HEARTLAND BAGELS 11, 1024 ROSSVILLE AVENUE, NY - Restaurant inspection findings and violations
Violation code | Inspection Date | Violation Points |
|---|---|---|
| Jun 04, 2014 | 6 |
| May 19, 2014 | 16 |
| Dec 04, 2013 | 23 |
| Nov 06, 2013 | 33 |
- | Jun 17, 2013 | - |
| Jan 28, 2013 | 12 |
| Sep 05, 2012 | 17 |
04A (Critical Violations - Food Protection) | Feb 08, 2012 | 10 |
| Jan 25, 2012 | 26 |
| Oct 28, 2011 | 5 |
- Violation descriptions:
- 02G - Cold food held above 41F (smoked fish above 38F) except during necessary preparation.
- 03A - Food from unapproved or unknown source, or home canned.
- 04A - Food Protection Certificate not held by supervisor of food operations.
- 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.
- 06A - Personal cleanliness inadequate. Clean outer garments, effective hair restraint not worn.
- 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.
- 09A - Canned food product observed severely dented.
- 09C - Thawing procedures improper.
- 10A - Toilet facility not maintained and provided with toilet paper, waste receptacle and self-closing door.
- 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.
- 10F - Equipment not easily movable or sealed to floor, adjoining equipment, adjacent walls or ceiling. Aisle or workspace inadequate.
- 10H - Food service operation occurring in room used as living or sleeping quarters.
- 10I - Minimum final rinse temperature of 170F or proper chemical and temperature levels not maintained in manual utensil washing operation.
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