RIU PLAZA MANHATTAN TIMES SQUARE PARK AVENUE RESTAURANT
GRADE AThursday, August 1, 2024
RIU PLAZA MANHATTAN TIMES SQUARE PARK AVENUE RESTAURANT in Midtown Times Square received a Grade A on their NYC health inspection on August 1, 2024, scoring 7 points. The inspection found 1 violation, including 1 critical.
Violations Cited
02G
Cold TCS Food Held Above 41°F
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.
DANGER ZONE GROWTH: Between 41-70°F, E. coli doubles every 30 minutes. Salmonella doubles every 20 minutes at 70-90°F. After just 4 hours above 41°F, bacteria levels can cause severe illness including bloody diarrhea, kidney failure (E. coli), and typhoid fever (Salmonella).
Keep all cold TCS foods at 41°F or below (smoked fish 38°F, shell eggs 45°F). Monitor with calibrated thermometer every 2-4 hours. Ice baths must surround container to food level. Repair refrigeration immediately. DISCARD foods above 41°F for over 4 hours.
Violations were cited in the following area(s).
RIU PLAZA MANHATTAN TIMES SQUARE PARK AVENUE RESTAURANT — Inspection Questions
- Did RIU PLAZA MANHATTAN TIMES SQUARE PARK AVENUE RESTAURANT pass their NYC health inspection on August 1, 2024?
- RIU PLAZA MANHATTAN TIMES SQUARE PARK AVENUE RESTAURANT passed with an A grade on August 1, 2024 with a score of 7 points. The inspection found 1 violation(s).
- What critical violations did RIU PLAZA MANHATTAN TIMES SQUARE PARK AVENUE RESTAURANT have?
- RIU PLAZA MANHATTAN TIMES SQUARE PARK AVENUE RESTAURANT had 1 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 02G mean in NYC restaurant inspections?
- NYC violation 02G (Cold TCS Food Held Above 41°F) is a critical violation. Cold potentially hazardous foods must be kept at 41°F or below (38°F for smoked fish) to prevent bacterial growth. DANGER ZONE GROWTH: Between 41-70°F, E. coli doubles every 30 minutes. Salmonella doubles every 20 minutes at 70-90°F. After just 4 hours above 41°F, bacteria levels can cause severe illness including bloody diarrhea, kidney failure (E. coli), and typhoid fever (Salmonella).