Violation Points 66
Hot food item not held at or above 140º F.
Food Protection Certificate not held by supervisor of food operations.
Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.
Facility not vermin proof. Harborage or conditions
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conducive to attracting vermin to the premises and/or allowing vermin to exist.
Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
Evidence of mice or live mice present in facility's food and/or non-food areas.
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.
Source:
a816-restaurantinspection.nyc.gov
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