NEW LI HING RESTAURANT, 181 34 STREET, NY - Restaurant inspection findings and violations
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Violation code Inspection Date Violation Points (the lower the better) 06C (Critical Violations - Personal Hygiene & Other Food Protection)
10F (General Violations Conditions - Facility Maintenance)
Jun 19, 2014 9
03C (Critical Violations - Food Source)
10B (General Violations Conditions - Facility Maintenance)
Jun 21, 2013 9
02G (Critical Violations - Food Temperature)
Dec 31, 2012 7
04M (Critical Violations - Food Protection)
08A (General Violations Conditions - Vermin/Garbage)
10B (General Violations Conditions - Facility Maintenance)
10F (General Violations Conditions - Facility Maintenance)
Dec 13, 2012 15
04J (Critical Violations - Food Protection)
09A (General Violations Conditions - Food Source)
Jul 17, 2012 10
-
Jun 12, 2012 0
04H (Critical Violations - Food Protection)
04L (Critical Violations - Food Protection)
08A (General Violations Conditions - Vermin/Garbage)
10F (General Violations Conditions - Facility Maintenance)
Jun 08, 2012 22
04L (Critical Violations - Food Protection)
04M (Critical Violations - Food Protection)
06B (Critical Violations - Personal Hygiene & Other Food Protection)
06D (Critical Violations - Personal Hygiene & Other Food Protection)
06F (Critical Violations - Personal Hygiene & Other Food Protection)
08A (General Violations Conditions - Vermin/Garbage)
Jun 06, 2012 48
Violation descriptions:
02G - Cold food held above 41F (smoked fish above 38F) except during necessary preparation.
03C - Eggs found dirty, cracked; liquid, frozen or powdered eggs not pasteurized.
04H - Food in contact with utensil, container, or pipe that consist of toxic material.
04J - Unprotected food re-served.
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.
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.
06F - Wiping cloths dirty or not stored in sanitizing solution.
08A - Facility not vermin proof. Harborage or conditions conducive to vermin exist.
09A - Canned food product observed severely dented.
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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