P.D. O'HURLEY'S, 557 12 AVENUE, NY - Restaurant inspection findings and violations
Violation code | Inspection Date | Violation Points |
|---|---|---|
- | Oct 21, 2014 | - |
| Aug 14, 2014 | 21 |
| Jul 28, 2014 | 29 |
10F (General Violations Conditions - Facility Maintenance) | Mar 21, 2014 | 2 |
| Mar 20, 2014 | 61 |
| Nov 25, 2013 | 8 |
| Jul 05, 2013 | 24 |
| Jun 21, 2013 | 54 |
04J (Critical Violations - Food Protection) | May 24, 2013 | 8 |
| May 21, 2013 | 59 |
| Oct 23, 2012 | 26 |
| May 15, 2012 | 12 |
| May 02, 2012 | 15 |
| Dec 27, 2011 | 17 |
| Dec 21, 2011 | 53 |
| Dec 06, 2011 | 44 |
| Nov 02, 2011 | 21 |
- Violation descriptions:
- 02A - Food not cooked to required minimum temperature: Poultry, meat stuffing, stuffed meats >= 165F for 15 seconds. Ground meat and food containing ground meat >= 158F for 15 seconds. Pork, any food containing pork >= 155F for 15 seconds. Rare roast beef, rare beefsteak except per individual customer request >= required temperature and time. All other foods except shell eggs per individual customer request >= 145F for 15 seconds.
- 02B - Hot food item not held at or above 140F.
- 02G - Cold food held above 41F (smoked fish above 38F) except during necessary preparation.
- 03B - Shellfish not from approved source, improperly tagged/labeled; tags not retained for 90 days.
- 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.
- 04J - Unprotected food re-served.
- 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.
- 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.
- 05E - Toilet facility not provided for employees or for patrons when required.
- 05F - Refrigerated or hot holding equipment to keep potentially hazardous foods at required temperatures not provided.
- 05H - Properly enclosed service/maintenance area 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.
- 09A - Canned food product observed severely dented.
- 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.
- 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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