PARIS BAGUETTE CAFE, 3816 138 STREET, NY - Restaurant inspection findings and violations
Violation code | Inspection Date | Violation Points |
|---|---|---|
| Sep 15, 2014 | 10 |
| Apr 21, 2014 | 12 |
| Mar 20, 2014 | 21 |
| Oct 10, 2013 | 12 |
| Sep 25, 2013 | 92 |
| May 15, 2013 | 9 |
| Apr 30, 2013 | 21 |
| Nov 28, 2012 | 8 |
| Nov 14, 2012 | 35 |
| May 03, 2012 | 12 |
| Apr 20, 2012 | 12 |
| Dec 06, 2011 | 18 |
| Oct 28, 2011 | 39 |
- 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.
- 04J - Unprotected food re-served.
- 04L - Evidence of rats or live rats 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.
- 05E - Toilet facility not provided for employees or for patrons when required.
- 06A - Personal cleanliness inadequate. Clean outer garments, effective hair restraint not worn.
- 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.
- 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.
- 10I - Minimum final rinse temperature of 170F or proper chemical and temperature levels not maintained in manual utensil washing operation.
- 10J - Mechanical dishwasher not operated as per manufacturer's specifications (time/temperature/chemical concentration); machine defective.
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