02G - Cold food held above 41F (smoked fish above 38F) except during necessary preparation.
04C - Food worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
04L - Evidence of rats or live rats present in facility's food and/or non-food areas.
04N - Evidence of roaches or live roaches present in facility's food and/or non-food areas.
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.
06F - Wiping cloths dirty or not stored in sanitizing solution.
08A - Facility not vermin proof. Harborage or conditions conducive to vermin exist.
08C - Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.
10A - Toilet facility not maintained and provided with toilet paper, waste receptacle and self-closing door.
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.
10E - Accurate thermometer not provided in refrigerated or hot holding equipment.
10H - Food service operation occurring in room used as living or sleeping quarters.
10J - Mechanical dishwasher not operated as per manufacturer's specifications (time/temperature/chemical concentration); machine defective.
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