06C (Critical Violations - Personal Hygiene & Other Food Protection)
Nov 12, 2014
23
02G (Critical Violations - Food Temperature)
04N (Critical Violations - Food Protection)
Oct 17, 2014
6
04C (Critical Violations - Food Protection)
May 23, 2014
8
05D (Critical Violations - Facility Design)
06A (Critical Violations - Personal Hygiene & Other Food Protection)
06E (Critical Violations - Personal Hygiene & Other Food Protection)
Apr 28, 2014
20
Violation descriptions:
02G - Cold food held above 41F (smoked fish above 38F) except during necessary preparation.
04C - Food worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
04N - Evidence of roaches or live roaches present in facility's food and/or non-food areas.
05D - Hand washing facility not provided in or near food preparation area and toilet room. Hot and cold running water at adequate pressure not provided at facility. Soap and an acceptable hand-drying device not provided.
06A - Personal cleanliness inadequate. Clean outer garments, effective hair restraint not worn.
06C - Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
06E - Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
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