KARIZMA LOUNGE
Thursday, April 21, 2022
KARIZMA LOUNGE in East Midtown Turtle Bay underwent a NYC health inspection on April 21, 2022. The inspection found 3 violations, including 2 critical.
Violations Cited
15E2
Flavored tobacco products sold or offered for sale Food Protection Certificate not held by supervisor of food operations.
Flavored tobacco products sold or offered for sale
CONTAMINATION RISK: This violation supports conditions allowing bacterial growth and pest activity. Flavored tobacco products sold or offere violations associated with 25% increase in illness risk. Correction required within 24-48 hours.
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.
04H
Food Contaminated or Cross-Contaminated
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
PATHOGEN SPREAD: Cross-contamination spreads deadly bacteria throughout facility. One contaminated cutting board can transfer Salmonella to 20+ food items. Causes multi-victim outbreaks. E. coli O157:H7 from raw beef can cause kidney failure in children.
Prevent ALL cross-contamination: Separate equipment for raw and ready-to-eat, Color-coded cutting boards, Proper storage order (raw below ready-to-eat), Clean and sanitize between different foods, Cover all foods, Change gloves between tasks.
06D
Food Contact Surfaces Not Properly Sanitized
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
BACTERIAL BUILDUP: Unsanitized surfaces harbor millions of bacteria within hours. Cross-contamination affects all food prepared on surface. Major cause of multi-victim outbreaks. Cutting boards can contain 200x more bacteria than toilet seats.
Clean and sanitize ALL food contact surfaces: After each use, Between different food types, Every 4 hours in continuous use, When contaminated. Use proper concentration sanitizer (50-100ppm chlorine, 200-400ppm quat). Air dry. Test sanitizer every 2 hours.
Violations were cited in the following area(s).
KARIZMA LOUNGE — Inspection Questions
- Did KARIZMA LOUNGE pass their NYC health inspection on April 21, 2022?
- KARIZMA LOUNGE underwent inspection on April 21, 2022. The inspection found 3 violation(s).
- What critical violations did KARIZMA LOUNGE have?
- KARIZMA LOUNGE had 2 critical violation(s) during their inspection. Critical violations directly contribute to foodborne illness and must be corrected immediately. These include issues with temperature control, hand washing, cross-contamination, and pest infestations.
- What does violation code 15E2 mean in NYC restaurant inspections?
- NYC violation 15E2 (Flavored tobacco products sold or offered for sale Food Protection Certificate not held by supervisor of food operations.) is a major violation. Flavored tobacco products sold or offered for sale Food Protection Certificate not held by supervisor of food operations. CONTAMINATION RISK: This violation supports conditions allowing bacterial growth and pest activity. Flavored tobacco products sold or offere violations associated with 25% increase in illness risk. Correction required within 24-48 hours.
- What does violation code 04H mean in NYC restaurant inspections?
- NYC violation 04H (Food Contaminated or Cross-Contaminated) is a critical violation. Raw, cooked or prepared food is adulterated, contaminated, or cross-contaminated during storage, preparation, or service. PATHOGEN SPREAD: Cross-contamination spreads deadly bacteria throughout facility. One contaminated cutting board can transfer Salmonella to 20+ food items. Causes multi-victim outbreaks. E. coli O157:H7 from raw beef can cause kidney failure in children.
- What does violation code 06D mean in NYC restaurant inspections?
- NYC violation 06D (Food Contact Surfaces Not Properly Sanitized) is a critical violation. Food contact surfaces not washed, rinsed, and sanitized after each use and following contamination. BACTERIAL BUILDUP: Unsanitized surfaces harbor millions of bacteria within hours. Cross-contamination affects all food prepared on surface. Major cause of multi-victim outbreaks. Cutting boards can contain 200x more bacteria than toilet seats.