06C (Critical Violations - Personal Hygiene & Other Food Protection)
Feb 20, 2007
No
19
Violation descriptions:
02G - Cold food held above 41F (smoked fish above 38F) except during necessary preparation.
04I - Food item spoiled, adulterated, contaminated or cross-contaminated.
04K - Appropriately scaled metal stem-type thermometer not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding.
04O - Evidence of flying insects present in facility's food and/or non-food areas.
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.
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.
07D - Food Protection.
08A - Facility not vermin proof. Harborage or conditions conducive to vermin exist.
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.
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.
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