BEST DELI CAFE, 986 ATLANTIC AVENUE, NY - Restaurant inspection findings and violations
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Violation code Inspection Date Violation Points (the lower the better) 02G (Critical Violations - Food Temperature)
04L (Critical Violations - Food Protection)
08A (General Violations Conditions - Vermin/Garbage)
Jun 19, 2014 16
02B (Critical Violations - Food Temperature)
04L (Critical Violations - Food Protection)
06A (Critical Violations - Personal Hygiene & Other Food Protection)
06B (Critical Violations - Personal Hygiene & Other Food Protection)
08A (General Violations Conditions - Vermin/Garbage)
Jun 04, 2014 26
02G (Critical Violations - Food Temperature)
10F (General Violations Conditions - Facility Maintenance)
10J (General Violations Conditions - Facility Maintenance)
Jun 10, 2013 12
06C (Critical Violations - Personal Hygiene & Other Food Protection)
Jan 17, 2013 5
10I (General Violations Conditions - Facility Maintenance)
Dec 17, 2012 2
02B (Critical Violations - Food Temperature)
09A (General Violations Conditions - Food Source)
10B (General Violations Conditions - Facility Maintenance)
Nov 15, 2011 11
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.
04L - Evidence of rats or live rats present in facility's food and/or non-food areas.
06A - Personal cleanliness inadequate. Clean outer garments, effective hair restraint not worn.
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.
08A - Facility not vermin proof. Harborage or conditions conducive to vermin exist.
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.
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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