JENNY FRENCH TOAST COFFEE SHOP RESTAURANT, 607 EAST 169 STREET, NY - Restaurant inspection findings and violations
Violation code | Inspection Date | Violation Points |
|---|---|---|
| May 12, 2014 | 12 |
| Mar 25, 2014 | 21 |
| Oct 15, 2013 | 10 |
| Sep 11, 2013 | 10 |
| Aug 16, 2013 | 29 |
- | May 29, 2013 | - |
| Mar 19, 2013 | 38 |
| Mar 04, 2013 | 44 |
10F (General Violations Conditions - Facility Maintenance) | Feb 13, 2013 | 3 |
| Feb 05, 2013 | 76 |
- | Oct 02, 2012 | 0 |
| Sep 26, 2012 | 10 |
| Sep 13, 2012 | 47 |
| Aug 29, 2012 | 29 |
| Sep 16, 2011 | 13 |
| May 25, 2011 | 10 |
- 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.
- 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.
- 04M - Evidence of mice or live mice 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.
- 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.
- 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.
- 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.
- 10F - Equipment not easily movable or sealed to floor, adjoining equipment, adjacent walls or ceiling. Aisle or workspace inadequate.
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