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Regulatory Report
Food Safety Report: New York Deli, Inc., 316 E 47th St, Chicago, Il, USA.
5 days ago •source chicago.gov
Chicago, 60653 Illinois, United States
Report date: Jan 29, 202610. Adequate handwashing sinks properly supplied and accessible
- comments: observed handsink in employee restroom not stocked with hand soap. Informed person in charge that hand soap must be available at handsinks at all times. Food handler obtained hand soap for hand sink during time of inspection. Priority foundation violation 7-38-030(c). Citation issued.
10. Adequate handwashing sinks properly supplied and accessible
- comments: "observed no paper towels in the washroom at the washbowl sink nor at the hand-sink in the prep area. Informed person in charge that paper towels must be available at hand sinks at all times. Food handler obtained paper towels for hand sink during time of inspection priority foundation violation 7-38-030(c). See above.
39. Contamination prevented during food preparation, storage & display
- comments: observed food containers stored on the floor in the walk-in display cooler. Instructed manager to properly store and protect food items from contamination while stored by elevating at least six inches from the floor on raised shelving units.
50. Hot & cold water available; adequate pressure
- comments: observed no hot water on premises. Hot water is not observed at the following sinks: prep handsink, washbowl sink, and 3-compartment sink. Informed person in charge hot water generation and distribution systems shall be sufficient to meet the peak hot water demands through the retail food establishment. Plumer arrived during inspection attempter to restore water to 110f but pipe burst and needs to be repaired. Priority violation 7-38-030(c). Citation issued.
51. Plumbing installed; proper backflow devices
- comments: observed broken and leaking faucet at three compartment sink. Instructed to repair and maintain.
55. Physical facilities installed, maintained & clean
- comments: observed food debris and spills on the floors and surfaces throughout the facility. Instructed to detail clean under all shelving units, interior of prep dish area, around dish machine, prep tables and all cooking equipment to remove spills, food debris, dirt buildup and/or grease. Instructed to increase cleaning frequency and maintain at all times.
Source: chicago.gov
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