THE DART SPORTS BAR
SCORE: 27 POINTSMonday, May 1, 2023
Violations Cited
04J
NYC Health Code Violation 04J
Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.
HEALTH HAZARD: This critical violation creates immediate risk of foodborne illness. Studies link NYC Health Code Violation 04J 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.
06F
Wiping Cloths Not Stored in Sanitizer
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
CONTAMINATION SPREAD: Dirty wiping cloths spread millions of bacteria across every surface wiped. Bacteria double every 20 minutes on damp cloths. One contaminated cloth can spread pathogens to 30+ surfaces, causing facility-wide contamination.
Store wiping cloths in sanitizer AT ALL TIMES between uses: 50-100ppm chlorine or 200-400ppm quaternary ammonium. Change solution when visibly dirty or every 4 hours. Use separate cloths for food contact vs non-food contact. Test sanitizer concentration every 2 hours.
04C
Bare Hand Contact with Ready-to-Eat Food
Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
DIRECT CONTAMINATION: Hands carry 150+ bacterial species and 3,000-5,000 bacteria per square centimeter. Even 'clean' hands transfer millions of bacteria. Ready-to-eat foods receive no kill step. Bare hand contact is #1 factor in Norovirus outbreaks affecting 20 million Americans annually.
NO bare hand contact EVER with ready-to-eat foods. Use: Single-use gloves (change every hour and between tasks), Tongs/spatulas/spoons, Deli tissue/wax paper. Wash hands before donning gloves. Post signs. This is NON-NEGOTIABLE in NYC.
04A
Food Protection Certificate Not Held by Supervisor
Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
KNOWLEDGE GAP: Establishments without certified managers have 2.5x more critical violations. Lack of food safety knowledge directly correlates with foodborne illness outbreaks. Certified managers reduce outbreak risk by 60% through proper training and oversight.
Obtain Food Protection Certificate immediately through NYC-approved course. Certificate holder must be present ALL operating hours. Post certificate conspicuously. Maintain valid certification (renew every 5 years). Train all staff on food safety basics.
Violations were cited in the following area(s).