Rapports de sécurité alimentaire: Super Pollo, 4102 5th Avenue, 11232 New York, United States
Dernier rapport:
Rapport par
Date Closed: Sep 11, 2019
Reason for Closure:
Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
Hot food item not held at or above 140º F.
Facility not vermin proof. Harborage or conditions conducive…
Reason for Closure:
Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
Hot food item not held at or above 140º F.
Facility not vermin proof. Harborage or conditions conducive…
24
Commentaires
Commentaire
Date Closed: May 20, 2019
Reason for Closure:
Food not cooled by an approved method whereby the internal product temperature is reduced from 140º F to 70º F or less within 2 hours, and from 70º F to 41º F or less within 4 additional hours.
Food…
Reason for Closure:
Food not cooled by an approved method whereby the internal product temperature is reduced from 140º F to 70º F or less within 2 hours, and from 70º F to 41º F or less within 4 additional hours.
Food…
24
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Commentaire
Date Of Closure: 2018-7-11
Reason Of Closure: No facilities available to wash, rinse and sanitize utensils and/or equipment.
Source: NYC Health Dept.
Reason Of Closure: No facilities available to wash, rinse and sanitize utensils and/or equipment.
Source: NYC Health Dept.
24
Commentaires
Commentaire
Rapport réglementaire
Super Pollo Latino, 4102 5th Avenue, Brooklyn, NY 11232, USA
il y a 7 ans •source a816-restaurantinspection.nyc.gov • détails
Violation Points 50
Food Protection Certificate not held by supervisor of food operations.
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin…
Food Protection Certificate not held by supervisor of food operations.
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin…
24
Commentaires
Commentaire