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.
Cold food…
Updated:
Regulatory Report
7 years ago • details
7 years ago •reported by user-ggzn9185 • details
Regulatory Report
7 years ago •source a816-restaurantinspection.nyc.gov • details
7 years ago •reported by user-wzzyq621 • details
7 years ago •reported by user-pkkhq144 • details
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