RICARDO STEAK HOUSE, 2145 2 AVENUE, NY - Restaurant inspection findings and violations
Violation code | Inspection Date | Violation Points |
|---|---|---|
02G (Critical Violations - Food Temperature) | Sep 09, 2014 | 10 |
| Aug 28, 2014 | 17 |
| Mar 12, 2014 | 11 |
| Feb 08, 2014 | 7 |
- | Oct 12, 2013 | - |
| Aug 21, 2013 | - | |
| Aug 02, 2013 | 12 |
10F (General Violations Conditions - Facility Maintenance) | Jun 21, 2013 | 2 |
| Jun 18, 2013 | 61 |
| Jan 03, 2013 | 12 |
| Aug 20, 2012 | 29 |
| Feb 28, 2012 | 12 |
| Feb 06, 2012 | 20 |
- Violation descriptions:
- 02A - Food not cooked to required minimum temperature: Poultry, meat stuffing, stuffed meats >= 165F for 15 seconds. Ground meat and food containing ground meat >= 158F for 15 seconds. Pork, any food containing pork >= 155F for 15 seconds. Rare roast beef, rare beefsteak except per individual customer request >= required temperature and time. All other foods except shell eggs per individual customer request >= 145F for 15 seconds.
- 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.
- 04C - Food worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
- 04H - Food in contact with utensil, container, or pipe that consist of toxic material.
- 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.
- 05B - Harmful, noxious gas or vapor detected. CO >= 13 ppm.
- 05F - Refrigerated or hot holding equipment to keep potentially hazardous foods at required temperatures not provided.
- 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.
- 06E - Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
- 06F - Wiping cloths dirty or not stored in sanitizing solution.
- 09A - Canned food product observed severely dented.
- 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.
- 10D - Ventilation system not provided, improperly installed or in disrepair.
- 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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