Health Report #107780

Establishment Name: Rj's Coney Island Llc
Report Date: 05/13/2013
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Handwashing Cleanser, Availabi Soap at handsink cooking/preparation area handsink Not provided Observed no soap at handsinks in cooking and dishwashing areas. All handsinks must be stocked with soap and paper towels at all times for proper employee handwashing. Pic corrected by restocking soap at both handsinks at time of inspection. Violation corrected
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. All handsinks must be stocked with soap and paper towels at all times for proper employee handwashing. Pic corrected by providing paper towels at both handsinks at time of inspection. Violation corrected.
Critical Potentially Hazardous Food (Ti Hot food item(s) prep area counter Stored below 135 degrees F Observed several cooked sausage links in pan on counter in prep area with an internal food temperature of 60-70f. Sausage was cooked at least 1-1. 5 hours ago per pic. Cannot store phf at room temperature. All phf must be hot held at 135f or more at all times. Pic corrected by discarding sausage at time of inspection. Violation corrected
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 foods in facility (housemade salad dressings and sauces in prep area and wic, deli meats in wic, cooked pasta in ric on prep line). All potentially hazardous rte foods must have a 7 day discard date on container (day 1 is prep/slice date). Pic corrected by properly datemarking all freshly sliced deli meats and fresh dressings and discarding all phf with unknown prep dates. Violation corrected
Critical Separation Poisonous/toxic material(s) front preparation area shelf Not separated from Food Observed cleaning chemicals (degreaser/windex bottles) stored directly next to food containers on shelf under prep counter in server area (by milk cooler). All chemicals/toxics must be stored below and away from all food at all times to protect food from possible contamination. Pic corrected by removing chemicals from food shelf at time of inspection. Violation corrected
Normal Cleaning of Plumbing Fixtures Handwashing facility cooking/preparation area handsink Soiled Observed handsinks in cooking and dishwashing areas soiled with debris. To correct, need to clean both handsinks now and on a more frequent schedule
Normal Nonfood-Contact Surfaces Nonfood contact surface(s) salad prep unit Soiled Observed insert pan in top portion of salad prep unit in server area with an accumulation of standing water and mold (insert pan contained individually portioned salad dressings in plastic cups). To correct, need to clean now and on a more frequent schedule. , observed interior of all coolers (including interior door gaskets) on cooking and prep lines with an accumulation of mold and/or food debris. To correct, please 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 cooking equipment and prep units in cooking area with a heavy accumulation of grease and debris. To correct, please clean now and on a more frequent schedule
Normal Cooking and Baking Equipment Microwave oven door seals and cavities cooking/preparation area microwave Not cleaned Through out the day as necessary Observed interior of both microwave ovens on prep line soiled with sticky food debris. To correct, please clean now and on a more frequent schedule
Normal Warewashing Equipment, Cleanin Warewashing equipment dishmachine Dishwashing machine Not cleaned Through out the day as necessary Observed interior of dishmachine with a heavy accumulation of scale and debris. To correct, please clean now and on a more frequent schedule
Normal Nonfood-Contact Surfaces Nonfood contact surface(s) salad prep unit Not easily cleanable Observed small pans above salad prep unit in server area (used to store oil and vinegar) lined with paper towels. Towels are soaked through with oil and are stuck to pans. All equipment and containers/shelving must be smooth and cleanable at all times. To correct, please remove all paper towels and clean all pans and surfaces in salad area as soon possible.