Toast On Lenox ( Midtown )

Approved thawing methods used — Inspector Note: Observed fish being thawed in the rep sink but failed to be under running water while fully submerged. CA: PIC was advised to have the food thawed under running water. 511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF; 3. As part of a cooking process if the food that is frozen is: (i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; or 4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order. 5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection.

Single-use/single-service articles: properly stored, used — Inspector Note: Observed single use sauce cups stored in seasoning bends. COS: Advised pic single-service and single-use articles may not be reused. PIC discarded the single used items

Single-use/single-service articles: properly stored, used — Inspector Note: Observed single use sauce cups stored in seasoning bends. COs: Advised pic single-service and single-use articles may not be reused. Chef discarded the single used items

Physical facilities installed, maintained, and clean — Inspector Note: observed broken floor tile in the main kitchen. CA: Good Repair. All physical facilities shall be maintained in good repair.

Food stored covered — Inspector Note: Observed several food items (brussels sprots, egg wash) uncovered in main kitchen RIC. COS - Manager immediately covered the foods found in RIC’s

Proper date marking and disposition — Inspector Note: Observed several food containers throughout the bar that hold fresh pressed juice fail to show consistency in the date marking. CA: 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