TATAKI JAPANESE RESTAURANT, 3 LISPENARD ST, NY - Restaurant inspection findings and violations
Violation code | Inspection Date | Violation Points |
|---|---|---|
| Jul 08, 2014 | 12 |
| Dec 09, 2013 | 35 |
06C (Critical Violations - Personal Hygiene & Other Food Protection) | Nov 21, 2013 | 5 |
| Apr 09, 2013 | 13 |
| Feb 25, 2013 | 21 |
02G (Critical Violations - Food Temperature) | Aug 06, 2012 | 7 |
| Jul 24, 2012 | 25 |
| Mar 08, 2012 | 7 |
| Feb 23, 2012 | 34 |
| Oct 11, 2011 | 20 |
| Aug 29, 2011 | 28 |
- 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.
- 03C - Eggs found dirty, cracked; liquid, frozen or powdered eggs not pasteurized.
- 04C - Food worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
- 04H - Food in contact with utensil, container, or pipe that consist of toxic material.
- 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.
- 05H - Properly enclosed service/maintenance area 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.
- 06F - Wiping cloths dirty or not stored in sanitizing solution.
- 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.
- 10D - Ventilation system not provided, improperly installed or in disrepair.
- 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.
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