MUSTANG THAKALI KITCHEN, 74-14 37 AVENUE, NY - Restaurant inspection findings and violations
Violation code | Inspection Date | Violation Points |
|---|---|---|
| Nov 20, 2014 | 23 |
| Jul 08, 2014 | 18 |
| Jun 17, 2014 | 28 |
| Jun 26, 2013 | 10 |
| Jan 17, 2013 | 14 |
| Dec 31, 2012 | 24 |
| Jul 26, 2012 | 12 |
10F (General Violations Conditions - Facility Maintenance) | Jul 13, 2012 | 4 |
| Jul 11, 2012 | 33 |
| Mar 05, 2012 | 8 |
| Feb 23, 2012 | 20 |
- Violation descriptions:
- 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.
- 04K - Appropriately scaled metal stem-type thermometer not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding.
- 04M - Evidence of mice or live mice present in facility's food and/or non-food areas.
- 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.
- 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.
- 08A - Facility not vermin proof. Harborage or conditions conducive to vermin exist.
- 08C - Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.
- 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.
- 10D - Ventilation system not provided, improperly installed or in disrepair.
- 10F - Equipment not easily movable or sealed to floor, adjoining equipment, adjacent walls or ceiling. Aisle or workspace inadequate.
- 10I - Minimum final rinse temperature of 170F or proper chemical and temperature levels not maintained in manual utensil washing operation.
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