BAHIA RESTAURANT & CAFE, 690 GRAND STREET, NY - Restaurant inspection findings and violations

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Business Info

Name: BAHIA RESTAURANT & CAFE
Type: Restaurant
Address: 690 GRAND STREET, NY 11211
Phone: 718-218-9592
Last inspection: Oct 20, 2014

Restaurant representatives - add corrected or new information about BAHIA RESTAURANT & CAFE, 690 GRAND STREET, NY »

Violation code

Inspection Date

Violation Points
(the lower the better)

-

Oct 20, 2014-

-

Sep 23, 2014-
  • 02G (Critical Violations - Food Temperature)
  • 04C (Critical Violations - Food Protection)
  • 06F (Critical Violations - Personal Hygiene & Other Food Protection)
  • 10B (General Violations Conditions - Facility Maintenance)
  • 10F (General Violations Conditions - Facility Maintenance)
Jun 26, 201425

02G (Critical Violations - Food Temperature)

Jun 03, 201410
  • 04K (Critical Violations - Food Protection)
  • 04L (Critical Violations - Food Protection)
  • 08A (General Violations Conditions - Vermin/Garbage)
Jan 02, 20149
  • 02B (Critical Violations - Food Temperature)
  • 06D (Critical Violations - Personal Hygiene & Other Food Protection)
  • 10F (General Violations Conditions - Facility Maintenance)
Dec 05, 201310
  • 06E (Critical Violations - Personal Hygiene & Other Food Protection)
  • 10B (General Violations Conditions - Facility Maintenance)
  • 10F (General Violations Conditions - Facility Maintenance)
Jun 12, 201312
  • 02G (Critical Violations - Food Temperature)
  • 06C (Critical Violations - Personal Hygiene & Other Food Protection)
  • 10B (General Violations Conditions - Facility Maintenance)
  • 10F (General Violations Conditions - Facility Maintenance)
May 21, 201322
  • 02G (Critical Violations - Food Temperature)
  • 10F (General Violations Conditions - Facility Maintenance)
Dec 26, 20129
  • 04K (Critical Violations - Food Protection)
  • 06A (Critical Violations - Personal Hygiene & Other Food Protection)
  • 06F (Critical Violations - Personal Hygiene & Other Food Protection)
  • 08A (General Violations Conditions - Vermin/Garbage)
  • 10F (General Violations Conditions - Facility Maintenance)
  • 10I (General Violations Conditions - Facility Maintenance)
Nov 21, 201218
  • 02G (Critical Violations - Food Temperature)
  • 10B (General Violations Conditions - Facility Maintenance)
  • 10E (General Violations Conditions - Facility Maintenance)
Jun 27, 201212
  • 06C (Critical Violations - Personal Hygiene & Other Food Protection)
  • 06D (Critical Violations - Personal Hygiene & Other Food Protection)
  • 06E (Critical Violations - Personal Hygiene & Other Food Protection)
  • 10F (General Violations Conditions - Facility Maintenance)
Jun 08, 201220

    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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 10I - Minimum final rinse temperature of 170F or proper chemical and temperature levels not maintained in manual utensil washing operation.

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