TAO HONG BAKERY, 79 CHRYSTIE STREET, NY - Restaurant inspection findings and violations
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Violation code Inspection Date Violation Points (the lower the better) 02B (Critical Violations - Food Temperature)
10F (General Violations Conditions - Facility Maintenance)
Aug 13, 2014 11
02G (Critical Violations - Food Temperature)
10B (General Violations Conditions - Facility Maintenance)
10F (General Violations Conditions - Facility Maintenance)
Aug 27, 2013 11
06C (Critical Violations - Personal Hygiene & Other Food Protection)
06E (Critical Violations - Personal Hygiene & Other Food Protection)
10F (General Violations Conditions - Facility Maintenance)
Aug 30, 2012 13
02B (Critical Violations - Food Temperature)
06F (Critical Violations - Personal Hygiene & Other Food Protection)
Apr 18, 2012 13
02G (Critical Violations - Food Temperature)
06D (Critical Violations - Personal Hygiene & Other Food Protection)
06E (Critical Violations - Personal Hygiene & Other Food Protection)
10F (General Violations Conditions - Facility Maintenance)
Mar 21, 2012 20
-
Dec 12, 2011 0
02B (Critical Violations - Food Temperature)
02G (Critical Violations - Food Temperature)
04H (Critical Violations - Food Protection)
04J (Critical Violations - Food Protection)
04L (Critical Violations - Food Protection)
04M (Critical Violations - Food Protection)
06C (Critical Violations - Personal Hygiene & Other Food Protection)
08A (General Violations Conditions - Vermin/Garbage)
09A (General Violations Conditions - Food Source)
10F (General Violations Conditions - Facility Maintenance)
10I (General Violations Conditions - Facility Maintenance)
Dec 09, 2011 83
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.
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.
04M - Evidence of mice or live mice 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.
06F - Wiping cloths dirty or not stored in sanitizing solution.
08A - Facility not vermin proof. Harborage or conditions conducive to vermin exist.
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.
10I - Minimum final rinse temperature of 170F or proper chemical and temperature levels not maintained in manual utensil washing operation.
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