06B (Critical Violations - Personal Hygiene & Other Food Protection)
Apr 03, 2014
12
02G (Critical Violations - Food Temperature)
04C (Critical Violations - Food Protection)
04J (Critical Violations - Food Protection)
06A (Critical Violations - Personal Hygiene & Other Food Protection)
09B (General Violations Conditions - Food Source)
Mar 06, 2014
29
02B (Critical Violations - Food Temperature)
06D (Critical Violations - Personal Hygiene & Other Food Protection)
Oct 01, 2013
12
02G (Critical Violations - Food Temperature)
06C (Critical Violations - Personal Hygiene & Other Food Protection)
06E (Critical Violations - Personal Hygiene & Other Food Protection)
Sep 18, 2013
18
-
Jun 26, 2013
0
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.
04C - Food worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
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.
06B - Tobacco use, eating, drinking in food preparation, food storage or dishwashing area observed.
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.
06E - Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
08C - Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.
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.
10H - Food service operation occurring in room used as living or sleeping quarters.
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