SUSHI VILLAGE, 3250 FRANCIS LEWIS BOULEVARD, NY - Restaurant inspection findings and violations
Violation code | Inspection Date | Violation Points |
|---|---|---|
| Nov 24, 2014 | 20 |
10B (General Violations Conditions - Facility Maintenance) | Jun 04, 2014 | 2 |
| May 07, 2014 | 24 |
05H (Critical Violations - Facility Design) | Nov 25, 2013 | 10 |
| Oct 16, 2013 | 23 |
| Jun 11, 2013 | 12 |
| May 31, 2013 | 33 |
- | Mar 27, 2013 | - |
| Jan 02, 2013 | 35 |
| Dec 06, 2012 | 20 |
| Jun 07, 2012 | 7 |
| May 23, 2012 | 32 |
| Jan 14, 2012 | 19 |
| Jan 03, 2012 | 42 |
- 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.
- 03C - Eggs found dirty, cracked; liquid, frozen or powdered eggs not pasteurized.
- 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.
- 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.
- 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.
- 08A - Facility not vermin proof. Harborage or conditions conducive to vermin exist.
- 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.
- 10G - Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained.
- 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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