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200 FIFTH AVENUE, 200 5 AVENUE, NY - Restaurant inspection findings and violations

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Violation Points
(the lower the better)

11
Restaurant: 200 FIFTH AVENUE
Address: 200 5 AVENUE, NY 11217
Last inspection: Apr 30, 2009
Golden Apple: No

Restaurant representatives - add corrected or new information about 200 FIFTH AVENUE, 200 5 AVENUE, NY »

Violation code

Inspection Date

Golden Apple

Violation Points
(the lower the better)

  • 12A (General Violations Conditions - Other Generals)
  • 08A (General Violations Conditions - Vermin/Garbage)
  • 10G (General Violations Conditions - Facility Maintenance)
Apr 30, 2009No11
  • 12A (General Violations Conditions - Other Generals)
  • 08B (General Violations Conditions - Vermin/Garbage)
  • 10G (General Violations Conditions - Facility Maintenance)
  • 04I (Critical Violations - Food Protection)
  • 05D (Critical Violations - Facility Design)
Apr 06, 2009No42

-

Jan 04, 2009No44
  • 10G (General Violations Conditions - Facility Maintenance)
  • 04I (Critical Violations - Food Protection)
  • 06D (Critical Violations - Personal Hygiene & Other Food Protection)
  • 10C (General Violations Conditions - Facility Maintenance)
Apr 26, 2007No19
  • 02G (Critical Violations - Food Temperature)
  • 10C (General Violations Conditions - Facility Maintenance)
  • 09C (General Violations Conditions - Food Source)
  • 10E (General Violations Conditions - Facility Maintenance)
  • 10G (General Violations Conditions - Facility Maintenance)
  • 10B (General Violations Conditions - Facility Maintenance)
  • 04K (Critical Violations - Food Protection)
Apr 03, 2007No28
  • 06F (Critical Violations - Personal Hygiene & Other Food Protection)
  • 06C (Critical Violations - Personal Hygiene & Other Food Protection)
May 27, 2006No10



    Violation descriptions:
  • 02G - Cold food held above 41F (smoked fish above 38F) except during necessary preparation.
  • 04I - Food item spoiled, adulterated, contaminated or cross-contaminated.
  • 04K - Appropriately scaled metal stem-type thermometer not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding.
  • 05D - Hand washing facility not provided in or near food preparation area and toilet room. Hot and cold running water at adequate pressure not provided at facility. Soap and an acceptable hand-drying device 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.
  • 06F - Wiping cloths dirty or not stored in sanitizing solution.
  • 08A - Facility not vermin proof. Harborage or conditions conducive to vermin exist.
  • 08B - Garbage receptacles not provided or inadequate. Garbage storagearea not properly constructed or maintained; grinder or compactor dirty.
  • 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.
  • 10C - Lighting inadequate. Bulb not shielded or shatterproof.
  • 10E - Accurate thermometer not provided in refrigerated or hot holding equipment.
  • 10G - Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained.
  • 12A - General.



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