Jacks New Yorker Deli

"Observed staff actively washing dishes in the dishwasher located in the main kitchen without any sanitizer. Sanitizer was tested at 0ppm C/A Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall have a minimum of 50-100ppm COS: Staff need to wash the dishes in the three compartment sink until the warewashing machine is repaired Manager has 10 days to submit the repair invoice to EHS Update: Manager sent the repair invoice along with a picture of the testing strip showing the chlorine levels were at 50ppm | Observed several TCS foods, provolone cheese, swiss cheese, meatballs, salami and peperoni, peppered deli chicken, chicken breast, chicken tenders, salami ham and capicola, turkey and ham stored at the prep top unit in the main kitchen holding above 41*F Observed raw smoked salmon, raw eggs, pasta salad and potato salad stored in the WIC holding above 41*f. C/A ALL TCS ITEMS NEED TO BE 41*F AND BELOW. COS; OWNER DISCARDED THE FOLLOWING ITEMS ITEMS; PROVOLONE CHEESE, SWISS CHEESE, MEATBALLS, CREAM CHEESE CUPS, PASTA AND POATATO SALAD, RAW SMOKED SALMON, CHICKEN TENDERDS, RAW EGGS, TURKEY AN HAM, PASTA SLAD, POTATO SALAD ALL THE OTHER ITEMS( SALAMI HAM PEPPERONI AND CAPICOLA, DELI CHICKEN BREAST, WERE PLACED IN THE COOLER TO COOL BACK DOWN"