J AND B PIZZERIA, 2220 FOREST AVENUE, NY - Restaurant inspection findings and violations

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Business Info

Restaurant: J AND B PIZZERIA
Address: 2220 FOREST AVENUE, NY 10303
Phone: 718-876-5700
Last inspection: Apr 17, 2009
Golden Apple: No

Restaurant representatives - add corrected or new information about J AND B PIZZERIA, 2220 FOREST AVENUE, NY »

Violation code

Inspection Date

Golden Apple

Violation Points
(the lower the better)

-

Apr 17, 2009No-

-

Mar 13, 2009No-

-

Feb 21, 2009No-

-

Jan 31, 2009No-
  • 10K (General Violations Conditions - Facility Maintenance)
Jan 27, 2009No2
  • 02G (Critical Violations - Food Temperature)
  • 03D (Critical Violations - Food Source)
  • 04K (Critical Violations - Food Protection)
  • 06E (Critical Violations - Personal Hygiene & Other Food Protection)
  • 10G (General Violations Conditions - Facility Maintenance)
Dec 27, 2008No30
  • 05D (Critical Violations - Facility Design)
  • 04O (Critical Violations - Food Protection)
  • 10G (General Violations Conditions - Facility Maintenance)
  • 08A (General Violations Conditions - Vermin/Garbage)
Sep 12, 2007No18

-

Nov 08, 2006No-

    Violation descriptions:
  • 02G - Cold food held above 41F (smoked fish above 38F) except during necessary preparation.
  • 03D - Canned food product observed swollen, leaking and rusted.
  • 04K - Appropriately scaled metal stem-type thermometer not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding.
  • 04O - Evidence of flying insects present in facility's food and/or non-food areas.
  • 05D - Hand washing facility not provided in or near food preparation area and toilet room. Hot and cold running water at adequate pressure not provided at facility. Soap and an acceptable hand-drying device not provided.
  • 06E - Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
  • 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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