11103, Queens, BROADWAY, 4101
Spanish
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.
Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Shellfish not from approved source, not or improperly tagged/labeled; tags not retained for 90 days.
Hot TCS food item not held at or above 140 °F.
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.
Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment
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.