MILON, 93 1 AVENUE, NY - Restaurant inspection findings and violations
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Violation code Inspection Date Golden Apple Violation Points (the lower the better) 02G (Critical Violations - Food Temperature)
06E (Critical Violations - Personal Hygiene & Other Food Protection)
06F (Critical Violations - Personal Hygiene & Other Food Protection)
Mar 20, 2009 No 17
10I (General Violations Conditions - Facility Maintenance)
09A (General Violations Conditions - Food Source)
04A (Critical Violations - Food Protection)
06A (Critical Violations - Personal Hygiene & Other Food Protection)
06C (Critical Violations - Personal Hygiene & Other Food Protection)
Feb 07, 2009 No 28
06C (Critical Violations - Personal Hygiene & Other Food Protection)
10G (General Violations Conditions - Facility Maintenance)
Oct 17, 2007 No 8
06C (Critical Violations - Personal Hygiene & Other Food Protection)
06E (Critical Violations - Personal Hygiene & Other Food Protection)
10G (General Violations Conditions - Facility Maintenance)
Mar 01, 2007 No 19
04A (Critical Violations - Food Protection)
02G (Critical Violations - Food Temperature)
05G (Critical Violations - Facility Design)
08A (General Violations Conditions - Vermin/Garbage)
10B (General Violations Conditions - Facility Maintenance)
Feb 07, 2007 No 34
06C (Critical Violations - Personal Hygiene & Other Food Protection)
10B (General Violations Conditions - Facility Maintenance)
06E (Critical Violations - Personal Hygiene & Other Food Protection)
Mar 22, 2006 No 13
Violation descriptions:
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.
05G - Sufficient refrigerated or hot holding equipment not provided to meet proper time and temperature requirements for potentially hazardous foods.
06A - Personal cleanliness inadequate. Clean outer garments, effective hair restraint not worn.
06C - Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
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.
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.
10G - Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained.
10I - Minimum final rinse temperature of 170F or proper chemical and temperature levels not maintained in manual utensil washing operation.
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