J & R RESTAURANT, 3-11 27 AVENUE, NY - Restaurant inspection findings and violations
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Violation code Inspection Date Golden Apple Violation Points (the lower the better) 08A (General Violations Conditions - Vermin/Garbage)
02G (Critical Violations - Food Temperature)
04M (Critical Violations - Food Protection)
Mar 23, 2009 No 15
10C (General Violations Conditions - Facility Maintenance)
10G (General Violations Conditions - Facility Maintenance)
Jul 08, 2008 No 4
05G (Critical Violations - Facility Design)
10B (General Violations Conditions - Facility Maintenance)
09D (General Violations Conditions - Food Source)
08C (General Violations Conditions - Vermin/Garbage)
02B (Critical Violations - Food Temperature)
02G (Critical Violations - Food Temperature)
06A (Critical Violations - Personal Hygiene & Other Food Protection)
04O (Critical Violations - Food Protection)
10L (General Violations Conditions - Facility Maintenance)
02C (Critical Violations - Food Temperature)
Jul 02, 2008 No 67
10C (General Violations Conditions - Facility Maintenance)
10G (General Violations Conditions - Facility Maintenance)
06E (Critical Violations - Personal Hygiene & Other Food Protection)
Feb 28, 2007 No 11
09A (General Violations Conditions - Food Source)
06E (Critical Violations - Personal Hygiene & Other Food Protection)
03D (Critical Violations - Food Source)
10C (General Violations Conditions - Facility Maintenance)
02G (Critical Violations - Food Temperature)
06D (Critical Violations - Personal Hygiene & Other Food Protection)
02B (Critical Violations - Food Temperature)
Feb 08, 2007 No 38
09D (General Violations Conditions - Food Source)
08C (General Violations Conditions - Vermin/Garbage)
04C (Critical Violations - Food Protection)
04N (Critical Violations - Food Protection)
Apr 12, 2006 No 16
Violation descriptions:
02B - Hot food item not held at or above 140F.
02C - Hot food item that has been cooked and refrigerated is being held for service without first being reheated to 165F or above within 2 hours.
02G - Cold food held above 41F (smoked fish above 38F) except during necessary preparation.
03D - Canned food product observed swollen, leaking and rusted.
04C - Food worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
04M - Evidence of mice or live mice present in facility's food and/or non-food areas.
04N - Evidence of roaches or live roaches 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.
05G - Sufficient refrigerated or hot holding equipment not provided to meet proper time and temperature requirements for potentially hazardous foods.
06A - Personal cleanliness inadequate. Clean outer garments, effective hair restraint not worn.
06D - Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
06E - Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
08A - Facility not vermin proof. Harborage or conditions conducive to vermin exist.
08C - Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.
09A - Canned food product observed severely dented.
09D - Food contact surface not properly maintained.
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.
10C - Lighting inadequate. Bulb not shielded or shatterproof.
10G - Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained.
10L - Single service item reused, improperly stored, dispensed; not used when required.
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