SHAXIAN SNACKS
Monday, May 19, 2025
Violations Cited
20-04
NYC Health Code Violation 20-04
“Choking first aid” poster not posted. “Alcohol and Pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted.
HEALTH HAZARD: This critical violation creates immediate risk of foodborne illness. Studies link NYC Health Code Violation 20-04 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.
19-10
NYC Health Code Violation 19-10
Failure to display required signage about plastic straw availability
HEALTH HAZARD: This critical violation creates immediate risk of foodborne illness. Studies link NYC Health Code Violation 19-10 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.
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.
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
10F
Non-food Contact Surfaces Not Clean
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.
INDIRECT CONTAMINATION: Dirty non-food surfaces harbor pests and bacteria. Employees touch these surfaces then food. Accumulation attracts roaches and rodents. Creates reservoir of contamination that spreads throughout facility.
Clean all non-food surfaces regularly: Walls, ceilings, floors daily in food areas, Equipment exteriors, Storage shelves, Light fixtures monthly. Seal cracks. Repair damaged surfaces. Maintain cleaning schedule. Assign responsibilities.
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.
Violations were cited in the following area(s).