UDU SHABU SHABU/MAPO SZECHUAN, 3704 PRINCE STREET, NY - Restaurant inspection findings and violations
Violation code | Inspection Date | Violation Points |
|---|---|---|
| Nov 12, 2014 | 9 |
| Sep 09, 2014 | 26 |
| Feb 04, 2014 | 19 |
| Dec 17, 2013 | 13 |
| Jul 24, 2013 | 13 |
| Jun 27, 2013 | 15 |
| Jan 16, 2013 | 13 |
10F (General Violations Conditions - Facility Maintenance) | Dec 11, 2012 | 2 |
10F (General Violations Conditions - Facility Maintenance) | Dec 10, 2012 | 2 |
| Dec 07, 2012 | 7 |
| Dec 05, 2012 | 52 |
| Jul 19, 2012 | 12 |
| May 19, 2012 | 53 |
| Jan 10, 2012 | 20 |
| Dec 07, 2011 | 30 |
- Violation descriptions:
- 02G - Cold food held above 41F (smoked fish above 38F) except during necessary preparation.
- 02H - Food not cooled by an approved method whereby the internal product temperature is reduced from 140F to 70F or less within 2 hours, and from 70F to 41F or less within 4 additional hours.
- 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.
- 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.
- 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.
- 09A - Canned food product observed severely dented.
- 09B - Milk or milk product undated, improperly dated or expired.
- 10A - Toilet facility not maintained and provided with toilet paper, waste receptacle and self-closing door.
- 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.
- 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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