CAFE DU SOLEIL, 245 WEST 104 STREET, NY - Restaurant inspection findings and violations
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Violation code | Inspection Date | Violation Points (the lower the better) |
---|
- 02B (Critical Violations - Food Temperature)
- 06E (Critical Violations - Personal Hygiene & Other Food Protection)
| Nov 29, 2013 | 13 |
- 02G (Critical Violations - Food Temperature)
- 04L (Critical Violations - Food Protection)
- 06C (Critical Violations - Personal Hygiene & Other Food Protection)
- 08A (General Violations Conditions - Vermin/Garbage)
- 10F (General Violations Conditions - Facility Maintenance)
| May 02, 2013 | 26 |
- 04L (Critical Violations - Food Protection)
- 06D (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)
| Apr 03, 2013 | 23 |
- 06E (Critical Violations - Personal Hygiene & Other Food Protection)
- 10E (General Violations Conditions - Facility Maintenance)
- 10J (General Violations Conditions - Facility Maintenance)
| Apr 03, 2012 | 9 |
04N (Critical Violations - Food Protection)
| Sep 14, 2011 | 8 |
- 04H (Critical Violations - Food Protection)
- 04M (Critical Violations - Food Protection)
- 08A (General Violations Conditions - Vermin/Garbage)
- 09C (General Violations Conditions - Food Source)
- 10F (General Violations Conditions - Facility Maintenance)
| Apr 21, 2011 | 24 |
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.
- 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.
- 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.
- 09C - Thawing procedures improper.
- 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.
- 10J - Mechanical dishwasher not operated as per manufacturer's specifications (time/temperature/chemical concentration); machine defective.
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