5BAR KARAOKE, 38 WEST 32 STREET, NY - Restaurant inspection findings and violations
Violation code | Inspection Date | Violation Points |
|---|---|---|
| Feb 07, 2014 | 7 |
| Sep 03, 2013 | 24 |
| Aug 13, 2013 | 31 |
| Mar 13, 2013 | 12 |
| Feb 12, 2013 | 33 |
- | Dec 26, 2012 | - |
- | Dec 19, 2012 | - |
- | Nov 13, 2012 | - |
15J (Tobacco Enforcement Violations - Smoke-Free Air Act) | Oct 23, 2012 | - |
06E (Critical Violations - Personal Hygiene & Other Food Protection) | Aug 07, 2012 | 5 |
| Jul 24, 2012 | 57 |
- Violation descriptions:
- 02B - Hot food item not held at or above 140F.
- 04A - Food Protection Certificate not held by supervisor of food operations.
- 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.
- 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.
- 08C - Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.
- 09C - Thawing procedures improper.
- 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.
- 10J - Mechanical dishwasher not operated as per manufacturer's specifications (time/temperature/chemical concentration); machine defective.
- 15J - Ashtray present in smoke-free area.
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