Outta Bronx

Inspector notes: Observed employee dry hands after handwashing with a reusable towel then with apron. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Employee properly washed hands at handwash sink at time of inspection

Inspector notes: Observed meatballs being hot held in metal container on flat top. Internal temperature of meatballs ranged from 109*F-117*F. Person in charge stated that meatballs were put on flat top around 11am with that side of flat top never turned on. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were discarded by PIC at time of inspection

Inspector notes: Observed no certified food protection manager on site at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed multiple wet wiping cloths on countertops. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection

Inspector notes: No certified food protection manager present at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed establishment to have infrared thermometer. Person in charge was not able to locate a probe thermometer at time of inspection. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection

Inspector notes: No certified food protection manager present at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed cooked brisket in walk in shallow metal dish with the top covered in tinfoil with a slit in foil. Brisket temperature ranged from 43°F- 47°F depending on thickness of meat and proximity to opening in foil. Upon questioning, person in charge stated brisket had been cooked around 8pm the previous day and put in walk in fridge afterwards. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Explained to staff to remove tinfoil and place on top shelf in fridge to help food facilitate cooling in the future. All TCS foods improperly cooled were discarded by PIC at time of inspection

Inspector notes: Observed raw whole eggs and egg whites in cartons located in walk in fridge stored above boxes of bread. Raw fish stored above cooked chicken in walk in fridge as well as raw chicken above intact raw beef. Observed in stand up fridge near cook line entrance raw turkey bacon and raw beef stored above cooked brisket, lettuce, chili sauce, and egg whites. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code

Inspector notes: Observed three comp sink to have auto dispenser for quat sanitizer as well as chlorine bleach to be present at establishment. Person in charge could not locate test strips for quaternary ammonia nor chlorine. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection

Inspector notes: Observed facility to have no date marking system in place. Establishment had cut tomatoes, cut lettuce, cooked animal products, opened cheeses, RTE cheesecakes, among other RTE/TCS foods with no date marks. Explained to staff importance of date marking and what food items require it. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection

Inspector notes: Observed establishment to have infrared thermometer. Person in charge was not able to locate a probe thermometer at time of inspection. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection

Inspector notes: No certified food protection manager present at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed in-use spatulas stored in water at 75*F. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. Cook moved metal container with water onto stovetop to keep water at 135*F for utensil storage. All in-use utensils were properly stored at time of inspection