TANG PAVILION, 65 WEST 55 STREET, NY - Restaurant inspection findings and violations
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Violation code Inspection Date Violation Points (the lower the better) 06E (Critical Violations - Personal Hygiene & Other Food Protection)
10F (General Violations Conditions - Facility Maintenance)
Sep 19, 2014 9
02G (Critical Violations - Food Temperature)
06D (Critical Violations - Personal Hygiene & Other Food Protection)
06E (Critical Violations - Personal Hygiene & Other Food Protection)
06F (Critical Violations - Personal Hygiene & Other Food Protection)
09A (General Violations Conditions - Food Source)
09B (General Violations Conditions - Food Source)
10F (General Violations Conditions - Facility Maintenance)
10H (General Violations Conditions - Facility Maintenance)
15L (Tobacco Enforcement Violations - Smoke-Free Air Act)
Aug 27, 2014 32
10A (General Violations Conditions - Facility Maintenance)
10F (General Violations Conditions - Facility Maintenance)
Feb 12, 2014 4
02G (Critical Violations - Food Temperature)
04N (Critical Violations - Food Protection)
06E (Critical Violations - Personal Hygiene & Other Food Protection)
08A (General Violations Conditions - Vermin/Garbage)
Dec 07, 2013 22
02H (Critical Violations - Food Temperature)
04H (Critical Violations - Food Protection)
06E (Critical Violations - Personal Hygiene & Other Food Protection)
10I (General Violations Conditions - Facility Maintenance)
Mar 26, 2013 21
06D (Critical Violations - Personal Hygiene & Other Food Protection)
09C (General Violations Conditions - Food Source)
10F (General Violations Conditions - Facility Maintenance)
10J (General Violations Conditions - Facility Maintenance)
Feb 20, 2013 14
Violation descriptions:
02G - Cold food held above 41F (smoked fish above 38F) except during necessary preparation.
02H - Food not cooled by an approved method whereby the internal product temperature is reduced from 140F to 70F or less within 2 hours, and from 70F to 41F or less within 4 additional hours.
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.
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.
06F - Wiping cloths dirty or not stored in sanitizing solution.
08A - Facility not vermin proof. Harborage or conditions conducive to vermin exist.
09A - Canned food product observed severely dented.
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.
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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