06C (Critical Violations - Personal Hygiene & Other Food Protection)
Jan 30, 2008
No
13
02B (Critical Violations - Food Temperature)
02G (Critical Violations - Food Temperature)
Feb 16, 2007
No
17
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.
04K - Appropriately scaled metal stem-type thermometer not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding.
06C - Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
09D - Food contact surface not properly maintained.
10G - Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained.
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