plastic container with a tightly fitting lid, all cooling in the walk-in cooler. Cooling Methods (Pf, C) (e) Cooling Methods. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. PIC voluntarily discarded cooked chicken and sliced tomatoes. PIC uncovered cheese pasta to facilitate proper cooling. Discussed proper cooling methods with PIC, such as using metal containers and leaving foods uncovered while cooling. *provided "just cool it" poster

Wiping cloths: properly used and stored — Inspector Note: Observed wet wiping cloths stored in sanitizer bucket with sanitizer concentration of 0ppm chlorine. Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. 1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 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); PIC remade sanitizer bucket with a concentration of 100ppm chlorine.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed accumulation of grease and food debris on the piercing part of the can opener inside the main kitchen. Nonfood-contact Surfaces (C) (i) Nonfood-contact Surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Discussed with PIC, that the can opener shall be cleaned thoroughly and regularly to prevent contamination.

Food stored covered — Inspector Note: Observed five uncovered containers of olives stored in the front food service area. Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination PIC instructed food service employees to place plastic covers on each container of olives.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed black and brown organic debris lining the inside back panel and filter portion of the ice machine in the front food service area. Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. Discussed with PIC to discontinue use of the ice machine, burn/discard all existing ice, and thoroughly clean and sanitize the ice machine before using again.

Proper cold holding temperatures — Inspector Note: Observed shelled eggs (left in the walk-in cooler overnight, according to the PIC) at 48°F, baked chicken (prepared earlier that morning, according to the PIC) at 49°F, and meatballs (left in the walk-in cooler overnight and prepped that morning, according to the PIC) at 48°F, all held above the required cold holding temperature of 41°F. Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P PIC voluntarily discarded the shelled eggs, baked chicken, and meatballs.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed accumulation of grease and food debris on can opener inside the main kitchen. Nonfood-contact Surfaces (C) (i) Nonfood-contact Surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Discussed with PIC, that the can opener shall be cleaned thoroughly and regularly to prevent contamination.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed black organic debris lining the inside back panel of the ice machine in the front food service area. 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. COS: PIC instructed food service employees to burn ice inside the ice machine and thoroughly wash and sanitize before making more ice.