The 75th Street Inn

Year by year

Inspections

1. May 7, 2025 Routine · 4 priority, 3 core
   • Serious Priority Corrected on site

     NO BARE HAND CONTACT WITH RTE-FOODS

     Employee was putting cooked chicken into bags with one gloved and one ungloved hand, and would the chicken would occasionally come into contact with the ungloved hand. I informed the PIC, who had the employee put a glove on the other hand before continuing to work with the chicken.

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

     Code 3-301.11 (B)

   • Serious Priority Corrected on site

     COOLING - 6-HOUR COOLING PARAMETER

     Soup in first floor walk-in cooler at 120F had not cooled within two hours. I informed the PIC, and they had the soup voluntarily discarded. DATCP cooling fact sheet given to PIC during inspection.

     Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period.

     Code 3-501.14 (A)

   • Serious Priority

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The concentration of chlorine sanitizer being used in the dishwasher in the bar area was tested to be 10 ppm, which was below the concentration listed on manufacturer's label on the bottle of sanitizer. I informed the PIC and other employees, and they ceased using the dishwasher in favor of the dishwasher in the back of the kitchen until the dishwasher is capable of using sanitizer at an acceptable concentration.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     No air gap provided between ice machine outlet pipe and floor drain. I informed the PIC, and they told me that they would have the the outlet pipe elevated to create an air gap.

     Correction: Provide an air gap on water supply side to protect water supply.

     Code 5-202.13

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Handles of in-use utensil was partially submerged into soup pot, and ice scoops were lying flat on top of ice in both ice bins in bar area. I informed the PIC and another employee that in-use utensils being stored in food need to have their handles kept above the food to limit risk of contamination, and both employees indicated that they understood.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core Corrected on site

     UTENSILS, EQUIPMENT AND SINGLE USE ARTICLES, LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION

     Knives were being stored between a cold-holding prep station and a surface which did not appear to be clean. I informed an employee and they moved the knives to be cleaned and stored in a clean location.

     Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.

     Code 4-903.11 (A)

   • Not serious Core

     TOILET FACILITIES - RECEPTACLES - COVERED

     Female restroom was not provided with a covered waste receptacle. I informed the Person In Charge that a such a receptacle needed to be installed, and they indicated that they understood.

     Correction: Provide a covered waste receptacle in female bathroom for use with sanitary napkins.

     Code 5-501.17

2. Dec 14, 2023 Routine · No items found

   No violations cited.