COCO HOTPOT
37-20 PRINCE STREET, Queens, NY 11354 · Restaurant (Asian/Asian Fusion)
6 inspections
- Cycle Inspection / Re-inspection
2 infractions
- 06C: 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.
- Critical
- 02B: Hot TCS food item not held at or above 140 °F.
- Critical
- 06C: 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.
- Cycle Inspection / Initial Inspection
7 infractions
- 02B: Hot TCS food item not held at or above 140 °F.
- Critical
- 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- Critical
- 10B: Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
- Not Critical
- 06C: 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.
- Critical
- 09B: Thawing procedure improper.
- Not Critical
- 10F: 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.
- Not Critical
- 02H: 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.
- Critical
- 02B: Hot TCS food item not held at or above 140 °F.
- Pre-permit (Operational) / Re-inspection
4 infractions
- 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- Critical
- 06E: Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
- Critical
- 02H: 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.
- Critical
- 04C: 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.
- Critical
- 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- Pre-permit (Operational) / Initial Inspection
9 infractions
- 10F: 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.
- Not Critical
- 03A: Food, prohibited, from unapproved or unknown source, home canned or home prepared. Animal slaughtered, butchered or dressed (eviscerated, skinned) in establishment. Reduced Oxygen Packaged (ROP) fish not frozen before processing. ROP food prepared on premises transported to another site.
- Critical
- 06F: Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
- Critical
- 02G: 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.
- Critical
- 04O: Live animal other than fish in tank or service animal present in facility’s food or non-food area.
- Critical
- 06C: 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.
- Critical
- 10G: Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
- Not Critical
- 05D: No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.
- Critical
- 06E: Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
- Critical
- 10F: 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.
- Pre-permit (Non-operational) / Initial Inspection
7 infractions
- 06C: Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
- Critical
- 10F: 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.
- Not Critical
- 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
- Critical
- 04J: Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.
- Critical
- 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- Critical
- 08C: Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
- Not Critical
- 05D: No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.
- Critical
- 06C: Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
- Administrative Miscellaneous / Initial Inspection
1 infraction
- 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.
- Not Critical
- 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.