2 BROS PIZZA / CARMENS KITCHEN
SCORE: 93 POINTSFriday, March 10, 2023
Violations Cited
08A
Facility Not Free from Harborage Conditions
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
PEST ATTRACTION: Harborage conditions support pest infestations. Gaps allow entry of rodents carrying 35+ diseases. Standing water breeds flies that spread 100+ pathogens. Clutter provides nesting for pests. Creates ongoing contamination risk.
Eliminate ALL harborage conditions: Seal cracks/holes (1/4 inch for mice, 1/2 inch for rats), Fix leaking pipes, Remove clutter/unused equipment, Eliminate standing water, Clean grease accumulation, Maintain 6 inches clearance from walls, Remove cardboard storage.
02B
Hot TCS Food Not Held at 140°F or Above
Hot TCS food item not held at or above 140 °F.
BACTERIAL MULTIPLICATION: At 120°F, Clostridium perfringens doubles every 10 minutes. Can reach illness-causing levels within 1 hour. This bacteria causes 1 million US cases annually with severe abdominal cramps and diarrhea lasting 24 hours. Hot holding violations responsible for 40% of restaurant outbreaks.
Maintain ALL hot foods at 140°F minimum. Check temperatures every 30 minutes for problem foods, every 2 hours otherwise. Use calibrated thermometers. Adjust equipment immediately if below 140°F. Reheat to 165°F if below temp for under 2 hours. DISCARD if below 140°F for over 2 hours.
06C
Food not protected from contamination
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.
Unprotected food exposed to bacteria, viruses, chemicals, and physical contaminants
Cover all food; store 6 inches off floor; protect from customer contamination; use sneeze guards
10B
Plumbing Not Properly Installed or Maintained
Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
WATER CONTAMINATION: Backflow can siphon sewage into water supply, contaminating entire facility. Cross-connections spread pathogens throughout plumbing. Sewage backups create immediate health hazard. Can affect hundreds through contaminated water.
Install backflow preventers on ALL required fixtures. Maintain air gaps (2x pipe diameter minimum). Fix all leaks immediately. Ensure proper drainage - no standing water. Regular plumbing inspection. No direct connections between sewage and water supply.
05D
Hand Washing Facility Not Properly Equipped
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.
HEALTH HAZARD: This critical violation creates immediate risk of foodborne illness. Studies link Hand Washing Facility Not Properly Equip to bacterial contamination and outbreak events. Must be corrected immediately to protect public health.
Provide immediately at ALL handwash sinks: Hot water (100-120°F), Soap in dispensers, Paper towels or air dryers, Trash receptacles, Signage, Keep accessible at all times. Check supplies hourly. Assign staff to monitor and restock.
04M
Live Roaches Present in Facility
Live roaches in facility's food or non-food area.
DISEASE VECTORS: Roaches carry 33 types of bacteria, 6 parasitic worms, 7 human pathogens. Travel from sewers/garbage to food surfaces. Spread Salmonella, E. coli, Staphylococcus. Trigger severe asthma and allergies. One roach = likely infestation of hundreds.
Immediate elimination required: Professional extermination ASAP, Find and eliminate water sources (roaches need water daily), Seal all cracks/crevices, Deep clean with degreaser, Remove cardboard/clutter, Apply gel baits in non-food areas, Follow-up treatment in 2 weeks.
05F
NYC Health Code Violation 05F
Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures
HEALTH HAZARD: This critical violation creates immediate risk of foodborne illness. Studies link NYC Health Code Violation 05F to bacterial contamination and outbreak events. Must be corrected immediately to protect public health.
Follow NYC Health Code Article 81 requirements. Implement corrective action immediately. Document all corrections. Train staff on proper procedures. Schedule follow-up inspection if critical.
02G
Cold TCS Food Held Above 41°F
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.
DANGER ZONE GROWTH: Between 41-70°F, E. coli doubles every 30 minutes. Salmonella doubles every 20 minutes at 70-90°F. After just 4 hours above 41°F, bacteria levels can cause severe illness including bloody diarrhea, kidney failure (E. coli), and typhoid fever (Salmonella).
Keep all cold TCS foods at 41°F or below (smoked fish 38°F, shell eggs 45°F). Monitor with calibrated thermometer every 2-4 hours. Ice baths must surround container to food level. Repair refrigeration immediately. DISCARD foods above 41°F for over 4 hours.
04K
Evidence of Rats Present in Facility
Evidence of rats or live rats in establishment's food or non-food areas.
SEVERE BIOHAZARD: Rats carry 35+ diseases including Leptospirosis (kidney/liver failure), Hantavirus (38% mortality), Salmonella, and plague. One rat produces 40-50 droppings daily containing millions of pathogens. Urine aerosols spread disease throughout facility.
IMMEDIATE ACTION REQUIRED: Close affected areas, Professional extermination within 24 hours, Clean/sanitize with 10% bleach solution, Discard ALL contaminated food, Seal holes over 1/2 inch, Remove food/water sources, Install bait stations, May require closure.
Violations were cited in the following area(s).