New York Seafood Market & Restaurant

Basic – Employee with no hair restraint while engaging in food preparation.

Basic – Food stored in undrained ice. Shrimp and eggs

Basic – Ice buildup in reach-in freezer and/or walk-in freezer.

High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Unwrapped raw shrimp in container over bags of cooked crab

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

nsausage (57F – Cold Holding); garlic and oil (57F – Cold Holding)

Intermediate – Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).

Intermediate – Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.

Intermediate – Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed.

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate – No plan review submitted and approved – renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. nnHand sink removed/ wall behind three compartment sink missing

Intermediate – Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again

Frozen seafood bagged in freezers needs date marking.

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked

All food in cooler needs dat marking. Educated cook and operator.

Operator cooking with gas appliances while not running the hood system during inspection. Inspector instructed that hood system must run to remove grease laden vapors. Operator refused to turn it on.