Violations from 03/24/2011 InspectionTip! “Critical” violations are displayed in bold. Violation points: 79 Establishment Closed by DOHMH. Violations were cited in the following area(s) and those requiring immediate action were addressed.
Sanitary Violations: 1) Hot food item not held at or above 140º F. 2) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation. 3) Food worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additional heat treatment. 4) Appropriately scaled metal stem-type thermometer or thermocouple not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding. 5) Hand washing facility not provided in or near food preparation area and toilet room. Hot and cold running water at adequate pressure to enable cleanliness of employees not provided at facility. Soap and an acceptable hand-drying device not provided. 6) Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared. 7) Tobacco use, eating, or drinking from open container in food preparation, food storage or dishwashing area observed. 8) Food not protected from potential source of contamination during storage, preparation, transportation, display or service. 9) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. 10) Wiping cloths soiled or not stored in sanitizing solution. 11) Canned food product observed dented and not segregated from other consumable food items. 12) Food contact surface not properly maintained. 13) Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.