TROPICAL JADE GARDEN RESTAURANT, 10801 LIBERTY AVENUE, NY - Restaurant inspection findings and violations

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Business Info

Name: TROPICAL JADE GARDEN RESTAURANT
Type: Restaurant
Address: 10801 LIBERTY AVENUE, NY 11419
Phone: 718-641-4168
Last inspection: Oct 08, 2014
Violation Points
(the lower the better)

13

Restaurant representatives - add corrected or new information about TROPICAL JADE GARDEN RESTAURANT, 10801 LIBERTY AVENUE, NY »

Violation code

Inspection Date

Violation Points
(the lower the better)

  • 04L (Critical Violations - Food Protection)
  • 04N (Critical Violations - Food Protection)
  • 08A (General Violations Conditions - Vermin/Garbage)
Oct 08, 201413
  • 02B (Critical Violations - Food Temperature)
  • 02G (Critical Violations - Food Temperature)
  • 10H (General Violations Conditions - Facility Maintenance)
Sep 18, 201416

02B (Critical Violations - Food Temperature)

Feb 12, 20148
  • 02B (Critical Violations - Food Temperature)
  • 02G (Critical Violations - Food Temperature)
  • 06D (Critical Violations - Personal Hygiene & Other Food Protection)
  • 10D (General Violations Conditions - Facility Maintenance)
Jan 02, 201421
  • 02G (Critical Violations - Food Temperature)
  • 10B (General Violations Conditions - Facility Maintenance)
Jun 24, 201311
  • 02G (Critical Violations - Food Temperature)
  • 04H (Critical Violations - Food Protection)
  • 04J (Critical Violations - Food Protection)
  • 04K (Critical Violations - Food Protection)
  • 06D (Critical Violations - Personal Hygiene & Other Food Protection)
  • 06F (Critical Violations - Personal Hygiene & Other Food Protection)
  • 08A (General Violations Conditions - Vermin/Garbage)
  • 10F (General Violations Conditions - Facility Maintenance)
Jun 05, 201351
  • 02B (Critical Violations - Food Temperature)
  • 02G (Critical Violations - Food Temperature)
  • 04C (Critical Violations - Food Protection)
  • 10F (General Violations Conditions - Facility Maintenance)
Dec 18, 201225
  • 02G (Critical Violations - Food Temperature)
  • 04N (Critical Violations - Food Protection)
  • 05D (Critical Violations - Facility Design)
  • 06C (Critical Violations - Personal Hygiene & Other Food Protection)
  • 08A (General Violations Conditions - Vermin/Garbage)
  • 10D (General Violations Conditions - Facility Maintenance)
  • 10F (General Violations Conditions - Facility Maintenance)
  • 10I (General Violations Conditions - Facility Maintenance)
Dec 06, 201245

10B (General Violations Conditions - Facility Maintenance)

Jul 20, 20122
  • 04L (Critical Violations - Food Protection)
  • 04M (Critical Violations - Food Protection)
  • 06C (Critical Violations - Personal Hygiene & Other Food Protection)
  • 08A (General Violations Conditions - Vermin/Garbage)
  • 10F (General Violations Conditions - Facility Maintenance)
Jul 18, 201217
  • 03D (Critical Violations - Food Source)
  • 04M (Critical Violations - Food Protection)
  • 06C (Critical Violations - Personal Hygiene & Other Food Protection)
  • 08A (General Violations Conditions - Vermin/Garbage)
Jun 19, 201223
  • 04L (Critical Violations - Food Protection)
  • 08A (General Violations Conditions - Vermin/Garbage)
  • 10G (General Violations Conditions - Facility Maintenance)
Jan 13, 201212
  • 02G (Critical Violations - Food Temperature)
  • 04L (Critical Violations - Food Protection)
  • 06A (Critical Violations - Personal Hygiene & Other Food Protection)
  • 06C (Critical Violations - Personal Hygiene & Other Food Protection)
  • 08A (General Violations Conditions - Vermin/Garbage)
Dec 29, 201130

    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.
  • 03D - Canned food product observed swollen, leaking and rusted.
  • 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.
  • 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.
  • 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.
  • 10G - Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained.
  • 10H - Food service operation occurring in room used as living or sleeping quarters.
  • 10I - Minimum final rinse temperature of 170F or proper chemical and temperature levels not maintained in manual utensil washing operation.

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