- Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours.
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
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06/17/2015 | Inspection | Recommend management receive food safety training before the end of permitting period. |
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours.
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06/10/2014 | Inspection | |
No violation noted during this evaluation. | 12/30/2013 | Inspection | |
- Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
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11/08/2012 | Inspection | |
No violation noted during this evaluation. | 12/27/2011 | Inspection | |
No violation noted during this evaluation. | 12/30/2010 | Inspection | |
No violation noted during this evaluation. | 12/08/2009 | Inspection | |
No violation noted during this evaluation. | 09/16/2008 | Inspection | |
No violation noted during this evaluation. | 09/26/2007 | Inspection | |
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