RICO CHIMI BROOKLYN.

Hot TCS food item not held at or above 140 °F.

Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispen

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 dur

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

Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.

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 under

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

Hot TCS food item not held at or above 140 °F.

Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

Evidence of mice or live mice in establishment's food or non-food areas.

Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispen

Evidence of mice or live mice in establishment's food or non-food areas.

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 dur

Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

Hot TCS food item not held at or above 140 °F.

Hot TCS food item that has been cooked and cooled is being held for service without first being reheated to 165º F or above within 2 hours.

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 under

Hot TCS food item not held at or above 140 °F.

Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.