KENNEDY FRIED CHICKEN, 35-61 JUNCTION BOULEVARD, NY - Restaurant inspection findings and violations
Violation code | Inspection Date | Violation Points |
|---|---|---|
| Sep 05, 2014 | 9 |
| Aug 19, 2014 | 20 |
| Apr 03, 2014 | 9 |
| Mar 08, 2014 | 16 |
| Sep 23, 2013 | 12 |
| Sep 11, 2013 | 30 |
| Apr 09, 2013 | 13 |
| Mar 26, 2013 | 29 |
| Jul 31, 2012 | 13 |
| Jul 10, 2012 | 15 |
- | Jun 07, 2012 | - |
- | Apr 12, 2012 | - |
| Feb 28, 2012 | 17 |
| Feb 07, 2012 | 31 |
- Violation descriptions:
- 02B - Hot food item not held at or above 140F.
- 02C - Hot food item that has been cooked and refrigerated is being held for service without first being reheated to 165F or above within 2 hours.
- 02D - Precooked potentially hazardous food from commercial food processing establishment that is supposed to be heated, but is not heated to 140F within 2 hours.
- 02G - Cold food held above 41F (smoked fish above 38F) except during necessary preparation.
- 04H - Food in contact with utensil, container, or pipe that consist of toxic material.
- 04L - Evidence of rats or live rats present in facility's food and/or non-food areas.
- 04N - Evidence of roaches or live roaches present in facility's food and/or non-food areas.
- 06D - Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- 06F - Wiping cloths dirty or not stored in sanitizing solution.
- 08A - Facility not vermin proof. Harborage or conditions conducive to vermin exist.
- 08B - Garbage receptacles not provided or inadequate. Garbage storagearea not properly constructed or maintained; grinder or compactor dirty.
- 09B - Milk or milk product undated, improperly dated or expired.
- 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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