SMORGAS CHEF AT SCANDINAVIA HOUSE, 58 PARK AVENUE, NY - Restaurant inspection findings and violations
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Violation code | Inspection Date | Violation Points (the lower the better) |
---|
- 02C (Critical Violations - Food Temperature)
- 04N (Critical Violations - Food Protection)
| Aug 11, 2014 | 11 |
- 02A (Critical Violations - Food Temperature)
- 10F (General Violations Conditions - Facility Maintenance)
| Mar 31, 2014 | 13 |
- 02B (Critical Violations - Food Temperature)
- 04H (Critical Violations - Food Protection)
- 10F (General Violations Conditions - Facility Maintenance)
| Mar 05, 2014 | 9 |
- 02G (Critical Violations - Food Temperature)
- 06D (Critical Violations - Personal Hygiene & Other Food Protection)
| Feb 25, 2013 | 12 |
- 06C (Critical Violations - Personal Hygiene & Other Food Protection)
- 09C (General Violations Conditions - Food Source)
| Jan 11, 2012 | 7 |
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.
- 02C - Hot food item that has been cooked and refrigerated is being held for service without first being reheated to 165F or above within 2 hours.
- 02G - Cold food held above 41F (smoked fish above 38F) except during necessary preparation.
- 04H - Food in contact with utensil, container, or pipe that consist of toxic material.
- 04N - Evidence of roaches or live roaches present in facility's food and/or non-food areas.
- 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.
- 09C - Thawing procedures improper.
- 10F - Equipment not easily movable or sealed to floor, adjoining equipment, adjacent walls or ceiling. Aisle or workspace inadequate.
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