RICHIE RICH CAIBBEAN AND AMERICAN CUISINE INC., 769 BURKE AVENUE, NY - Restaurant inspection findings and violations
Violation code | Inspection Date | Violation Points |
|---|---|---|
| Jan 15, 2014 | 9 |
| Aug 05, 2013 | 27 |
| Jul 09, 2013 | 25 |
| Feb 11, 2013 | 5 |
| Jan 28, 2013 | 23 |
| Jan 26, 2012 | 13 |
06C (Critical Violations - Personal Hygiene & Other Food Protection) | Oct 12, 2011 | 8 |
| Oct 03, 2011 | 58 |
| Aug 09, 2011 | 4 |
- 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.
- 04L - Evidence of rats or live rats present in facility's food and/or non-food areas.
- 05B - Harmful, noxious gas or vapor detected. CO >= 13 ppm.
- 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.
- 08A - Facility not vermin proof. Harborage or conditions conducive to vermin exist.
- 09B - Milk or milk product undated, improperly dated or expired.
- 09C - Thawing procedures improper.
- 10A - Toilet facility not maintained and provided with toilet paper, waste receptacle and self-closing door.
- 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.
- 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.
- 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.
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