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UNCLE GEORGE'S, 33-19 BROADWAY, NY - Restaurant inspection findings and violations

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Restaurant: UNCLE GEORGE'S
Address: 33-19 BROADWAY, NY 11106
Phone: 718-626-0593
Last inspection: Aug 17, 2009
Golden Apple: No

Restaurant representatives - add corrected or new information about UNCLE GEORGE'S, 33-19 BROADWAY, NY »

Violation code

Inspection Date

Golden Apple

Violation Points
(the lower the better)
  • 04O (Critical Violations - Food Protection)
  • 10B (General Violations Conditions - Facility Maintenance)
  • 08A (General Violations Conditions - Vermin/Garbage)
  • 10G (General Violations Conditions - Facility Maintenance)
  • 04A (Critical Violations - Food Protection)
  • 02B (Critical Violations - Food Temperature)
  • 06E (Critical Violations - Personal Hygiene & Other Food Protection)
  • 10E (General Violations Conditions - Facility Maintenance)
  • 09D (General Violations Conditions - Food Source)
  • 05D (Critical Violations - Facility Design)
Aug 17, 2009No51
  • 08A (General Violations Conditions - Vermin/Garbage)
  • 02H (Critical Violations - Food Temperature)
  • 04N (Critical Violations - Food Protection)
  • 04I (Critical Violations - Food Protection)
  • 04M (Critical Violations - Food Protection)
Feb 13, 2009No26
  • 10B (General Violations Conditions - Facility Maintenance)
  • 08A (General Violations Conditions - Vermin/Garbage)
  • 02G (Critical Violations - Food Temperature)
  • 10A (General Violations Conditions - Facility Maintenance)
  • 04M (Critical Violations - Food Protection)
May 13, 2008No19
  • 10B (General Violations Conditions - Facility Maintenance)
  • 10G (General Violations Conditions - Facility Maintenance)
  • 02H (Critical Violations - Food Temperature)
  • 08A (General Violations Conditions - Vermin/Garbage)
  • 04M (Critical Violations - Food Protection)
Apr 30, 2008No22
  • 02G (Critical Violations - Food Temperature)
  • 09D (General Violations Conditions - Food Source)
  • 04M (Critical Violations - Food Protection)
  • 10B (General Violations Conditions - Facility Maintenance)
  • 10C (General Violations Conditions - Facility Maintenance)
  • 04N (Critical Violations - Food Protection)
  • 08A (General Violations Conditions - Vermin/Garbage)
Mar 25, 2008No30


    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.
  • 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.
  • 04A - Food Protection Certificate not held by supervisor of food operations.
  • 04I - Food item spoiled, adulterated, contaminated or cross-contaminated.
  • 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.
  • 04O - Evidence of flying insects 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.
  • 06E - Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
  • 08A - Facility not vermin proof. Harborage or conditions conducive to vermin exist.
  • 09D - Food contact surface not properly maintained.
  • 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.
  • 10C - Lighting inadequate. Bulb not shielded or shatterproof.
  • 10E - Accurate thermometer not provided in refrigerated or hot holding equipment.
  • 10G - Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained.


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