06C (Critical Violations - Personal Hygiene & Other Food Protection)
06D (Critical Violations - Personal Hygiene & Other Food Protection)
Apr 20, 2012
25
06E (Critical Violations - Personal Hygiene & Other Food Protection)
Dec 20, 2011
5
04H (Critical Violations - Food Protection)
Nov 03, 2011
17
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.
04D - Food worker does not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking, preparing raw foods or otherwise contaminating hands.
04H - Food in contact with utensil, container, or pipe that consist of toxic material.
04N - Evidence of roaches or live roaches 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.
10A - Toilet facility not maintained and provided with toilet paper, waste receptacle and self-closing door.
10D - Ventilation system not provided, improperly installed or in disrepair.
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.
10I - Minimum final rinse temperature of 170F or proper chemical and temperature levels not maintained in manual utensil washing operation.
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