NO. 1 CHINA GARDEN KITCHEN, 1349 EDWARD L GRANT HIGHWAY, NY - Restaurant inspection findings and violations
Violation code | Inspection Date | Violation Points |
|---|---|---|
| Oct 21, 2014 | 12 |
10F (General Violations Conditions - Facility Maintenance) | Nov 06, 2013 | 2 |
| Jun 04, 2013 | 7 |
| May 16, 2013 | 13 |
10F (General Violations Conditions - Facility Maintenance) | Dec 19, 2012 | 4 |
| Dec 17, 2012 | 5 |
| Dec 13, 2012 | 43 |
| Oct 22, 2012 | 16 |
| Jul 16, 2012 | 16 |
- Violation descriptions:
- 02G - Cold food held above 41F (smoked fish above 38F) except during necessary preparation.
- 04K - Appropriately scaled metal stem-type thermometer not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding.
- 04L - Evidence of rats or live rats present in facility's food and/or non-food areas.
- 04M - Evidence of mice or live mice 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.
- 06A - Personal cleanliness inadequate. Clean outer garments, effective hair restraint not worn.
- 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.
- 06F - Wiping cloths dirty or not stored in sanitizing solution.
- 08A - Facility not vermin proof. Harborage or conditions conducive to vermin exist.
- 08C - Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.
- 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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