CHINA TOKYO RESTAURANT, 5908 AVENUE N, NY - Restaurant inspection findings and violations
Violation code | Inspection Date | Violation Points |
|---|---|---|
| Jul 22, 2014 | 18 |
04L (Critical Violations - Food Protection) | Jul 09, 2014 | 7 |
02G (Critical Violations - Food Temperature) | Dec 20, 2013 | 8 |
| Nov 27, 2013 | 13 |
| Apr 18, 2013 | 18 |
| Feb 26, 2013 | 19 |
| Aug 21, 2012 | 12 |
| Jul 31, 2012 | 36 |
- | Apr 13, 2012 | - |
| Mar 02, 2012 | - | |
| Jan 17, 2012 | 9 |
| Jan 07, 2012 | 15 |
| Nov 25, 2011 | 5 |
- Violation descriptions:
- 02G - Cold food held above 41F (smoked fish above 38F) except during necessary preparation.
- 03B - Shellfish not from approved source, improperly tagged/labeled; tags not retained for 90 days.
- 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.
- 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.
- 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.
- 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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