USA DINER, 243-03 MERRICK BOULEVARD, NY - Restaurant inspection findings and violations
Violation code | Inspection Date | Violation Points |
|---|---|---|
| Aug 25, 2014 | 22 |
| Jul 21, 2014 | 30 |
| Dec 30, 2013 | 21 |
| Dec 11, 2013 | 26 |
- | Nov 16, 2013 | - |
| Oct 12, 2013 | - | |
| Jul 10, 2013 | 18 |
| Jun 26, 2013 | 17 |
- | Jun 25, 2013 | - |
| May 02, 2013 | - | |
| Jan 14, 2013 | 16 |
| Dec 05, 2012 | 33 |
- | Oct 11, 2012 | - |
| Jul 31, 2012 | 29 |
| Jun 29, 2012 | 30 |
| Feb 15, 2012 | 38 |
| Jan 24, 2012 | 35 |
| Oct 12, 2011 | 17 |
| Oct 03, 2011 | 53 |
- 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.
- 04H - Food in contact with utensil, container, or pipe that consist of toxic material.
- 04N - Evidence of roaches or live roaches present in facility's food and/or non-food areas.
- 05A - Sewage disposal system improper or unapproved.
- 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.
- 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.
- 10D - Ventilation system not provided, improperly installed or in disrepair.
- 10E - Accurate thermometer not provided in refrigerated or hot holding equipment.
- 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.
- 10J - Mechanical dishwasher not operated as per manufacturer's specifications (time/temperature/chemical concentration); machine defective.
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