06D (Critical Violations - Personal Hygiene & Other Food Protection)
Jul 10, 2013
12
02G (Critical Violations - Food Temperature)
02H (Critical Violations - Food Temperature)
04J (Critical Violations - Food Protection)
Jun 27, 2013
27
Violation descriptions:
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.
04J - Unprotected food re-served.
06D - Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
10F - Equipment not easily movable or sealed to floor, adjoining equipment, adjacent walls or ceiling. Aisle or workspace inadequate.
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