06C (Critical Violations - Personal Hygiene & Other Food Protection)
Dec 29, 2011
13
02H (Critical Violations - Food Temperature)
04M (Critical Violations - Food Protection)
Dec 19, 2011
18
Violation descriptions:
02G - Cold food held above 41F (smoked fish above 38F) except during necessary preparation.
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.
04M - Evidence of mice or live mice present in facility's food and/or non-food areas.
06C - Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
09C - Thawing procedures improper.
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.
10F - Equipment not easily movable or sealed to floor, adjoining equipment, adjacent walls or ceiling. Aisle or workspace inadequate.
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