THAI ROCK, 375 BEACH 92 STREET, NY - Restaurant inspection findings and violations
Violation code | Inspection Date | Violation Points |
|---|---|---|
02G (Critical Violations - Food Temperature) | Aug 26, 2014 | 9 |
| Aug 16, 2014 | 20 |
- | May 13, 2014 | - |
| Jan 04, 2014 | 17 |
| Dec 03, 2013 | 16 |
04N (Critical Violations - Food Protection) | Jul 11, 2013 | 28 |
| Jun 20, 2013 | 7 |
- | May 23, 2012 | - |
| Mar 21, 2012 | 10 |
| Oct 16, 2011 | 4 |
| Sep 08, 2011 | 14 |
- 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.
- 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.
- 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.
- 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.
- 08C - Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.
- 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.
- 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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