PIZZA AND FRENCH TASTE PIZZERIA, 2021 LEXINGTON AVENUE, NY - Restaurant inspection findings and violations
Violation code | Inspection Date | Violation Points |
|---|---|---|
| Oct 16, 2014 | 10 |
- | Oct 02, 2014 | - |
| Sep 23, 2014 | 19 |
| Apr 10, 2014 | 33 |
| Mar 15, 2014 | 22 |
10F (General Violations Conditions - Facility Maintenance) | Aug 21, 2013 | 2 |
| Jul 16, 2013 | 51 |
- | May 13, 2013 | - |
| Jan 15, 2013 | 14 |
| Dec 27, 2012 | 71 |
- Violation descriptions:
- 02A - Food not cooked to required minimum temperature: Poultry, meat stuffing, stuffed meats >= 165F for 15 seconds. Ground meat and food containing ground meat >= 158F for 15 seconds. Pork, any food containing pork >= 155F for 15 seconds. Rare roast beef, rare beefsteak except per individual customer request >= required temperature and time. All other foods except shell eggs per individual customer request >= 145F for 15 seconds.
- 02B - Hot food item not held at or above 140F.
- 03A - Food from unapproved or unknown source, or home canned.
- 04A - Food Protection Certificate not held by supervisor of food operations.
- 04J - Unprotected food re-served.
- 04L - Evidence of rats or live rats present in facility's food and/or non-food areas.
- 04M - Evidence of mice or live mice 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.
- 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.
- 07A - Administration.
- 08A - Facility not vermin proof. Harborage or conditions conducive to vermin exist.
- 09C - Thawing procedures improper.
- 10D - Ventilation system not provided, improperly installed or in disrepair.
- 10E - Accurate thermometer not provided in refrigerated or hot holding equipment.
- 10F - Equipment not easily movable or sealed to floor, adjoining equipment, adjacent walls or ceiling. Aisle or workspace inadequate.
- 10H - Food service operation occurring in room used as living or sleeping quarters.
- 10I - Minimum final rinse temperature of 170F or proper chemical and temperature levels not maintained in manual utensil washing operation.
- 10J - Mechanical dishwasher not operated as per manufacturer's specifications (time/temperature/chemical concentration); machine defective.
- 15L - Workplace smoking policy inadequate, not posted, not provided.
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