10E (General Violations Conditions - Facility Maintenance)
Jul 24, 2008
No
81
12A (General Violations Conditions - Other Generals)
04A (Critical Violations - Food Protection)
Sep 26, 2006
No
13
12A (General Violations Conditions - Other Generals)
04K (Critical Violations - Food Protection)
04A (Critical Violations - Food Protection)
04I (Critical Violations - Food Protection)
03A (Critical Violations - Food Source)
05D (Critical Violations - Facility Design)
Sep 16, 2006
No
39
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.
03A - Food from unapproved or unknown source, or home canned.
04A - Food Protection Certificate not held by supervisor of food operations.
04C - Food worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
04I - Food item spoiled, adulterated, contaminated or cross-contaminated.
04K - Appropriately scaled metal stem-type thermometer not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding.
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.
06E - Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
06F - Wiping cloths dirty or not stored in sanitizing solution.
08A - Facility not vermin proof. Harborage or conditions conducive to vermin exist.
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