JACKS NEW YORKER DELI

Violations (4)

• 4-1ACorrected on site

  Food separated and protected

  Violation of Code: [511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)] 1. Observed 2-containers of french toast mix containing raw egg stored above ready to eat potato salad in WIC in outdoor storage area. 2. Observed raw ground pork sausage stored above container of cooked chicken strips in lower compartment of prep top cooler 2 in front food service area. C/A: All ready to eat foods must be stored above raw foods to prevent cross contamination. COS: All stored correctly. Corrected On-Site. New Violation.

• 6-1DCorrected on site

  Time as a public health control: procedures and records

  Violation of Code: [511-6-1.04(6)(i)] 1. Observed no written procedures for precooked breakfast potatoes (56F) intended to be held for 4-hours using TPHC on counter of cookline in front food service area. 2. Observed no discard time for precooked breakfast potatoes held on TPHC on counter of cook line in front food service area. C/A: If time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: (i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and (ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. 2. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; (ii) The food may have an initial temperature of 70°F (21°C) or less if; (I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or (II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food, (III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). (iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; and (v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. COS: Written procedures created and discard time placed on food container. Corrected On-Site. New Violation.

• 15C

  Nonfood-contact surfaces clean

  Violation of Code: [511-6-1.05(7)(d)] Observed gaskets and door of WIC soiled with thick, black slime accumulation in outdoor storage area. C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. New Violation. Correct By: 10/08/2026

• 17DCorrected on site

  Adequate ventilation and lighting; designated areas used

  Violation of Code: [511-6-1.07(4)(b)] Observed employee food and beverages stored commingled with service food and equipment in server RIC and shelving along front food service cookline and prep area. C/A: Areas designated for employees to eat, stored food, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. COS: Designated area created; items stored correctly. Corrected On-Site. New Violation.