06E (Critical Violations - Personal Hygiene & Other Food Protection)
02B (Critical Violations - Food Temperature)
04A (Critical Violations - Food Protection)
05D (Critical Violations - Facility Design)
06A (Critical Violations - Personal Hygiene & Other Food Protection)
Mar 13, 2008
No
50
02B (Critical Violations - Food Temperature)
06D (Critical Violations - Personal Hygiene & Other Food Protection)
Sep 12, 2006
No
12
09B (General Violations Conditions - Food Source)
04O (Critical Violations - Food Protection)
04A (Critical Violations - Food Protection)
02B (Critical Violations - Food Temperature)
Aug 21, 2006
No
29
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.
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.
06A - Personal cleanliness inadequate. Clean outer garments, effective hair restraint not worn.
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.
09B - Milk or milk product undated, improperly dated or expired.
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.
10G - Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained.
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