Lupe's East LA Kitchen Inc, 110 AVENUE OF THE AMERICAS, NY - Restaurant inspection findings and violations
Violation code | Inspection Date | Violation Points |
|---|---|---|
| Apr 14, 2014 | 11 |
| Mar 27, 2013 | 10 |
10F (General Violations Conditions - Facility Maintenance) | Oct 16, 2012 | 3 |
| Oct 03, 2012 | 21 |
| Mar 28, 2012 | 22 |
06D (Critical Violations - Personal Hygiene & Other Food Protection) | Mar 19, 2012 | 5 |
10I (General Violations Conditions - Facility Maintenance) | Sep 12, 2011 | 2 |
| Jun 23, 2011 | 22 |
- Violation descriptions:
- 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.
- 04C - Food worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
- 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.
- 08A - Facility not vermin proof. Harborage or conditions conducive to vermin exist.
- 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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