NEW YORK PALACE HOTEL, 455 MADISON AVENUE, NY - Restaurant inspection findings and violations
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Violation code Inspection Date Golden Apple Violation Points (the lower the better) 06F (Critical Violations - Personal Hygiene & Other Food Protection)
02G (Critical Violations - Food Temperature)
10B (General Violations Conditions - Facility Maintenance)
10G (General Violations Conditions - Facility Maintenance)
Dec 30, 2008 No 19
09D (General Violations Conditions - Food Source)
04O (Critical Violations - Food Protection)
08A (General Violations Conditions - Vermin/Garbage)
May 08, 2008 No 13
08A (General Violations Conditions - Vermin/Garbage)
04O (Critical Violations - Food Protection)
May 06, 2008 No 32
02B (Critical Violations - Food Temperature)
06D (Critical Violations - Personal Hygiene & Other Food Protection)
03C (Critical Violations - Food Source)
06C (Critical Violations - Personal Hygiene & Other Food Protection)
10C (General Violations Conditions - Facility Maintenance)
10L (General Violations Conditions - Facility Maintenance)
09A (General Violations Conditions - Food Source)
Apr 18, 2008 No 37
04A (Critical Violations - Food Protection)
04C (Critical Violations - Food Protection)
10E (General Violations Conditions - Facility Maintenance)
10G (General Violations Conditions - Facility Maintenance)
02G (Critical Violations - Food Temperature)
Mar 27, 2008 No 30
06A (Critical Violations - Personal Hygiene & Other Food Protection)
10K (General Violations Conditions - Facility Maintenance)
Jan 11, 2007 No 7
12A (General Violations Conditions - Other Generals)
04O (Critical Violations - Food Protection)
10E (General Violations Conditions - Facility Maintenance)
Jan 20, 2006 No 6
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.
03C - Eggs found dirty, cracked; liquid, frozen or powdered eggs not pasteurized.
04A - Food Protection Certificate not held by supervisor of food operations.
04C - Food worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
04O - Evidence of flying insects 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.
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.
09D - Food contact surface not properly maintained.
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.
10C - Lighting inadequate. Bulb not shielded or shatterproof.
10E - Accurate thermometer not provided in refrigerated or hot holding equipment.
10G - Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained.
10K - Immersion basket not provided, used or of incorrect size. Incorrect manual technique. Test kit and thermometer not provided or used. Improper drying practices.
10L - Single service item reused, improperly stored, dispensed; not used when required.
12A - General.
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