06D (Critical Violations - Personal Hygiene & Other Food Protection)
Feb 20, 2013
13
02G (Critical Violations - Food Temperature)
Jul 27, 2012
10
02B (Critical Violations - Food Temperature)
02G (Critical Violations - Food Temperature)
Jul 11, 2012
17
04A (Critical Violations - Food Protection)
Dec 29, 2011
10
02G (Critical Violations - Food Temperature)
06D (Critical Violations - Personal Hygiene & Other Food Protection)
Dec 15, 2011
26
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.
04A - Food Protection Certificate not held by supervisor of food operations.
04L - Evidence of rats or live rats present in facility's food and/or non-food areas.
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.
10F - Equipment not easily movable or sealed to floor, adjoining equipment, adjacent walls or ceiling. Aisle or workspace inadequate.
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