06C (Critical Violations - Personal Hygiene & Other Food Protection)
Feb 27, 2013
5
-
Feb 08, 2012
0
02G (Critical Violations - Food Temperature)
Sep 29, 2011
7
02G (Critical Violations - Food Temperature)
05D (Critical Violations - Facility Design)
05H (Critical Violations - Facility Design)
06E (Critical Violations - Personal Hygiene & Other Food Protection)
Sep 14, 2011
37
Violation descriptions:
02G - Cold food held above 41F (smoked fish above 38F) except during necessary preparation.
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.
05H - Properly enclosed service/maintenance area not provided.
06C - Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
06E - Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
10F - Equipment not easily movable or sealed to floor, adjoining equipment, adjacent walls or ceiling. Aisle or workspace inadequate.
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