11201, Brooklyn, HENRY STREET, 82
Chinese
Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
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.
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
Evidence of mice or live mice in establishment's food or non-food areas.
Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
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.
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
Evidence of mice or live mice in establishment's food or non-food areas.