PRINCE NOODLE HOUSE, 37-17 PRINCE STREET, NY - Restaurant inspection findings and violations
Violation code | Inspection Date | Violation Points |
|---|---|---|
| Sep 11, 2014 | 12 |
- | Aug 21, 2014 | 0 |
| Aug 20, 2014 | 49 |
| Mar 26, 2014 | 12 |
| Mar 06, 2014 | 12 |
02B (Critical Violations - Food Temperature) | Sep 19, 2013 | 7 |
| Aug 15, 2013 | 20 |
| Mar 27, 2013 | 11 |
| Mar 05, 2013 | 7 |
| Sep 20, 2012 | 17 |
| Sep 11, 2012 | 15 |
| Mar 14, 2012 | 12 |
| Mar 01, 2012 | 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.
- 03A - Food from unapproved or unknown source, or home canned.
- 04A - Food Protection Certificate not held by supervisor of food operations.
- 04F - Food, food preparation area, food storage area, area used by employees or patrons, contaminated by sewage or liquid waste.
- 04H - Food in contact with utensil, container, or pipe that consist of toxic material.
- 04L - Evidence of rats or live rats present in facility's food and/or non-food areas.
- 04M - Evidence of mice or live mice 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.
- 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.
- 08A - Facility not vermin proof. Harborage or conditions conducive to vermin exist.
- 09B - Milk or milk product undated, improperly dated or expired.
- 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.
- 10I - Minimum final rinse temperature of 170F or proper chemical and temperature levels not maintained in manual utensil washing operation.
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