UNO CHICAGO GRILL, 3711 35 AVENUE, NY - Restaurant inspection findings and violations

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Business Info

Name: UNO CHICAGO GRILL
Type: Restaurant
Address: 3711 35 AVENUE, NY 11101
Phone: 718-706-8800
Last inspection: Oct 30, 2014
Violation Points
(the lower the better)

9

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Violation code

Inspection Date

Violation Points
(the lower the better)

  • 02G (Critical Violations - Food Temperature)
  • 09C (General Violations Conditions - Food Source)
Oct 30, 20149
  • 02H (Critical Violations - Food Temperature)
  • 06E (Critical Violations - Personal Hygiene & Other Food Protection)
May 30, 201412
  • 02G (Critical Violations - Food Temperature)
  • 04H (Critical Violations - Food Protection)
  • 10F (General Violations Conditions - Facility Maintenance)
Apr 22, 201420
  • 06D (Critical Violations - Personal Hygiene & Other Food Protection)
  • 09C (General Violations Conditions - Food Source)
  • 10F (General Violations Conditions - Facility Maintenance)
Apr 17, 201312
  • 04H (Critical Violations - Food Protection)
  • 10B (General Violations Conditions - Facility Maintenance)
  • 10F (General Violations Conditions - Facility Maintenance)
  • 10I (General Violations Conditions - Facility Maintenance)
Apr 30, 201213
  • 04L (Critical Violations - Food Protection)
  • 08A (General Violations Conditions - Vermin/Garbage)
  • 10B (General Violations Conditions - Facility Maintenance)
Dec 13, 201113
  • 06D (Critical Violations - Personal Hygiene & Other Food Protection)
  • 10B (General Violations Conditions - Facility Maintenance)
Nov 29, 201123

    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.
  • 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.
  • 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.
  • 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.

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