Broadway Delicatessen

Year by year

Inspections

1. Apr 9, 2026 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - SPRAY ARM

     No air gap provided at the spray arm at the food preparation sink.

     Correction: Provide an air gap between water supply and flood rim of fixture to protect water supply.

     Code WFC 5-202.13

   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Exterior of soda machine ice chute is soiled.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Fully cooked bacon cooled in large batches in 3 door coolers. Bacon should be separated into smaller portions and cooled rapidly.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Employee used the same gloves to crack raw eggs and then touched ready to eat sausage patties.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Not serious Good Retail Practice

     HYGIENE - HAIR RESTRAINTS

     All employees working in food preparation/cooking areas do not have hair restraints.

     Correction: Provide employees working in the food prep/cooking areas with an effective hair restraint (hat, hair net, beard restraint, etc.).

     Code WFC 2-402.11

   • Serious Priority (CDC risk factor) Corrected on site

     RESPONDING TO CONTAMINATION EVENTS

     The food establishment does not have procedures for employees to follow when responding to vomiting or diarrheal events.

     Correction: Provide procedures for employees to follow when responding to vomiting or diarrheal events.

     Code WFC 2-501.11

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for chlorine in the low temperature dish machine is at 10ppm

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer chlorine is expired.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

   • Not serious Good Retail Practice

     SNEEZE GUARDS

     The sneeze shielding above the toppings at the salad bar is missing shielding on the sides where customers typically also stand.

     Correction: Provide a food shield, packaging, or other effective means to protect food from potential consumer contamination.

     Code WFC 3-306.11

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     Milk in single door cooler being cold held at 45F. Items on top of fridge at ay 37F, while milk on bottom was at 45F. Not a cooler issue, rather a organization issue.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     Rehydrated hashbrowns are at 101F being held out on countertop by grill.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Not serious Good Retail Practice

     THERMOMETER - INACCURATE INDICATING

     Thermometers in a few coolers are inaccurate by greater than +/- 3 degrees.

     Correction: Calibrate or replace thermometer.

     Code WFC 4-203.12

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - LABELING

     Buckets of sanitizer and bucket of soap are not labeled.

     Correction: Provide labels for toxic items used in the food establishment.

     Code WFC 7-101.11; 7-102.11

   • Not serious Good Retail Practice

     WIPING CLOTHS

     Wet wiping cloth sanitizer by the sandwich cooler is at 100-150 ppm. Manufacturer label states approved range is 200-400 ppm.

     Correction: Store wiping cloths in a container of sanitizer solution mixed per manufacturer label when not in use. Wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.

     Code WFC 3-304.14

2. Oct 4, 2024 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Fully cooked bacon cooled in large batches in 3 door coolers. Bacon should be separated into smaller portions and cooled rapidly.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Serious Priority (CDC risk factor) Corrected on site

     RESPONDING TO CONTAMINATION EVENTS

     The food establishment does not have procedures for employees to follow when responding to vomiting or diarrheal events.

     Correction: Provide procedures for employees to follow when responding to vomiting or diarrheal events.

     Code WFC 2-501.11

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for chlorine in the low temperature dish machine is at 10ppm

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer chlorine is expired.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     Milk in single door cooler being cold held at 45F. Items on top of fridge at ay 37F, while milk on bottom was at 45F. Not a cooler issue, rather a organization issue.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

3. May 5, 2022 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer chlorine is expired.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

4. Jun 19, 2019 Routine Inspection · No Reinspection Required

   No violations cited.

5. May 10, 2018 Routine Inspection · No Reinspection Required

   No violations cited.

6. May 15, 2017 Routine Inspection · No Reinspection Required

   No violations cited.

7. Apr 29, 2016 Routine Inspection · No Reinspection Required

   No violations cited.

8. Mar 10, 2015 Routine Inspection · No Reinspection Required

   No violations cited.

9. Feb 11, 2014 Routine Inspection · No Reinspection Required

   No violations cited.

10. Jun 6, 2013 Re-Inspection · No Reinspection Required

    No violations cited.

11. May 29, 2013 Routine Inspection · Reinspection Required

    No violations cited.