06A (Critical Violations - Personal Hygiene & Other Food Protection)
06D (Critical Violations - Personal Hygiene & Other Food Protection)
06F (Critical Violations - Personal Hygiene & Other Food Protection)
09C (General Violations Conditions - Food Source)
Apr 28, 2011
17
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.
02G - Cold food held above 41F (smoked fish above 38F) except during necessary preparation.
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.
06F - Wiping cloths dirty or not stored in sanitizing solution.
08C - Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.
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.
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