GRIND NYC COFFEE SHOP

Violations (10)

• Critical Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
• Critical Hot TCS food item not held at or above 140 °F.
• Critical Evidence of mice or live mice in establishment's food or non-food areas.
• Critical After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.
• Not Critical Providing single-use, non-compostable plastic straws to customers without customer request (including providing such straws at a self-serve station)
• Critical No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.
• Critical Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
• Critical Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
• Critical Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
• Critical Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.