DONUT STOP, 9406 3 AVENUE, NY - Restaurant inspection findings and violations
Violation code | Inspection Date | Violation Points |
|---|---|---|
| Apr 04, 2014 | 11 |
| Oct 29, 2013 | 10 |
| Oct 16, 2013 | 24 |
04L (Critical Violations - Food Protection) | Jun 05, 2013 | 7 |
| May 15, 2013 | 30 |
| Dec 18, 2012 | 13 |
| Dec 03, 2012 | 14 |
- | Sep 27, 2012 | - |
| May 09, 2012 | 21 |
| Apr 26, 2012 | 23 |
| Dec 12, 2011 | 12 |
| Nov 15, 2011 | 19 |
04L (Critical Violations - Food Protection) | May 13, 2011 | 5 |
| Apr 25, 2011 | 18 |
- 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.
- 04L - Evidence of rats or live rats present in facility's food and/or non-food areas.
- 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.
- 08A - Facility not vermin proof. Harborage or conditions conducive to vermin exist.
- 08C - Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.
- 10D - Ventilation system not provided, improperly installed or in disrepair.
- 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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