06B (Critical Violations - Personal Hygiene & Other Food Protection)
Mar 04, 2013
15
02H (Critical Violations - Food Temperature)
05E (Critical Violations - Facility Design)
Jan 28, 2013
17
02B (Critical Violations - Food Temperature)
Jan 12, 2013
10
Violation descriptions:
02B - Hot food item not held at or above 140F.
02H - Food not cooled by an approved method whereby the internal product temperature is reduced from 140F to 70F or less within 2 hours, and from 70F to 41F or less within 4 additional hours.
04A - Food Protection Certificate not held by supervisor of food operations.
04L - Evidence of rats or live rats present in facility's food and/or non-food areas.
05E - Toilet facility not provided for employees or for patrons when required.
06B - Tobacco use, eating, drinking in food preparation, food storage or dishwashing area observed.
06C - Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
10E - Accurate thermometer not provided in refrigerated or hot holding equipment.
10F - Equipment not easily movable or sealed to floor, adjoining equipment, adjacent walls or ceiling. Aisle or workspace inadequate.
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