06D (Critical Violations - Personal Hygiene & Other Food Protection)
06E (Critical Violations - Personal Hygiene & Other Food Protection)
04D (Critical Violations - Food Protection)
Feb 26, 2009
No
81
06C (Critical Violations - Personal Hygiene & Other Food Protection)
09C (General Violations Conditions - Food Source)
06E (Critical Violations - Personal Hygiene & Other Food Protection)
Aug 06, 2007
No
24
Violation descriptions:
01A - Current valid permit, registration or other authorization to operate establishment not available.
02B - Hot food item not held at or above 140F.
02G - Cold food held above 41F (smoked fish above 38F) except during necessary preparation.
04D - Food worker does not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking, preparing raw foods or otherwise contaminating hands.
04I - Food item spoiled, adulterated, contaminated or cross-contaminated.
04M - Evidence of mice or live mice present in facility's food and/or non-food areas.
05D - Hand washing facility not provided in or near food preparation area and toilet room. Hot and cold running water at adequate pressure not provided at facility. Soap and an acceptable hand-drying device not provided.
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.
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.
09C - Thawing procedures improper.
10G - Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained.
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