- HIDDEN WATER NYC SERIES
- HIDDEN WATER NYC FREE
HIDDEN WATER NYC SERIES
These quirky installations are the works of the artist Tom Otterness, and a part of a cartoonish series called “Life Underground.” The sculptures illustrate the people of New York from all walks of life. Want to embark on an unlikely adventure in NYC? Keep your eyes peeled in the city’s subway between 14 th Street and 8 th Avenue for captivating bronze sculptures.
Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.No matter where you stay in New York, you are bound to take the subway at least once. Cold TCS food item held above 41 ☏ smoked or processed fish held above 38 ☏ intact raw eggs held above 45 ☏ or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation. Garbage, refuse and other solid and liquid waste not collected, stored, removed and disposed of so as to prevent a nuisance. Garbage receptacle and cover not cleaned after emptying and prior to reuse. Garbage receptacle not pest or water resistant, with tight-fitting lids, and covered except while in active use. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies. Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area. Hot TCS food item not held at or above 140 ☏. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device. Single service article reused or not protected from contamination when transported, stored, dispensed. Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. Food, food preparation area, food storage area, or other area used by employees or patrons, contaminated by sewage or liquid waste. Sewage disposal system is not provided, improper, inadequate or unapproved. Live roaches in facility's food or non-food area. Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit. Pesticide, other toxic chemical improperly used/stored. Pesticide not properly labeled or used by unlicensed individual. Condensation or liquid waste improperly disposed of. 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. Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service. No soap or acceptable hand-drying device. No hot and cold running water or water at inadequate pressure. 
Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area.
HIDDEN WATER NYC FREE
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. 
Food Protection Certificate (FPC) not held by manager or supervisor of food operations. 
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.Fingernail polish worn or fingernails not kept clean and trimmed. Effective hair restraint not worn where required. Outer garment soiled with possible contaminant. Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.Mechanical or natural ventilation not provided, inadequate, improperly installed, in disrepair or fails to prevent and control excessive build-up of grease, heat, steam condensation, vapors, odors, smoke or fumes.Evidence of mice or live mice in establishment's food or non-food areas.
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