WOLF FOREST
Wednesday, March 6, 2024
Violations Cited
16-02
NYC Health Code Violation 16-02
The original nutrition fact labels or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturer’s documentation not maintained on site.
CONTAMINATION RISK: This violation supports conditions allowing bacterial growth and pest activity. NYC Health Code Violation 16-02 violations associated with 25% increase in illness risk. Correction required within 24-48 hours.
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.
06D
Food Contact Surfaces Not Properly Sanitized
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
BACTERIAL BUILDUP: Unsanitized surfaces harbor millions of bacteria within hours. Cross-contamination affects all food prepared on surface. Major cause of multi-victim outbreaks. Cutting boards can contain 200x more bacteria than toilet seats.
Clean and sanitize ALL food contact surfaces: After each use, Between different food types, Every 4 hours in continuous use, When contaminated. Use proper concentration sanitizer (50-100ppm chlorine, 200-400ppm quat). Air dry. Test sanitizer every 2 hours.
10H
Sanitization not provided for utensil washing
Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.
Unsanitized utensils transfer bacteria directly to customers' food and mouths
Use approved sanitizer at correct concentration; test strips required; proper contact time
10G
Dishwashing facilities inadequate
Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
Inadequate dishwashing spreads bacteria across all utensils and tableware
Three-compartment sink or approved dishwasher; proper wash, rinse, sanitize procedures
Violations were cited in the following area(s).