10302, Staten Island, FOREST AVENUE, 1614
Irish
Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.
Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.
Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
Evidence of mice or live mice in establishment's food or non-food areas.
Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
Hot TCS food item that has been cooked and cooled is being held for service without first being reheated to 165º F or above within 2 hours.
Food worker or vendor working or is knowingly or negligently permitted to work in FSE while afflicted with infected wound or reportable communicable disease. No spitting allowed. Spitting anywhere in the establishment is prohibited.
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Hot TCS food item not held at or above 140 °F.