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Violation Points
(the lower the better)
15
Restaurant: HOT PEPPER CAFE
Address: 11 WAVERLY PLACE, NY 10003
Phone: 212-614-6960
Last inspection: Feb 23, 2009
Golden Apple: No
Violation code | Inspection Date | Golden Apple | Violation Points
(the lower the better) |
|---|
- 09D (General Violations Conditions - Food Source)
- 10C (General Violations Conditions - Facility Maintenance)
- 02B (Critical Violations - Food Temperature)
- 10B (General Violations Conditions - Facility Maintenance)
| Feb 23, 2009 | No | 15 |
-
| Feb 11, 2009 | No | - |
-
| Jan 20, 2009 | No | - |
- 06D (Critical Violations - Personal Hygiene & Other Food Protection)
- 04O (Critical Violations - Food Protection)
- 04A (Critical Violations - Food Protection)
| Dec 30, 2008 | No | 20 |
- 04C (Critical Violations - Food Protection)
- 06A (Critical Violations - Personal Hygiene & Other Food Protection)
- 09D (General Violations Conditions - Food Source)
- 10G (General Violations Conditions - Facility Maintenance)
| Nov 10, 2008 | No | 18 |
- 02H (Critical Violations - Food Temperature)
- 04K (Critical Violations - Food Protection)
- 10E (General Violations Conditions - Facility Maintenance)
- 04M (Critical Violations - Food Protection)
- 06D (Critical Violations - Personal Hygiene & Other Food Protection)
- 08A (General Violations Conditions - Vermin/Garbage)
- 08C (General Violations Conditions - Vermin/Garbage)
- 11D (General Violations Conditions - Documentation)
- 01A (Critical Violations - Administration)
| Sep 10, 2008 | No | 63 |
Violation descriptions:
- 01A - Current valid permit, registration or other authorization to operate establishment not available.
- 02B - Hot food item not held at or above 140F.
- 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.
- 04A - Food Protection Certificate not held by supervisor of food operations.
- 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.
- 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.
- 06A - Personal cleanliness inadequate. Clean outer garments, effective hair restraint not worn.
- 06D - Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- 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.
- 09D - Food contact surface not properly maintained.
- 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.
- 11D - "Choking first aid" poster not posted."Alcohol and pregnancy" warning sign not posted. "Wash hands" sign not posted at hand wash facility. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted. Inspection report sign not posted.
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