C & D COFFEE SHOP, 104-08A 37 AVENUE, NY - Restaurant inspection findings and violations
Violation code | Inspection Date | Golden Apple | Violation Points |
|---|---|---|---|
| Jan 26, 2009 | No | 20 |
| Dec 24, 2008 | No | 25 |
| Sep 06, 2007 | No | 17 |
| Jun 01, 2007 | No | 19 |
| Apr 26, 2007 | No | 43 |
- | Jun 08, 2006 | No | 10 |
| Apr 14, 2006 | No | 32 |
- Violation descriptions:
- 02B - Hot food item not held at or above 140F.
- 02C - Hot food item that has been cooked and refrigerated is being held for service without first being reheated to 165F or above within 2 hours.
- 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.
- 04K - Appropriately scaled metal stem-type thermometer not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding.
- 04N - Evidence of roaches or live roaches present in facility's food and/or non-food areas.
- 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.
- 06D - Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- 08A - Facility not vermin proof. Harborage or conditions conducive to vermin exist.
- 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.
- 10G - Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained.
- 10K - Immersion basket not provided, used or of incorrect size. Incorrect manual technique. Test kit and thermometer not provided or used. Improper drying practices.
- 11A - Permit not conspicuously displayed.
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