06D (Critical Violations - Personal Hygiene & Other Food Protection)
May 07, 2013
32
02H (Critical Violations - Food Temperature)
06D (Critical Violations - Personal Hygiene & Other Food Protection)
Feb 01, 2012
12
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.
02H - Food not cooled by an approved method whereby the internal product temperature is reduced from 140F to 70F or less within 2 hours, and from 70F to 41F or less within 4 additional hours.
04J - Unprotected food re-served.
04L - Evidence of rats or live rats present in facility's food and/or non-food areas.
05F - Refrigerated or hot holding equipment to keep potentially hazardous foods at required temperatures not provided.
06C - Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
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.
09B - Milk or milk product undated, improperly dated or expired.
10F - Equipment not easily movable or sealed to floor, adjoining equipment, adjacent walls or ceiling. Aisle or workspace inadequate.
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