TEMPLEGATE SNACKS, 133-31 39 AVENUE, NY - Restaurant inspection findings and violations
Violation code | Inspection Date | Violation Points |
|---|---|---|
10F (General Violations Conditions - Facility Maintenance) | Nov 25, 2014 | 3 |
| Nov 17, 2014 | 52 |
| Nov 01, 2014 | 23 |
| Mar 14, 2014 | 11 |
| Jan 30, 2014 | 11 |
| May 23, 2013 | 14 |
| Apr 24, 2013 | 6 |
| Sep 19, 2012 | 12 |
| Aug 22, 2012 | 21 |
| Apr 09, 2012 | 10 |
| Mar 24, 2012 | 10 |
| Dec 22, 2011 | 10 |
| Dec 19, 2011 | 16 |
| Dec 12, 2011 | 62 |
- 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.
- 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.
- 04A - Food Protection Certificate not held by supervisor of food operations.
- 04C - Food worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
- 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.
- 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.
- 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.
- 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.
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