06E (Critical Violations - Personal Hygiene & Other Food Protection)
May 31, 2013
23
02G (Critical Violations - Food Temperature)
04A (Critical Violations - Food Protection)
04L (Critical Violations - Food Protection)
May 03, 2013
24
02G (Critical Violations - Food Temperature)
05D (Critical Violations - Facility Design)
06C (Critical Violations - Personal Hygiene & Other Food Protection)
06F (Critical Violations - Personal Hygiene & Other Food Protection)
15L (Tobacco Enforcement Violations - Smoke-Free Air Act)
Mar 13, 2013
30
Violation descriptions:
02G - Cold food held above 41F (smoked fish above 38F) except during necessary preparation.
04A - Food Protection Certificate not held by supervisor of food operations.
04J - Unprotected food re-served.
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.
06C - Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
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.
09B - Milk or milk product undated, improperly dated or expired.
09C - Thawing procedures improper.
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.
10H - Food service operation occurring in room used as living or sleeping quarters.
15L - Workplace smoking policy inadequate, not posted, not provided.
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