06D (Critical Violations - Personal Hygiene & Other Food Protection)
May 03, 2013
12
02G (Critical Violations - Food Temperature)
Jan 30, 2013
10
02G (Critical Violations - Food Temperature)
06C (Critical Violations - Personal Hygiene & Other Food Protection)
Jan 09, 2013
15
05D (Critical Violations - Facility Design)
Jan 03, 2012
10
02G (Critical Violations - Food Temperature)
06C (Critical Violations - Personal Hygiene & Other Food Protection)
Sep 26, 2011
13
02G (Critical Violations - Food Temperature)
06D (Critical Violations - Personal Hygiene & Other Food Protection)
Aug 24, 2011
23
Violation descriptions:
02G - Cold food held above 41F (smoked fish above 38F) except during necessary preparation.
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.
06D - Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
10H - Food service operation occurring in room used as living or sleeping quarters.
10J - Mechanical dishwasher not operated as per manufacturer's specifications (time/temperature/chemical concentration); machine defective.
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