TRUVA CAFE & GRILL
SCORE: 11 POINTSThursday, March 24, 2022
Violations Cited
02G
Cold TCS Food Held Above 41°F
Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during 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.
09C
Food contact surface improperly constructed
Food contact surface not properly maintained.
Improper surfaces harbor bacteria in cracks and cannot be properly sanitized
Use stainless steel, approved plastics; no wood except cutting boards; smooth, intact surfaces
09A
NYC Health Code Violation 09A
Canned food product observed dented and not segregated from other consumable food items.
HEALTH HAZARD: This critical violation creates immediate risk of foodborne illness. Studies link NYC Health Code Violation 09A 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.
Violations were cited in the following area(s).