XO RESTAURANT, 148 HESTER STREET, NY - Restaurant inspection findings and violations
Violation code | Inspection Date | Violation Points |
|---|---|---|
| Sep 29, 2014 | 10 |
| Sep 17, 2014 | 19 |
| Apr 28, 2014 | 9 |
| Apr 03, 2014 | 20 |
| Apr 01, 2013 | 11 |
| Mar 05, 2012 | 11 |
10F (General Violations Conditions - Facility Maintenance) | Dec 20, 2011 | 2 |
| Dec 16, 2011 | 67 |
- 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.
- 03E - Potable water supply inadequate.Water or ice not potable or from unapproved source. Cross connection in potable water supply system observed.
- 04M - Evidence of mice or live mice present in facility's food and/or non-food areas.
- 05H - Properly enclosed service/maintenance area 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.
- 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.
- 09B - Milk or milk product undated, improperly dated or expired.
- 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.
- 10D - Ventilation system not provided, improperly installed or in disrepair.
- 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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