06E (Critical Violations - Personal Hygiene & Other Food Protection)
Apr 19, 2013
13
02B (Critical Violations - Food Temperature)
06E (Critical Violations - Personal Hygiene & Other Food Protection)
May 01, 2012
12
06C (Critical Violations - Personal Hygiene & Other Food Protection)
Oct 07, 2011
5
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.
02H - Food not cooled by an approved method whereby the internal product temperature is reduced from 140F to 70F or less within 2 hours, and from 70F to 41F or less within 4 additional hours.
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.
06E - Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
10J - Mechanical dishwasher not operated as per manufacturer's specifications (time/temperature/chemical concentration); machine defective.
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