TONY'S PIZZA RESTAURANT, 91-14 63 DRIVE, NY - Restaurant inspection findings and violations
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Violation code Inspection Date Violation Points (the lower the better) 04C (Critical Violations - Food Protection)
04L (Critical Violations - Food Protection)
06C (Critical Violations - Personal Hygiene & Other Food Protection)
08A (General Violations Conditions - Vermin/Garbage)
Nov 10, 2014 22
-
Jan 04, 2014 -
06F (Critical Violations - Personal Hygiene & Other Food Protection)
09A (General Violations Conditions - Food Source)
10E (General Violations Conditions - Facility Maintenance)
10I (General Violations Conditions - Facility Maintenance)
Nov 27, 2013 12
02B (Critical Violations - Food Temperature)
02G (Critical Violations - Food Temperature)
09A (General Violations Conditions - Food Source)
Apr 15, 2013 19
02B (Critical Violations - Food Temperature)
04L (Critical Violations - Food Protection)
08A (General Violations Conditions - Vermin/Garbage)
10F (General Violations Conditions - Facility Maintenance)
Mar 21, 2013 20
06D (Critical Violations - Personal Hygiene & Other Food Protection)
10F (General Violations Conditions - Facility Maintenance)
Sep 12, 2012 8
02G (Critical Violations - Food Temperature)
10B (General Violations Conditions - Facility Maintenance)
Aug 06, 2012 9
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.
04C - Food worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
04L - Evidence of rats or live rats 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.
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.
10E - Accurate thermometer not provided in refrigerated or hot holding equipment.
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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