06A (Critical Violations - Personal Hygiene & Other Food Protection)
06C (Critical Violations - Personal Hygiene & Other Food Protection)
Aug 23, 2011
10
04H (Critical Violations - Food Protection)
05D (Critical Violations - Facility Design)
06D (Critical Violations - Personal Hygiene & Other Food Protection)
Jun 08, 2011
43
Violation descriptions:
02G - Cold food held above 41F (smoked fish above 38F) except during necessary preparation.
04C - Food worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
04H - Food in contact with utensil, container, or pipe that consist of toxic material.
04J - Unprotected food re-served.
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.
06A - Personal cleanliness inadequate. Clean outer garments, effective hair restraint not worn.
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.
06F - Wiping cloths dirty or not stored in sanitizing solution.
10A - Toilet facility not maintained and provided with toilet paper, waste receptacle and self-closing door.
10I - Minimum final rinse temperature of 170F or proper chemical and temperature levels not maintained in manual utensil washing operation.
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