BOSTON MARKET, 10624 71 AVENUE, NY - Restaurant inspection findings and violations
Violation code | Inspection Date | Violation Points |
|---|---|---|
| May 08, 2014 | 11 |
| May 09, 2013 | 11 |
06B (Critical Violations - Personal Hygiene & Other Food Protection) | Nov 28, 2012 | 5 |
| Nov 16, 2012 | 22 |
| Jun 28, 2012 | 9 |
| Jun 18, 2012 | 23 |
| Apr 18, 2012 | 13 |
| Apr 10, 2012 | 32 |
| Nov 29, 2011 | 11 |
| Nov 15, 2011 | 34 |
| Jul 28, 2011 | 11 |
| Jul 15, 2011 | 37 |
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 10E - Accurate thermometer not provided in refrigerated or hot holding equipment.
- 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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