RICARDO STEAK HOUSE, 2145 2 AVENUE, NY - Restaurant inspection findings and violations

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Business Info

Name: RICARDO STEAK HOUSE
Type: Restaurant
Address: 2145 2 AVENUE, NY 10029
Phone: 212-289-5895
Last inspection: Sep 09, 2014
Violation Points
(the lower the better)

10

Restaurant representatives - add corrected or new information about RICARDO STEAK HOUSE, 2145 2 AVENUE, NY »

Violation code

Inspection Date

Violation Points
(the lower the better)

02G (Critical Violations - Food Temperature)

Sep 09, 201410
  • 02G (Critical Violations - Food Temperature)
  • 06E (Critical Violations - Personal Hygiene & Other Food Protection)
  • 10H (General Violations Conditions - Facility Maintenance)
Aug 28, 201417
  • 06C (Critical Violations - Personal Hygiene & Other Food Protection)
  • 09A (General Violations Conditions - Food Source)
  • 10F (General Violations Conditions - Facility Maintenance)
Mar 12, 201411
  • 04L (Critical Violations - Food Protection)
  • 10B (General Violations Conditions - Facility Maintenance)
Feb 08, 20147

-

Oct 12, 2013-
    Aug 21, 2013-
    • 04H (Critical Violations - Food Protection)
    • 06D (Critical Violations - Personal Hygiene & Other Food Protection)
    Aug 02, 201312

    10F (General Violations Conditions - Facility Maintenance)

    Jun 21, 20132
    • 02B (Critical Violations - Food Temperature)
    • 02G (Critical Violations - Food Temperature)
    • 04A (Critical Violations - Food Protection)
    • 05B (Critical Violations - Facility Design)
    • 05F (Critical Violations - Facility Design)
    • 06A (Critical Violations - Personal Hygiene & Other Food Protection)
    • 06F (Critical Violations - Personal Hygiene & Other Food Protection)
    • 10B (General Violations Conditions - Facility Maintenance)
    • 10D (General Violations Conditions - Facility Maintenance)
    Jun 18, 201361
    • 04C (Critical Violations - Food Protection)
    • 04K (Critical Violations - Food Protection)
    Jan 03, 201312
    • 04C (Critical Violations - Food Protection)
    • 04H (Critical Violations - Food Protection)
    • 06A (Critical Violations - Personal Hygiene & Other Food Protection)
    • 06F (Critical Violations - Personal Hygiene & Other Food Protection)
    • 10B (General Violations Conditions - Facility Maintenance)
    • 10F (General Violations Conditions - Facility Maintenance)
    Aug 20, 201229
    • 02A (Critical Violations - Food Temperature)
    • 10F (General Violations Conditions - Facility Maintenance)
    Feb 28, 201212
    • 02G (Critical Violations - Food Temperature)
    • 06C (Critical Violations - Personal Hygiene & Other Food Protection)
    • 10B (General Violations Conditions - Facility Maintenance)
    • 10F (General Violations Conditions - Facility Maintenance)
    Feb 06, 201220

      Violation descriptions:
    • 02A - Food not cooked to required minimum temperature: Poultry, meat stuffing, stuffed meats >= 165F for 15 seconds. Ground meat and food containing ground meat >= 158F for 15 seconds. Pork, any food containing pork >= 155F for 15 seconds. Rare roast beef, rare beefsteak except per individual customer request >= required temperature and time. All other foods except shell eggs per individual customer request >= 145F for 15 seconds.
    • 02B - Hot food item not held at or above 140F.
    • 02G - Cold food held above 41F (smoked fish above 38F) except during necessary preparation.
    • 04A - Food Protection Certificate not held by supervisor of food operations.
    • 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.
    • 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.
    • 05B - Harmful, noxious gas or vapor detected. CO >= 13 ppm.
    • 05F - Refrigerated or hot holding equipment to keep potentially hazardous foods at required temperatures not provided.
    • 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.
    • 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.
    • 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.
    • 10D - Ventilation system not provided, improperly installed or in disrepair.
    • 10F - Equipment not easily movable or sealed to floor, adjoining equipment, adjacent walls or ceiling. Aisle or workspace inadequate.
    • 10H - Food service operation occurring in room used as living or sleeping quarters.

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