CAFE UN DEUX TROIS, 123 WEST 44 STREET, NY - Restaurant inspection findings and violations

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Business Info

Name: CAFE UN DEUX TROIS
Type: Restaurant
Address: 123 WEST 44 STREET, NY 10036
Phone: 212-354-4148
Last inspection: Jan 08, 2014
Violation Points
(the lower the better)

11

Restaurant representatives - add corrected or new information about CAFE UN DEUX TROIS, 123 WEST 44 STREET, NY »

Violation code

Inspection Date

Violation Points
(the lower the better)

  • 06C (Critical Violations - Personal Hygiene & Other Food Protection)
  • 09C (General Violations Conditions - Food Source)
  • 10F (General Violations Conditions - Facility Maintenance)
Jan 08, 201411
  • 02A (Critical Violations - Food Temperature)
  • 02G (Critical Violations - Food Temperature)
  • 02H (Critical Violations - Food Temperature)
  • 04C (Critical Violations - Food Protection)
  • 06B (Critical Violations - Personal Hygiene & Other Food Protection)
  • 06E (Critical Violations - Personal Hygiene & Other Food Protection)
  • 09B (General Violations Conditions - Food Source)
  • 10F (General Violations Conditions - Facility Maintenance)
Jul 30, 201348
  • 02G (Critical Violations - Food Temperature)
  • 04N (Critical Violations - Food Protection)
  • 06D (Critical Violations - Personal Hygiene & Other Food Protection)
  • 08A (General Violations Conditions - Vermin/Garbage)
  • 10B (General Violations Conditions - Facility Maintenance)
  • 10F (General Violations Conditions - Facility Maintenance)
Jun 17, 201329
  • 02G (Critical Violations - Food Temperature)
  • 04L (Critical Violations - Food Protection)
  • 06D (Critical Violations - Personal Hygiene & Other Food Protection)
  • 08A (General Violations Conditions - Vermin/Garbage)
  • 10B (General Violations Conditions - Facility Maintenance)
Nov 15, 201225
  • 06A (Critical Violations - Personal Hygiene & Other Food Protection)
  • 06C (Critical Violations - Personal Hygiene & Other Food Protection)
  • 09C (General Violations Conditions - Food Source)
  • 10B (General Violations Conditions - Facility Maintenance)
  • 10D (General Violations Conditions - Facility Maintenance)
  • 10F (General Violations Conditions - Facility Maintenance)
Oct 19, 201222
  • 06D (Critical Violations - Personal Hygiene & Other Food Protection)
  • 08A (General Violations Conditions - Vermin/Garbage)
  • 10B (General Violations Conditions - Facility Maintenance)
Jun 08, 201212
  • 04H (Critical Violations - Food Protection)
  • 06D (Critical Violations - Personal Hygiene & Other Food Protection)
  • 10B (General Violations Conditions - Facility Maintenance)
May 24, 201214
  • 04L (Critical Violations - Food Protection)
  • 06D (Critical Violations - Personal Hygiene & Other Food Protection)
  • 08A (General Violations Conditions - Vermin/Garbage)
  • 08C (General Violations Conditions - Vermin/Garbage)
May 23, 201220
  • 02G (Critical Violations - Food Temperature)
  • 02H (Critical Violations - Food Temperature)
  • 04J (Critical Violations - Food Protection)
  • 04K (Critical Violations - Food Protection)
  • 06D (Critical Violations - Personal Hygiene & Other Food Protection)
  • 06F (Critical Violations - Personal Hygiene & Other Food Protection)
  • 08C (General Violations Conditions - Vermin/Garbage)
May 21, 201265
  • 04N (Critical Violations - Food Protection)
  • 10F (General Violations Conditions - Facility Maintenance)
Jan 18, 201210
  • 03C (Critical Violations - Food Source)
  • 04N (Critical Violations - Food Protection)
  • 06C (Critical Violations - Personal Hygiene & Other Food Protection)
  • 06D (Critical Violations - Personal Hygiene & Other Food Protection)
  • 08A (General Violations Conditions - Vermin/Garbage)
  • 09C (General Violations Conditions - Food Source)
  • 10B (General Violations Conditions - Facility Maintenance)
  • 10F (General Violations Conditions - Facility Maintenance)
  • 10H (General Violations Conditions - Facility Maintenance)
Dec 20, 201142

    Violation descriptions:
  • 02A - Food not cooked to required minimum temperature: Poultry, meat stuffing, stuffed meats >= 165F for 15 seconds. Ground meat and food containing ground meat >= 158F for 15 seconds. Pork, any food containing pork >= 155F for 15 seconds. Rare roast beef, rare beefsteak except per individual customer request >= required temperature and time. All other foods except shell eggs per individual customer request >= 145F for 15 seconds.
  • 02G - Cold food held above 41F (smoked fish above 38F) except during necessary preparation.
  • 02H - Food not cooled by an approved method whereby the internal product temperature is reduced from 140F to 70F or less within 2 hours, and from 70F to 41F or less within 4 additional hours.
  • 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.
  • 04H - Food in contact with utensil, container, or pipe that consist of toxic material.
  • 04J - Unprotected food re-served.
  • 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.
  • 04N - Evidence of roaches or live roaches present in facility's food and/or non-food areas.
  • 06A - Personal cleanliness inadequate. Clean outer garments, effective hair restraint not worn.
  • 06B - Tobacco use, eating, drinking in food preparation, food storage or dishwashing area observed.
  • 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.
  • 08C - Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.
  • 09B - Milk or milk product undated, improperly dated or expired.
  • 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.
  • 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.

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