G Gs Of New York Rest Inc Degrades its Sanitary Rating

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site**

Basic - Exterior door has a gap at the threshold that opens to the outside.

High Priority - Raw animal food stored over cooked food. **Corrected On-Site**

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Employee eating while preparing food. Observed the pizza cook eating while making pizza's in the kitchen.

Basic - Employee personal items stored in or above a food preparation area. Observed a cellphone on the cook line

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Wiping cloth sanitizing solution stored on the floor.

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed clams in a blow stored on the floor in the walk-in-cooler

Basic - Coffee filters not stored in a protected manner to prevent contamination.

Basic - Stored food not covered in walk-in cooler. Observed several sauces not covered in the walk-in-cooler

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed Fresh garlic in oil 61 at the service station. Iced down **Corrective Action Taken**

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.

Intermediate - Employee used handwash sink as a dump sink. Observed food residue in the kitchen hand wash sink

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed tongs stored in/ hanging on the hand wash my

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed Cooked veal , cut lettuce, cooked pasta, cooked chicken, cooked shrimp, red sauce, white bean sauce, marinara, stuffed shells, cooked Italian sausage in the walk-in-cooler not date marked

Basic - In-use ice scoop stored on soiled surface between uses. **Corrected On-Site**

Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm **Corrected On-Site**

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.Server used bare hands to place lemons in customers drinksManager touch cooked chicken with his bare hands. **Corrected On-Site**

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Employee used handwash sink as a dump sink. Used to dump pasta **Corrected On-Site**

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Tongs **Corrected On-Site**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. All TCS foods in the walk-in-cooler **Corrected On-Site**

Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Handbags hanging from single service shelf.

Basic - Case/container/bag of food stored on floor in kitchen. Raw tripe thawing in standing water. **Corrected On-Site**

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls in the dry store area.

Basic - Clean knives/utensils stored in crevices between equipment on the cook's line.

Basic - Employee with no hair restraint while engaging in food preparation. Cook

Basic - In-use wet wiping cloth/towel used under cutting board on the cook's line. **Corrected On-Site**

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Raw tripe in on the floor in the kitchen. **Corrected On-Site**

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. In the pizza Bain Marie cooler.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Turkey and ham in the small Bain Marie cooler. Moved to the walk-in cooler. **Corrected On-Site**

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed cook wash hands in the 3 compartment sink. **Corrected On-Site**

Intermediate - Handwash sink used for purposes other than handwashing. Observed a cook rinsing a wiping cloth in the kitchen hand sink. Also observed tongs hanging on the same hand sink. **Corrected On-Site**

Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Small Bain Marie cooler under the phone in the kitchen and the pizza Bain Marie cooler.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.

Basic - Interior of microwave soiled with encrusted food debris.

Basic - Lime scale build-up inside ice machine.

Basic - Stored food not covered in walk-in cooler. Soup and cheese.

Basic - Walk-in freezer shelves soiled with encrusted food debris.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Meatball 45° sausage 45° pepperoni 45° in reach in cooler. Corrective action taken.

High Priority - Vacuum breaker missing at hose bibb. Outside next to exit door.

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Meatball.

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sauce, soup, chicken in walk in cooler.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

Intermediate - Cutting board(s) stained/soiled.

Intermediate - Non-pitting surface rust on food-contact equipment. On top of dish machine.

Basic - Stored food not covered in walk-in cooler. Sauces.

Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Thongs hanging from hand wash sink. Also stuck in steam table compartments.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen.

Intermediate - Cutting board(s) stained/soiled.

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.

Intermediate - Non-pitting surface rust on food-contact equipment. On top of dish machine.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

Basic - Walk-in freezer shelves soiled with encrusted food debris.

Basic - Open dumpster lid.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR''s contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR''s contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.

Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. **Warning**

Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.

Basic - Stored food not covered in walk-in cooler. Sauces.

Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Thongs hanging from hand wash sink. Also stuck in steam table compartments.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen.

Intermediate - Cutting board(s) stained/soiled.

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.

Intermediate - Non-pitting surface rust on food-contact equipment. On top of dish machine.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

Basic - Walk-in freezer shelves soiled with encrusted food debris.

Basic - Open dumpster lid.

Basic - Floor tiles cracked, broken or in disrepair. By three compartment sink.

Basic - Hood soiled with accumulated grease.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPRs contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPRs contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. **Warning**

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. eemployee used cup to scoop ice Corrected On Site.

Observed ice scoop with handle in contact with ice. Corrected On Site.

Critical - Observed handwash sink used for purposes other than handwashing. wet cloth in sinkCorrected On Site.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.---sliced cheese, ham, turkey, pastrami. Corrected On Site.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.---sauces, cooked chicken, cooked squid, stuffing. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.---garlic in oil made on site.

Critical - Observed food stored on floor.---onions

Critical - Observed uncovered food in holding unit/dry storage area.---cooked squid, cooked vegetables, chicken. Corrected On Site.

In-use utensil not stored on a clean portion of food preparation or cooking equipment.---scoop in spices.

Observed gaskets/seals on cold holding unit in poor repair.---walk in cooler

Critical - Observed soiled walk-in cooler shelves.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.---standing coolers in back.

Observed single-service articles stored without protection from contamination.---foil platters.

Observed food debris accumulated on kitchen floor.---walk in cooler

Critical - Observed toxic item stored by food.---WD-40 by dough and mixer.

Carbon dioxide/helium tanks not adequately secured.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - No conspicuously located thermometer in holding unit.FREEZER

Critical - Observed raw animal food stored over cooked food.LIVERS OVER CLAMS Corrected On Site.

Nonfood-contact equipment not designed and constructed in a CROSS CONTAMINATION manner. SPLASH GUARD NEEDS EXTENSION STOVE HANDWASHING

Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed soil buildup inside ice bin.

Observed build-up of food debris, dust or dirt on nonfood-contact surface.FAN GRATE

Observed build-up of food debris, dust or dirt on nonfood-contact surface.BOTTOM REACH IN WAITRESS STATION

Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.KNIVES Corrected On Site.

Critical - No handwashing sign provided at a handsink used by food employees.MENS RESTROOM

Observed unnecessary items on the premise.SHOES SOCKS

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cold cuts in salad fliptop reachin cooler

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Salad fliptop reachin cooler. DO NOT KEEP ANY POTENIALLY HAZARDOUS FOODS IN UNIT UNTIL REPAIRED.

Observed employee with no hair restraint.Corrected On Site.

Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Ice scoop for the ice machine , kept in a soiled container.

Observed utensils stored in crevices between equipment. Knives.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, in walkin cooler.

Critical - No handwashing sign provided at a handsink used by food employees, by servers' station.

Critical - No conspicuously located thermometer in holding unit. Salad bainmarie .Corrected On Site.

Observed gaskets/seals on cold holding unit in poor repair. kitchen reachin .

Observed utensils stored in crevices between equipment. Corrected On Site.

Critical - No handwashing sign provided at a handsink used by food employees, in kitchen.

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits, cutting boards.

Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils, pizza dough.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, in walkin cooler.