LA VILLA PIZZERIA, 6610 AVENUE U, NY - Restaurant inspection findings and violations
Violation code | Inspection Date | Violation Points |
|---|---|---|
| Aug 21, 2014 | 12 |
02B (Critical Violations - Food Temperature) | Apr 03, 2014 | 7 |
| Feb 20, 2014 | 19 |
10F (General Violations Conditions - Facility Maintenance) | Jan 16, 2013 | 2 |
| Jul 31, 2012 | 13 |
| Jul 17, 2012 | 29 |
05D (Critical Violations - Facility Design) | Mar 08, 2012 | 10 |
| Feb 27, 2012 | 24 |
| Oct 27, 2011 | 12 |
| Oct 17, 2011 | 27 |
- 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.
- 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.
- 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.
- 08A - Facility not vermin proof. Harborage or conditions conducive to vermin exist.
- 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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