YAMASHIRO, 466 MYRTLE AVENUE, NY - Restaurant inspection findings and violations
Violation code | Inspection Date | Violation Points |
|---|---|---|
| Oct 08, 2014 | 14 |
06E (Critical Violations - Personal Hygiene & Other Food Protection) | May 21, 2014 | 7 |
| May 13, 2014 | 19 |
| Oct 07, 2013 | 12 |
| Sep 25, 2013 | 17 |
| May 08, 2013 | 12 |
| Apr 23, 2013 | 18 |
| Sep 24, 2012 | 11 |
| Sep 05, 2012 | 19 |
| Jul 11, 2012 | 63 |
| Jul 10, 2012 | 49 |
- 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.
- 03C - Eggs found dirty, cracked; liquid, frozen or powdered eggs not pasteurized.
- 04C - Food worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
- 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.
- 05F - Refrigerated or hot holding equipment to keep potentially hazardous foods at required temperatures not provided.
- 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.
- 08A - Facility not vermin proof. Harborage or conditions conducive to vermin exist.
- 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.
- 10I - Minimum final rinse temperature of 170F or proper chemical and temperature levels not maintained in manual utensil washing operation.
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