06B (Critical Violations - Personal Hygiene & Other Food Protection)
06D (Critical Violations - Personal Hygiene & Other Food Protection)
15L (Tobacco Enforcement Violations - Smoke-Free Air Act)
Feb 05, 2014
10
02G (Critical Violations - Food Temperature)
06D (Critical Violations - Personal Hygiene & Other Food Protection)
15L (Tobacco Enforcement Violations - Smoke-Free Air Act)
Jul 09, 2013
13
02B (Critical Violations - Food Temperature)
02G (Critical Violations - Food Temperature)
04H (Critical Violations - Food Protection)
Jun 15, 2013
21
06D (Critical Violations - Personal Hygiene & Other Food Protection)
Mar 25, 2013
5
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.
04A - Food Protection Certificate not held by supervisor of food operations.
04H - Food in contact with utensil, container, or pipe that consist of toxic material.
04L - Evidence of rats or live rats 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.
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.
06D - Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
06F - Wiping cloths dirty or not stored in sanitizing solution.
08A - Facility not vermin proof. Harborage or conditions conducive to vermin exist.
08B - Garbage receptacles not provided or inadequate. Garbage storagearea not properly constructed or maintained; grinder or compactor dirty.
10F - Equipment not easily movable or sealed to floor, adjoining equipment, adjacent walls or ceiling. Aisle or workspace inadequate.
10I - Minimum final rinse temperature of 170F or proper chemical and temperature levels not maintained in manual utensil washing operation.
15L - Workplace smoking policy inadequate, not posted, not provided.
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