HI TEA, 6124 SPRINGFIELD BOULEVARD, NY - Restaurant inspection findings and violations
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Violation code Inspection Date Violation Points (the lower the better) 02G (Critical Violations - Food Temperature)
Feb 20, 2014 7
02G (Critical Violations - Food Temperature)
10F (General Violations Conditions - Facility Maintenance)
Feb 06, 2013 11
02G (Critical Violations - Food Temperature)
10I (General Violations Conditions - Facility Maintenance)
Sep 13, 2012 12
04C (Critical Violations - Food Protection)
Aug 27, 2012 7
-
Feb 09, 2012 -
-
Dec 31, 2011 -
02G (Critical Violations - Food Temperature)
09C (General Violations Conditions - Food Source)
Nov 02, 2011 9
10B (General Violations Conditions - Facility Maintenance)
Jul 11, 2011 2
02G (Critical Violations - Food Temperature)
06E (Critical Violations - Personal Hygiene & Other Food Protection)
09A (General Violations Conditions - Food Source)
Jun 14, 2011 22
-
Mar 28, 2011 0
Violation descriptions:
02G - Cold food held above 41F (smoked fish above 38F) except during necessary preparation.
04C - Food worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
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.
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.
10I - Minimum final rinse temperature of 170F or proper chemical and temperature levels not maintained in manual utensil washing operation.
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