06D (Critical Violations - Personal Hygiene & Other Food Protection)
Dec 12, 2012
5
05D (Critical Violations - Facility Design)
Apr 04, 2012
10
05D (Critical Violations - Facility Design)
Feb 09, 2012
28
04J (Critical Violations - Food Protection)
05D (Critical Violations - Facility Design)
Aug 25, 2011
18
Violation descriptions:
02G - Cold food held above 41F (smoked fish above 38F) except during necessary preparation.
04J - Unprotected food re-served.
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.
06D - Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
10B - Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly.
10F - Equipment not easily movable or sealed to floor, adjoining equipment, adjacent walls or ceiling. Aisle or workspace inadequate.
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