06D (Critical Violations - Personal Hygiene & Other Food Protection)
Sep 19, 2006
No
21
Violation descriptions:
02B - Hot food item not held at or above 140F.
02G - Cold food held above 41F (smoked fish above 38F) except during necessary preparation.
02I - Food prepared from ingredients at ambient temperature not cooled to 41F or below within 4 hours.
04K - Appropriately scaled metal stem-type thermometer not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding.
04M - Evidence of mice or live mice present in facility's food and/or non-food areas.
04O - Evidence of flying insects present in facility's food and/or non-food areas.
06D - Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
06F - Wiping cloths dirty or not stored in sanitizing solution.
08A - Facility not vermin proof. Harborage or conditions conducive to vermin exist.
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