AMANO CAFE
SCORE: 46 POINTSWednesday, March 13, 2024
Violations Cited
02B
Hot TCS Food Not Held at 140°F or Above
Hot TCS food item not held at or above 140 °F.
BACTERIAL MULTIPLICATION: At 120°F, Clostridium perfringens doubles every 10 minutes. Can reach illness-causing levels within 1 hour. This bacteria causes 1 million US cases annually with severe abdominal cramps and diarrhea lasting 24 hours. Hot holding violations responsible for 40% of restaurant outbreaks.
Maintain ALL hot foods at 140°F minimum. Check temperatures every 30 minutes for problem foods, every 2 hours otherwise. Use calibrated thermometers. Adjust equipment immediately if below 140°F. Reheat to 165°F if below temp for under 2 hours. DISCARD if below 140°F for over 2 hours.
05E
NYC Health Code Violation 05E
Toilet facility not provided for employees or for patrons when required. Shared patron-employee toilet accessed through kitchen, food prep or storage area or utensil washing area.
HEALTH HAZARD: This critical violation creates immediate risk of foodborne illness. Studies link NYC Health Code Violation 05E to bacterial contamination and outbreak events. Must be corrected immediately to protect public health.
Follow NYC Health Code Article 81 requirements. Implement corrective action immediately. Document all corrections. Train staff on proper procedures. Schedule follow-up inspection if critical.
10H
Sanitization not provided for utensil washing
Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.
Unsanitized utensils transfer bacteria directly to customers' food and mouths
Use approved sanitizer at correct concentration; test strips required; proper contact time
06C
Food not protected from contamination
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.
Unprotected food exposed to bacteria, viruses, chemicals, and physical contaminants
Cover all food; store 6 inches off floor; protect from customer contamination; use sneeze guards
Violations were cited in the following area(s).