CHUNG HING CHINESE RESTAURANT, 157 COURT STREET, NY - Restaurant inspection findings and violations
Violation code | Inspection Date | Violation Points |
|---|---|---|
| Sep 30, 2014 | 12 |
| Apr 22, 2014 | 13 |
| Apr 01, 2014 | 10 |
| Nov 06, 2013 | 11 |
| Oct 01, 2013 | 10 |
| Sep 26, 2013 | 49 |
| Apr 04, 2013 | 25 |
| Mar 18, 2013 | 21 |
| Oct 03, 2012 | 29 |
| Sep 20, 2012 | 26 |
| May 03, 2012 | 29 |
| Apr 19, 2012 | 18 |
- | Dec 07, 2011 | - |
| Dec 01, 2011 | 16 |
| Oct 29, 2011 | 22 |
- 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.
- 04A - Food Protection Certificate not held by supervisor of food operations.
- 04H - Food in contact with utensil, container, or pipe that consist of toxic material.
- 04K - Appropriately scaled metal stem-type thermometer not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding.
- 04L - Evidence of rats or live rats present in facility's food and/or non-food areas.
- 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.
- 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.
- 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.
- 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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