Leo's Coney Island

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. POOR HYGIENIOC PRACTICES.OBSERVED FOOD HANDLERS HANDLING READY TO EAT FOOD, TOUCHING NON-FOOD CONTACT SURGFACES, SUCH AS GARBAGE CANS AND KITCHEN EQUIPMENT,THEN GOING BACK TO TOUCHING READY TO EAT FOOD(LETTUCE,TOMATOE)AND ALSO MAKING KOBAB OF CHICKEN,GREEN PEPPER TOMATOES ETC., WITHOUT GHANGING GLOVES IN BETWEEN OR NOR WASHING HANDS PRIOR TO PUT ON FOOD GLOVES.INFORMATION GIVEN ON PROPER HAND WASHING.CRITICAL VIOLATION:7-38-010(A) H000071683-18

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. FOUND HIGH TEMP DISHMACHINE NOT MAINTAINING 180F AT FINAL RINSE. UNIT WAS IN USE.MANAGER,FOOD HANDLER AND MY SELF TRIED 5 TIMES OR MORE TO RUN THE DISHMACHINE,FINAL GAUGE ON THE MACHINE REMAINED AT TEMP OF 110F, RUNNED THE MACHINE WITH MY THERMOMETER INSIDE RECORDED TEMP OF 130F.TAGGED UNIT "HELD FOR INSPECTION".INSTRUCTED TO USE 3 COMPARTMENT SINK(WASH, RINSE AND SANITIZE(100 PPM)).FAX A LETTER WHEN UNIT IS FIXED AND HOLD AS FINAL RINSE 180F.(FAX #312-746-4240).CRITICAL VIOLATION:7-38-030 H000071683-18 AT 12:20 DISHMACHINE TECHNICIAN REPORTED ON PREMISES,BY 1:00 PM TCHNICIAN WAS ABLE TO FIX UNIT, PRESENTLY MAINTAINS TEMP OF 180F.INSTRUCTED TO USE UNIT.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. CLEAN 3 COMPARTMENT SINK PRIOR TO SET IT UP(WASH, RINSE,AND SANITIZE) SPECIALLY THE SANITIZE COMPARTMENT SINK.OBSERVE FOOD HANDLER SETTING UP THIRD COMPARTMENT WITH SANITIZE SOLUTION,AND THE COMPARTMENT SINK HAD FOOD PARTCLES INCLUDED PIECES OF RAW CHICKEN.INFORMATION GIVEN HOW TO SET UP SINK.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN INTERIOR OF DEEP FRYERS(GREASE BUILD-UP).CLEAN INTERIOR OF ICE MACHINE, PINK MINERAL BUILD-UP.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. INSTRUCTED TO REMOVE ALL ITEMS FROM OUTSIDE AREA,IN FRONT OF EXIT DOOR(A LOT OF BUCKETS, A LOT OF CRATES,REMOVE FROM GROUND ALL UNNECESSARY ARTICLES.CLEAN AREA AND STAIRCASE, EXCESS DRY LEAF AND OTHER MATERIAL.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED BROCCOLI CHEDDAR SOUP AT 55F, LEMON RICE SOUP AT 54F, RICE AT 44F, SAUSAGE GRAVY AT 45F. ALL OF THE ITEMS WERE STORED INSIDE OF THE WALK-IN COOLER. MANAGEMENT VOLUNTARILY DISCARDED 4.5 GALLONS AND 10# OF FOOD WORTH APPROXIMATELY $60. CRITICAL VIOLATION 7-38-005A.