VIKINGOS
330 HEBERTON AVENUE, Staten Island, NY 10302 · Restaurant (Mexican)
2 inspections
- Pre-permit (Operational) / Re-inspection
12 infractions
- 05H: No approved written standard operating procedure for avoiding contamination by refillable returnable containers.
- Critical
- 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- Critical
- 10A: Toilet facility not maintained or provided with toilet paper, waste receptacle or self-closing door.
- Not Critical
- 10G: Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
- Not Critical
- 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
- Not Critical
- 06E: Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
- Critical
- 06A: Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.
- 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
- 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
- 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
- 04L: Evidence of mice or live mice in establishment's food or non-food areas.
- 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
- 05H: No approved written standard operating procedure for avoiding contamination by refillable returnable containers.
- Pre-permit (Operational) / Initial Inspection
5 infractions
- 06E: Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
- 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
- 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
- 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
- 06E: Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.