Pomperdale Ny Style Deli Improves its Sanitary Rating

No Violations Were Observed

Critical - Observed food with mold-like growth.Stop sale issued

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Long term reach in cooler Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Hang salami

Critical - Observed food being cooled by nonapproved method. Corrected On Site.

Critical - Food not stored in a clean/dry location - Ice uncover in reach in cooler/ Guest access- Corrected On Site.

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Observed interior of microwave soiled. Corrected On Site.

Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Front reach in cooler.

Observed residue build-up on nonfood-contact surface. Shelves front /house

Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Corrected On Site.

Critical - No handwashing sign provided at a handsink used by food employees. Corrected On Site.

Observed grease accumulated on kitchen floor and under equipments-

Observed wall soiled with accumulated food debris. Front house-

Critical - Observed toxic item stored by food. Corrected On Site.

Critical - Manager lacking proof of Food Manager Certification

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. ProThis violation must be corrected by : 04/01/11.

Observed grease accumulated under equipments.

Observed ceiling in disrepair.

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. By cook line

In-use utensil not stored with handle above the top of potentially hazardous food and the container.

Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.

Critical - Observed employees using contaminated lid Corrected On Site.

Critical - Observed food stored on floor. Pickle bucket

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Kept at ambien temperature Corrected On Site.

Observed single-service articles improperly stored.Cover paper

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

Critical - Thermometer for cold in disreapair

Wet wiping cloth not stored in sanitizing solution between uses.

No Violations Were Observed

Critical - (7) If a theme park has a servicing area to support its theme park food carts which meets the sanitation and safety standards of this rule, deviations from the provisions of this rule are allowed for theme park food carts, provided there is full compliance with the following additional requirements: (a) Potentially hazardous food, which has been portioned for individual service at an approved fixed food service establishment, may be served from an enclosed theme park food cart as long as the food is protected from contamination by way of enclosures with self-closing doors, screens, air curtains, or other approved methods. Sandwich fillings may be individually portioned from protected containers. Condiments may be served individually prepackaged, from approved dispensers, or by the operator as a part of food preparation...

Critical - (A) SHELLSTOCK shall be obtained in containers bearing legible source identification tags or labels that are affixed by the harvester and each dealer that depurates, ships, or reships the SHELLSTOCK, as specified in the National Shellfish Sanitation Program Guide of Operations Part II Sanitation of the Harvesting, Processing and Distribution of Shellfish, and that list: (1) Except as specified under Paragraph (C) of this section, on the harvester's tag or label, the following information in the following order: (a) The harvester's identification number that is assigned by the SHELLFISH CONTROL AUTHORITY, (b) The date of harvesting, (c) The most precise identification of the harvest location or aquaculture site that is practicable based on the system of harvest area designations that is in use by the SHELLFISH CONTROL AUTHORITY and including the abbreviation of the name of the state or country in which the shellfish are harvested, (d) The type and quantity of shellfish, The following statement in bold, capitalized type: This tag is required to be attached until container is empty or retagged and thereafter kept on file for 90 days; (2) Except as specified in (D) of this section, on each dealer's tag or label, the following information in the following order: (a) The dealer's name and address, and the CERTIFICATION NUMBER assigned by the SHELLFISH CONTROL AUTHORITY, (b) The original shipper's CERTIFICATION NUMBER including the abbreviation of the name of the state or country in which the shellfish are harvested, (c) The same information as specified for a harvester's tag under Subparagraphs (A)(1)(b)-(d) of this section, and (d) The following statement in bold, capitalized type: This tag is required to be attached until container is empty and thereafter kept on file for 90 days.

(B) Soiled receptacles and waste handling units for REFUSE, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.

During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (F) In a container of water if the water is maintained at a temperature of at least...(140 degrees Fahrenheit) and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7).

Floor Carpeting, Restrictions and Installation. (A) A floor covering such as carpeting or similar material may not be installed as a floor covering in FOOD preparation areas, walk-in refrigerators, WAREWASHING areas, toilet room areas where handwashing lavatories, toilets, and urinals are located, REFUSE storage rooms, or other areas where the floor is subject to moisture, flushing, or spray cleaning methods. (B) If carpeting is installed as a floor covering in areas other than those specified under Paragraph (A) of this section, it shall be: (1) Securely attached to the floor with a durable mastic, by using a stretch and tack method, or by another method; and (2) Installed tightly against the wall under the coving or installed away from the wall with a space between the carpet and the wall and with the edges of the carpet secured by metal stripping or some other means.

Critical - Licensees who provide in-house employee training shall make available on the premises of the establishment, or in a theme park or entertainment complex in a central location, upon the division's request, the curriculum and materials used to conduct training. If training is obtained from an outside provider, the licensee must provide, upon the division's request, information about the selected training program and methods used to evaluate training outcomes. Training outcomes include employees correctly applying procedures and answering questions relative to assigned duties. Employees must perform their work duties safely in a manner consistent with the requirements of the Food Code.

Critical - Please see inspection report for more details.

Please see inspection report for more details.

Critical - Please see inspection report for more details.

Please see inspection report for more details.

Critical - Please see inspection report for more details.

Critical - Please see inspection report for more details.

Critical - Please see inspection report for more details.

Receptacles for REFUSE, recyclables, and returnables shall be maintained in good repair.

Critical - Toilet Room Receptacle, Covered. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.

Ventilation Hood Systems, Filters. Filters or other grease extracting equipment shall be designed to be readily removable for cleaning and replacement if not designed to be cleaned in place.

Critical - Equipment food-contact surfaces and utensils not sanitized.

Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.

Observed cutting boards grooved/pitted and no longer cleanable.

Critical - Observed encrusted material on can opener.

Observed food debris accumulated on kitchen floor.

Critical - Observed interior of microwave soiled.

Critical - Observed parially covered food in holding unit-RIC

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.

Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.

Observed wall in disrepair by men's restroom.

Critical - Proof of required employees training is expired p. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

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

Critical - Sanitizer not used in accordance with the manufacturer's recommendations.

Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Working containers of food removed from original container not identified by common name.