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JAZZY'S, 163 VARICK STREET, NY - Restaurant inspection findings and violations

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Violation Points
(the lower the better)
19
Restaurant: JAZZY'S
Address: 163 VARICK STREET, NY 10013
Phone: 212-645-9155
Last inspection: Aug 13, 2009
Golden Apple: No

Restaurant representatives - add corrected or new information about JAZZY'S, 163 VARICK STREET, NY »

Violation code

Inspection Date

Golden Apple

Violation Points
(the lower the better)
  • 02B (Critical Violations - Food Temperature)
  • 02G (Critical Violations - Food Temperature)
Aug 13, 2009No19
  • 09B (General Violations Conditions - Food Source)
  • 02G (Critical Violations - Food Temperature)
Jan 06, 2009No12
  • 02B (Critical Violations - Food Temperature)
  • 04K (Critical Violations - Food Protection)
  • 06E (Critical Violations - Personal Hygiene & Other Food Protection)
  • 06C (Critical Violations - Personal Hygiene & Other Food Protection)
  • 05D (Critical Violations - Facility Design)
Dec 09, 2008No42
  • 04O (Critical Violations - Food Protection)
  • 08A (General Violations Conditions - Vermin/Garbage)
  • 02G (Critical Violations - Food Temperature)
  • 10B (General Violations Conditions - Facility Maintenance)
Aug 26, 2008No16
  • 06F (Critical Violations - Personal Hygiene & Other Food Protection)
  • 02G (Critical Violations - Food Temperature)
Feb 15, 2008No13
  • 05D (Critical Violations - Facility Design)
  • 04C (Critical Violations - Food Protection)
Nov 03, 2006No17
  • 10L (General Violations Conditions - Facility Maintenance)
  • 05F (Critical Violations - Facility Design)
  • 02G (Critical Violations - Food Temperature)
Sep 13, 2006No19
  • 05D (Critical Violations - Facility Design)
  • 06F (Critical Violations - Personal Hygiene & Other Food Protection)
  • 06D (Critical Violations - Personal Hygiene & Other Food Protection)
  • 10A (General Violations Conditions - Facility Maintenance)
  • 02B (Critical Violations - Food Temperature)
  • 09C (General Violations Conditions - Food Source)
  • 06C (Critical Violations - Personal Hygiene & Other Food Protection)
Aug 21, 2006No37


    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.
  • 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.
  • 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.
  • 05F - Refrigerated or hot holding equipment to keep potentially hazardous foods at required temperatures not provided.
  • 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.
  • 09B - Milk or milk product undated, improperly dated or expired.
  • 09C - Thawing procedures improper.
  • 10A - Toilet facility not maintained and provided with toilet paper, waste receptacle and self-closing door.
  • 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.
  • 10L - Single service item reused, improperly stored, dispensed; not used when required.


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