WOMENS NATL. REPUBLICAN CLUB
GRADE AThursday, March 7, 2024
WOMENS NATL. REPUBLICAN CLUB in Midtown Times Square received a Grade A on their NYC health inspection on March 7, 2024, scoring 7 points. The inspection found 1 violation, including 1 critical.
Violations Cited
02H
Food Not Cooled by Approved Method
After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.
TOXIN PRODUCTION: Slow cooling is the #1 cause of foodborne outbreaks. Clostridium perfringens spores survive cooking and germinate during slow cooling, producing heat-stable toxin. Causes 'buffet illness' affecting hundreds at events. Staph aureus produces toxin that CANNOT be destroyed by reheating.
Cool using approved methods: Shallow pans (2 inches max depth), Ice baths with frequent stirring, Ice paddles, Blast chillers, Cut large items into portions. NEVER cool at room temperature. NEVER stack hot containers. Document cooling times and temperatures.
Violations were cited in the following area(s).
WOMENS NATL. REPUBLICAN CLUB — Inspection Questions
- Did WOMENS NATL. REPUBLICAN CLUB pass their NYC health inspection on March 7, 2024?
- WOMENS NATL. REPUBLICAN CLUB passed with an A grade on March 7, 2024 with a score of 7 points. The inspection found 1 violation(s).
- What critical violations did WOMENS NATL. REPUBLICAN CLUB have?
- WOMENS NATL. REPUBLICAN CLUB 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 02H mean in NYC restaurant inspections?
- NYC violation 02H (Food Not Cooled by Approved Method) is a critical violation. Cooked foods must be rapidly cooled from 140°F to 70°F within 2 hours, then to 41°F within 4 additional hours. TOXIN PRODUCTION: Slow cooling is the #1 cause of foodborne outbreaks. Clostridium perfringens spores survive cooking and germinate during slow cooling, producing heat-stable toxin. Causes 'buffet illness' affecting hundreds at events. Staph aureus produces toxin that CANNOT be destroyed by reheating.