06C (Critical Violations - Personal Hygiene & Other Food Protection)
Mar 25, 2014
13
02B (Critical Violations - Food Temperature)
05D (Critical Violations - Facility Design)
06F (Critical Violations - Personal Hygiene & Other Food Protection)
Mar 04, 2014
22
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.
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.
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.
06F - Wiping cloths dirty or not stored in sanitizing solution.
10D - Ventilation system not provided, improperly installed or in disrepair.
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