HARBOR PIZZA, 6460 DRY HARBOR ROAD, NY - Restaurant inspection findings and violations
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Violation code Inspection Date Violation Points (the lower the better) 06A (Critical Violations - Personal Hygiene & Other Food Protection)
10D (General Violations Conditions - Facility Maintenance)
10F (General Violations Conditions - Facility Maintenance)
Jan 07, 2014 11
04L (Critical Violations - Food Protection)
08A (General Violations Conditions - Vermin/Garbage)
08C (General Violations Conditions - Vermin/Garbage)
Dec 12, 2012 12
10B (General Violations Conditions - Facility Maintenance)
10I (General Violations Conditions - Facility Maintenance)
Nov 23, 2011 6
04L (Critical Violations - Food Protection)
08A (General Violations Conditions - Vermin/Garbage)
Aug 10, 2011 9
04A (Critical Violations - Food Protection)
09A (General Violations Conditions - Food Source)
Jul 08, 2011 17
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Mar 04, 2011 -
10F (General Violations Conditions - Facility Maintenance)
Feb 16, 2011 4
06B (Critical Violations - Personal Hygiene & Other Food Protection)
Jan 26, 2011 5
Violation descriptions:
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.
06A - Personal cleanliness inadequate. Clean outer garments, effective hair restraint not worn.
06B - Tobacco use, eating, drinking in food preparation, food storage or dishwashing area observed.
08A - Facility not vermin proof. Harborage or conditions conducive to vermin exist.
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.
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.
10D - Ventilation system not provided, improperly installed or in disrepair.
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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