06F (Critical Violations - Personal Hygiene & Other Food Protection)
09C (General Violations Conditions - Food Source)
Mar 16, 2012
7
04J (Critical Violations - Food Protection)
05D (Critical Violations - Facility Design)
Jan 03, 2012
36
04A (Critical Violations - Food Protection)
05D (Critical Violations - Facility Design)
Dec 08, 2011
38
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.
04J - Unprotected food re-served.
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.
06A - Personal cleanliness inadequate. Clean outer garments, effective hair restraint not worn.
06D - Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
06F - Wiping cloths dirty or not stored in sanitizing solution.
09B - Milk or milk product undated, improperly dated or expired.
09C - Thawing procedures improper.
10F - Equipment not easily movable or sealed to floor, adjoining equipment, adjacent walls or ceiling. Aisle or workspace inadequate.
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