TASTY KING, 534 EAST 14 STREET, NY - Restaurant inspection findings and violations
Violation code | Inspection Date | Golden Apple | Violation Points |
|---|---|---|---|
06C (Critical Violations - Personal Hygiene & Other Food Protection) | Jun 15, 2009 | No | 5 |
| Nov 20, 2008 | No | 11 |
| Jun 27, 2008 | No | 6 |
| Jun 04, 2008 | No | 78 |
| May 19, 2008 | No | 16 |
| May 13, 2008 | No | 31 |
| Apr 11, 2008 | No | 42 |
| Jun 20, 2007 | No | 14 |
10G (General Violations Conditions - Facility Maintenance) | Jun 27, 2006 | No | 3 |
- Violation descriptions:
- 02B - Hot food item not held at or above 140F.
- 04A - Food Protection Certificate not held by supervisor of food operations.
- 04I - Food item spoiled, adulterated, contaminated or cross-contaminated.
- 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.
- 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.
- 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.
- 06F - Wiping cloths dirty or not stored in sanitizing solution.
- 08A - Facility not vermin proof. Harborage or conditions conducive to vermin exist.
- 09A - Canned food product observed severely dented.
- 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.
- 10G - Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained.
- 10K - Immersion basket not provided, used or of incorrect size. Incorrect manual technique. Test kit and thermometer not provided or used. Improper drying practices.
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