06C (Critical Violations - Personal Hygiene & Other Food Protection)
Mar 29, 2007
No
20
09D (General Violations Conditions - Food Source)
02B (Critical Violations - Food Temperature)
06A (Critical Violations - Personal Hygiene & Other Food Protection)
Mar 20, 2006
No
17
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.
04K - Appropriately scaled metal stem-type thermometer not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding.
04M - Evidence of mice or live mice present in facility's food and/or non-food areas.
04O - Evidence of flying insects present in facility's food and/or non-food areas.
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.
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.
09C - Thawing procedures improper.
09D - Food contact surface not properly maintained.
10K - Immersion basket not provided, used or of incorrect size. Incorrect manual technique. Test kit and thermometer not provided or used. Improper drying practices.
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