CHRISTOPHER'S GOLDEN WOK, 159 CHRISTOPHER STREET, NY - Restaurant inspection findings and violations
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Violation code Inspection Date Golden Apple Violation Points (the lower the better) 10G (General Violations Conditions - Facility Maintenance)
09D (General Violations Conditions - Food Source)
08C (General Violations Conditions - Vermin/Garbage)
04M (Critical Violations - Food Protection)
08A (General Violations Conditions - Vermin/Garbage)
Jul 31, 2009 No 13
10G (General Violations Conditions - Facility Maintenance)
08A (General Violations Conditions - Vermin/Garbage)
08B (General Violations Conditions - Vermin/Garbage)
10B (General Violations Conditions - Facility Maintenance)
06C (Critical Violations - Personal Hygiene & Other Food Protection)
06E (Critical Violations - Personal Hygiene & Other Food Protection)
04N (Critical Violations - Food Protection)
02G (Critical Violations - Food Temperature)
Jul 07, 2009 No 34
06C (Critical Violations - Personal Hygiene & Other Food Protection)
06A (Critical Violations - Personal Hygiene & Other Food Protection)
Jul 14, 2008 No 11
04M (Critical Violations - Food Protection)
04N (Critical Violations - Food Protection)
08B (General Violations Conditions - Vermin/Garbage)
10K (General Violations Conditions - Facility Maintenance)
02A (Critical Violations - Food Temperature)
11A (General Violations Conditions - Documentation)
10G (General Violations Conditions - Facility Maintenance)
10A (General Violations Conditions - Facility Maintenance)
09A (General Violations Conditions - Food Source)
May 20, 2008 No 37
10G (General Violations Conditions - Facility Maintenance)
10E (General Violations Conditions - Facility Maintenance)
Apr 16, 2008 No 7
Violation descriptions:
02A - Food not cooked to required minimum temperature: Poultry, meat stuffing, stuffed meats >= 165F for 15 seconds. Ground meat and food containing ground meat >= 158F for 15 seconds. Pork, any food containing pork >= 155F for 15 seconds. Rare roast beef, rare beefsteak except per individual customer request >= required temperature and time. All other foods except shell eggs per individual customer request >= 145F for 15 seconds.
02G - Cold food held above 41F (smoked fish above 38F) except during necessary preparation.
04M - Evidence of mice or live mice present in facility's food and/or non-food areas.
04N - Evidence of roaches or live roaches present in facility's food and/or non-food areas.
06A - Personal cleanliness inadequate. Clean outer garments, effective hair restraint not worn.
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.
08A - Facility not vermin proof. Harborage or conditions conducive to vermin exist.
08B - Garbage receptacles not provided or inadequate. Garbage storagearea not properly constructed or maintained; grinder or compactor dirty.
08C - Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.
09A - Canned food product observed severely dented.
09D - Food contact surface not properly maintained.
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.
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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