HARDEE, 351 MYRTLE AVENUE, NY - Restaurant inspection findings and violations
Violation code | Inspection Date | Violation Points |
|---|---|---|
| Nov 06, 2014 | 39 |
| Apr 21, 2014 | 16 |
| Apr 03, 2014 | 16 |
| Oct 03, 2013 | 20 |
| Sep 16, 2013 | 42 |
| Oct 01, 2012 | 12 |
| May 24, 2012 | 26 |
10F (General Violations Conditions - Facility Maintenance) | May 11, 2012 | 2 |
| May 08, 2012 | 110 |
| Dec 30, 2011 | 19 |
| Dec 15, 2011 | 55 |
- 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.
- 04J - Unprotected food re-served.
- 04K - Appropriately scaled metal stem-type thermometer not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding.
- 04N - Evidence of roaches or live roaches 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.
- 05F - Refrigerated or hot holding equipment to keep potentially hazardous foods at required temperatures not provided.
- 06C - Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
- 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.
- 10A - Toilet facility not maintained and provided with toilet paper, waste receptacle and self-closing door.
- 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.
- 10J - Mechanical dishwasher not operated as per manufacturer's specifications (time/temperature/chemical concentration); machine defective.
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