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SHIAWASE: Inspections and Violations: 18 results

Stay Informed: NY Track Restaurant Inspections and Violations with Up-to-Date Data

Stay Informed: NY Track Restaurant Inspections and Violations with Up-to-Date Data

SHIAWASE: Inspections and Violations

11204, Brooklyn, BAY PARKWAY, 6610

Japanese

SHIAWASE → 02.02.2024

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.

Organisation: SHIAWASE
SHIAWASE → 22.01.2024

Hot TCS food item not held at or above 140 °F.

Organisation: SHIAWASE
SHIAWASE → 22.01.2024

Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

Organisation: SHIAWASE
SHIAWASE → 22.01.2024

Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.

Organisation: SHIAWASE
SHIAWASE → 22.01.2024

Evidence of mice or live mice in establishment's food or non-food areas.

Organisation: SHIAWASE
SHIAWASE → 05.10.2023

Thawing procedure improper.

Organisation: SHIAWASE
SHIAWASE → 05.10.2023

Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.

Organisation: SHIAWASE
SHIAWASE → 05.10.2023

Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.

Organisation: SHIAWASE
SHIAWASE → 05.10.2023

Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

Organisation: SHIAWASE
SHIAWASE → 05.10.2023

Evidence of mice or live mice in establishment's food or non-food areas.

Organisation: SHIAWASE
SHIAWASE → 11.05.2023

Evidence of mice or live mice in establishment's food or non-food areas.

Organisation: SHIAWASE
SHIAWASE → 11.05.2023

Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

Organisation: SHIAWASE
SHIAWASE → 11.05.2023

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.

Organisation: SHIAWASE
SHIAWASE → 11.05.2023

Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.

Organisation: SHIAWASE
SHIAWASE → 11.05.2023

Hot TCS food item not held at or above 140 °F.

Organisation: SHIAWASE
SHIAWASE → 11.05.2023

Current letter grade or Grade Pending card not posted

Organisation: SHIAWASE
SHIAWASE → 11.05.2023

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.

Organisation: SHIAWASE
SHIAWASE → 11.05.2023

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.

Organisation: SHIAWASE