NY STYLE DELI

7 findings recorded on Sep 9, 2026.

1. Inspector observationItem 2-2E ↗

   Vomiting and diarrheal response procedures

   Person in charge did not have Vomiting and Diarrheal procedures. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf) Corrective Actions: Vomiting and Diarrheal procedures emailed and Person in charge will use bleach and necessary supplies.

   Inspector’s full note

   Inspection item: Inspection item 2-2E

   Code .03(6)

   Person in charge did not have Vomiting and Diarrheal procedures. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf) Corrective Actions: Vomiting and Diarrheal procedures emailed and Person in charge will use bleach and necessary supplies.

   Official report · Item 2-2E ↗

   Correction status not recorded

2. Inspector observationItem 6-1A ↗

   Cold holding

   Observed numerous Time/Temperature Control for Safety Foods (TCS) foods not maintaining at 41 F or below in the walk-in cooler, coolers, and drawer coolers in kitchen. See temp log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food discarded.

   Inspector’s full note

   Inspection item: Inspection item 6-1A

   Code .04(6)(f)

   Observed numerous Time/Temperature Control for Safety Foods (TCS) foods not maintaining at 41 F or below in the walk-in cooler, coolers, and drawer coolers in kitchen. See temp log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food discarded.

   Official report · Item 6-1A ↗

   Correction status not recorded

3. Inspector observationItem 6-1C ↗

   Cooling time and temperature

   Observed sliced lettuce and sliced tomatoes unable to cooldown to 41 F or below within 4 hours stored in the walk-in cooler. See temp log. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. (P) Corrective Actions: Person in charge discarded sliced lettuce and sliced tomatoes unable to cooldown to 41 F and below.

   Inspector’s full note

   Inspection item: Inspection item 6-1C

   Code .04(6)(d)

   Observed sliced lettuce and sliced tomatoes unable to cooldown to 41 F or below within 4 hours stored in the walk-in cooler. See temp log. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. (P) Corrective Actions: Person in charge discarded sliced lettuce and sliced tomatoes unable to cooldown to 41 F and below.

   Official report · Item 6-1C ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.