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Restaurant: GRAY'S PAPAYA
Address: 2080 BROADWAY, NY 10023
Phone: 212-799-0243
Last inspection: Jun 20, 2009
Golden Apple: No
Violation code | Inspection Date | Golden Apple | Violation Points
(the lower the better) |
|---|
-
| Jun 20, 2009 | No | - |
- 02G (Critical Violations - Food Temperature)
- 10K (General Violations Conditions - Facility Maintenance)
- 04K (Critical Violations - Food Protection)
| Apr 14, 2009 | No | 19 |
- 02G (Critical Violations - Food Temperature)
- 10G (General Violations Conditions - Facility Maintenance)
| Apr 02, 2009 | No | 9 |
-
| Feb 21, 2008 | No | - |
- 04O (Critical Violations - Food Protection)
- 08A (General Violations Conditions - Vermin/Garbage)
| Oct 31, 2006 | No | 12 |
- 05G (Critical Violations - Facility Design)
- 06C (Critical Violations - Personal Hygiene & Other Food Protection)
- 02G (Critical Violations - Food Temperature)
- 04M (Critical Violations - Food Protection)
- 04O (Critical Violations - Food Protection)
| Oct 04, 2006 | No | 29 |
Violation descriptions:
- 02G - Cold food held above 41F (smoked fish above 38F) except during necessary preparation.
- 04K - Appropriately scaled metal stem-type thermometer not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding.
- 04M - Evidence of mice or live mice present in facility's food and/or non-food areas.
- 04O - Evidence of flying insects present in facility's food and/or non-food areas.
- 05G - Sufficient refrigerated or hot holding equipment not provided to meet proper time and temperature requirements for potentially hazardous foods.
- 06C - Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
- 08A - Facility not vermin proof. Harborage or conditions conducive to vermin exist.
- 10G - Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained.
- 10K - Immersion basket not provided, used or of incorrect size. Incorrect manual technique. Test kit and thermometer not provided or used. Improper drying practices.
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