PANDA CHINESE RESTAURANT, 19617 LINDEN BOULEVARD, NY - Restaurant inspection findings and violations
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Violation code | Inspection Date | Violation Points (the lower the better) |
---|
- 04A (Critical Violations - Food Protection)
- 04H (Critical Violations - Food Protection)
- 10F (General Violations Conditions - Facility Maintenance)
| Oct 15, 2014 | 20 |
- 06C (Critical Violations - Personal Hygiene & Other Food Protection)
- 10G (General Violations Conditions - Facility Maintenance)
| Sep 13, 2014 | 7 |
- 02G (Critical Violations - Food Temperature)
- 06F (Critical Violations - Personal Hygiene & Other Food Protection)
| Mar 25, 2014 | 13 |
06C (Critical Violations - Personal Hygiene & Other Food Protection)
| Feb 28, 2014 | 5 |
- 02B (Critical Violations - Food Temperature)
- 10H (General Violations Conditions - Facility Maintenance)
| May 22, 2013 | 9 |
- 02G (Critical Violations - Food Temperature)
- 06C (Critical Violations - Personal Hygiene & Other Food Protection)
- 06D (Critical Violations - Personal Hygiene & Other Food Protection)
- 10I (General Violations Conditions - Facility Maintenance)
| Apr 13, 2013 | 26 |
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.
- 04A - Food Protection Certificate not held by supervisor of food operations.
- 04H - Food in contact with utensil, container, or pipe that consist of toxic material.
- 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.
- 10F - Equipment not easily movable or sealed to floor, adjoining equipment, adjacent walls or ceiling. Aisle or workspace inadequate.
- 10G - Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained.
- 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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