Health Report #107779

Establishment Name: Rj's Coney Island Llc
Report Date: 11/05/2013
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Backflow Prevention Device, Wh Backflow prevention backflow/backsiphonage device vacuum breaker dishwashing area garbage disposal Not provided Observed broken backflow preventer on garbage disposal in dishwashing area. To correct, please repair/replace broken backflow preventer as soon as possible. I will check on this violation at follow up inspection. Correct within 10 days. ,
Critical Hand Drying Provision Sanitary hand drying provisions disposable, paper towels cooking/preparation area handsink Not provided Observed no paper towels at handsinks in cooking and dishwashing areas. As stated in past, all handsinks must be stocked with soap and paper towels at all times for proper employee handwashing. Pic temporarily corrected by restocking paper towel dispensers at time of inspection. I will follow up on this violation to ensure compliance. Repeat pf violation. Risk control plan required. ,
Critical Handwashing Cleanser, Availabi Soap at handsink cooking/preparation area handsink Not provided Observed no soap at handsink in employee restroom. As stated in past, all handsinks must be stocked with soap and paper towels at all times for proper employee handwashing. Pic temporarily corrected by providing soap at employee restroom handsink at time of inspection. I will check on this at follow up inspection to ensure compliance. Repeat pf violation. Risk control plan required. ,
Critical Potentially Hazardous Food (Ti Hot food item(s) prep area counter Stored below 135 degrees F Observed pan of cooked sausage links in non-operative steam table on cooking line with internal food temps of 65-70f. Sausage links have been left out at room temperature for unknown length of time. Cannot store phf in the temperature danger zone. As stated in past, all phf must be hot held at 135f or more at all times. Pic temporarily corrected violation by discarding sausage links at time of inspection. I will follow up on this violation to ensure compliance. Repeat priority violation. Risk control plan needed. ,
Critical Ready-to-Eat, Potentially Haza In house prepared ready-to-eat potentially hazardous food(s) walk in cooler shelf Without date of consumption marking Observed no datemark labels on any potentially hazardous rte food in restaurant (housemade dressings, deli meats, cooked rice, cooked gravy leftover soups, coney burger). As stated in past all potentially hazardous rte foods must have a 7 day consume by datemark label (day 1 is prep/slice date). Temporarily corrected by discarding all above mentioned food items at time of inspection. I will check on this at follow up inspection to ensure compliance. Repeat pf violation. Risk control plan required. ,
Critical Toilet Tissue, Availability Toilet paper at toilet in restroom employee employee restroom Not provided Observed no toilet paper in employee restroom (dispenser empty). All toilets must have an adequate supply of toilet paper available at all times. Pic corrected by providing toilet paper at time of inspection. Violation corrected
Critical Using a Handwashing Sink Handwashing sink(s) dishwashing area handsink Not easily accessible Items stored In Observed handsink in dishwashing area not easily accessible for employee handwashing (cleaning supplies/chemicals stored inside of handsink). All handsinks must be fully accessible at all times for proper employee handwashing. To correct, do not store any items in or around any handsink. Pic corrected by removing all cleaning supplies and chemicals from handsink at time of inspection. Violation corrected.
Critical Food-Contact Surfaces Food-contact surface(s) storage equipment pan(s) dishwashing area clean dish rack area In poor repair Chipped Observed several plastic pans on clean dishware shelf in back kitchen area in poor repair (fcs are split/broken plastic pieces). All food contact surfaces must be in good repair and smooth and cleanable at all times. Pic corrected by discarding all damaged pans at time of inspection. Violation corrected
Critical Equipment, Food-Contact Surfac Food-contact surface(s) Equipment can openers Back prep area can opener With accumulation of debris Observed can opener blade in back kitchen area with an accumulation of food debris. All can openers must be washed, rinsed and sanitized every 24 hours and must be clean to sight and touch. Pic corrected by sending can opener through dishmachine at time of inspection. Violation corrected
Normal Maintaining Premises, Unnecess Unnecessary item(s) old/broken equipment N/A Not removed from facility Observed broken equipment and general clutter in basement storage rooms. To correct, need to remove all unnecessary items from facility as soon as possible
Normal Nonfood-Contact Surfaces Nonfood contact surface(s) cooking/preparation area equipment With accumulation of debris Observed interior of all coolers on cooking line with an accumulation of food debris. To correct, need to clean now and on a more frequent schedule
Normal Cleaning, Frequency and Restri Physical facilities/structures floors cooking/preparation area floor(s) With accumulation of debris Observed floors under all cooking equipment on cooking line with a heavy accumulation of grease and food debris. Need to clean now and on a more frequent schedule
Normal Drying Mops Wet mop(s) storage Back kitchen area Improperly dried Observed wet mop stored on floor in dishwashing area. All mops must be hung up after use to allow for proper air drying
Normal Equipment, Utensils, Linens, a Single-service/single-use article(s) dry storage area floor Stored on floor or less than 6 inches above floor Observed several boxes of single service items stored on floor in basement dry storage area. All s/s items need to be stored in a clean, dry area and stored a minimum of 6 inches off of ground at all times
Normal Food Storage Food item(s) in storage walk in freezer Stored on floor or less than 6 inches above floor Observed several food items stored on floor in wif (under food shelves). All food must be stored in a clean, dry area and must be stored a minimum of 6 inches off of ground at all times
Normal Good Repair and Proper Adjustm Equipment cooking area Steam table broken Observed steam table on cooking line broken. To correct, need to repair as soon as possible
Normal Kitchenware and Tableware Kitchenware and tableware sanitized utensils spoons salad prep unit counter Allows for contamination of food-contact/lip-contact surfaces During handling Observed several soup spoons stored in bin on counter in server area with food contact portion of utensil pointing up. All clean utensils must be stored so the food contact portion of utensil is pointing down (and handles are up) to prevent possible contamination of utensil from employee hands.
Normal Light Bulbs, Protective Shield Light shielding dishwashing area light shields Not provided In dishwash area Observed no light shields on any light fixture in back kitchen, dishwashing and prep areas. All overhead lights must have proper light shields and end caps as needed. To correct, please provide as soon as possible