THE NEW YORKER BAKERY Inspection – February 29, 2024

High Priority 2

#4High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fish (100F – Hot Holding) in hot holding unit held less than four hours. Operator turned up heat unit. Observed curry chicken (121-130F – Hot Holding)in steam table per op held less than four hours.operator reheated on stove **Corrective Action Taken**

Corrective Action Taken

#5High Priority29-34-4

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Intermediate 6

#6Intermediate31A-09-4

Intermediate – Handwash sink not accessible for employee use at all times. Observed plastic container in front of hand washing sink.

#7Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Observed box of dandee doughnut on hand washing sink at front counter. Operator removed

#8Intermediate16-37-1

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips. **Repeat Violation**

Repeat Violation

#9Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink at front counter

#10Intermediate31B-03-4

Intermediate – No soap provided at handwash sink at front counter.

#11Intermediate41-17-4

Intermediate – Spray bottle containing toxic bleach substance not labeled. Operator labeled **Corrected On-Site**

Corrected On-Site

Basic 3

#1Basic08B-38-4

Basic – Food stored on floor. Observed plastic containers of vegetable oil stored on floor in kitchen

#2Basic21-10-4

Basic – Soiled dry wiping cloth in use on prep table

#3Basic36-27-5

Basic – Wall soiled with accumulated grease, food debris, and/or dust. Next to 6 burner stove.

Florida Food Watch