SKIRT STEAK
SCORE: 18 POINTSSaturday, April 1, 2023
SKIRT STEAK in Midtown South Flatiron Union Square underwent a NYC health inspection on April 1, 2023 and scored 18 points. The inspection found 3 violations, including 3 critical.
Violations Cited
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.
10A
NYC Health Code Violation 10A
Toilet facility not maintained or provided with toilet paper, waste receptacle or self-closing door.
HEALTH HAZARD: This critical violation creates immediate risk of foodborne illness. Studies link NYC Health Code Violation 10A 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.
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.
Violations were cited in the following area(s).
SKIRT STEAK — Inspection Questions
- Did SKIRT STEAK pass their NYC health inspection on April 1, 2023?
- SKIRT STEAK underwent inspection on April 1, 2023 with a score of 18 points. The inspection found 3 violation(s).
- What critical violations did SKIRT STEAK have?
- SKIRT STEAK had 3 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 04C mean in NYC restaurant inspections?
- NYC violation 04C (Bare Hand Contact with Ready-to-Eat Food) is a critical violation. Food workers must not touch ready-to-eat foods with bare hands. Must use utensils, gloves, or other barriers. 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.
- What does violation code 10A mean in NYC restaurant inspections?
- NYC violation 10A (NYC Health Code Violation 10A) is a critical violation. Violation of NYC Health Code requirements HEALTH HAZARD: This critical violation creates immediate risk of foodborne illness. Studies link NYC Health Code Violation 10A to bacterial contamination and outbreak events. Must be corrected immediately to protect public health.
- What does violation code 02B mean in NYC restaurant inspections?
- NYC violation 02B (Hot TCS Food Not Held at 140°F or Above) is a critical violation. Hot potentially hazardous foods must be maintained at 140°F or above to prevent rapid bacterial growth in the danger zone (41-140°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.