06D (Critical Violations - Personal Hygiene & Other Food Protection)
06F (Critical Violations - Personal Hygiene & Other Food Protection)
May 01, 2014
32
02G (Critical Violations - Food Temperature)
06F (Critical Violations - Personal Hygiene & Other Food Protection)
Oct 18, 2013
13
04H (Critical Violations - Food Protection)
06F (Critical Violations - Personal Hygiene & Other Food Protection)
Aug 21, 2013
13
02G (Critical Violations - Food Temperature)
06C (Critical Violations - Personal Hygiene & Other Food Protection)
06E (Critical Violations - Personal Hygiene & Other Food Protection)
Feb 23, 2013
20
02G (Critical Violations - Food Temperature)
04J (Critical Violations - Food Protection)
06D (Critical Violations - Personal Hygiene & Other Food Protection)
06F (Critical Violations - Personal Hygiene & Other Food Protection)
Dec 27, 2012
28
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.
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.
04C - Food worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
04H - Food in contact with utensil, container, or pipe that consist of toxic material.
04J - Unprotected food re-served.
04L - Evidence of rats or live rats 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.
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.
10F - Equipment not easily movable or sealed to floor, adjoining equipment, adjacent walls or ceiling. Aisle or workspace inadequate.
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