TWIN DONUT, 4231 BROADWAY, NY - Restaurant inspection findings and violations
Violation code | Inspection Date | Violation Points |
|---|---|---|
| Feb 07, 2014 | 7 |
| Jul 02, 2013 | 9 |
| Jun 13, 2013 | 10 |
10F (General Violations Conditions - Facility Maintenance) | Jan 30, 2013 | 3 |
| Jan 04, 2013 | 27 |
| Aug 08, 2012 | 12 |
| Jul 27, 2012 | 21 |
| Jan 18, 2012 | 4 |
| Jan 04, 2012 | 10 |
| Jul 27, 2011 | 12 |
| Jul 13, 2011 | 16 |
| Mar 16, 2011 | 13 |
| Mar 03, 2011 | 38 |
- 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.
- 04A - Food Protection Certificate not held by supervisor of food operations.
- 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.
- 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.
- 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.
- 09C - Thawing procedures improper.
- 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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