No violation noted during this evaluation. | 05/28/2013 | Re-Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). (2,046 penalty points)
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05/14/2013 | Inspection | |
No violation noted during this evaluation. | 01/09/2013 | Inspection | |
No violation noted during this evaluation. | 10/22/2012 | Inspection | |
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. (2,046 penalty points)
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01/12/2012 | Inspection | |
No violation noted during this evaluation. | 08/03/2011 | Re-Inspection | |
No violation noted during this evaluation. | 05/31/2011 | Re-Inspection | |
No violation noted during this evaluation. | 05/19/2011 | Re-Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). (2,046 penalty points)
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. (2,046 penalty points)
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05/03/2011 | Inspection | |
No violation noted during this evaluation. | 12/20/2010 | Inspection | |
No violation noted during this evaluation. | 06/17/2010 | Re-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. (2,046 penalty points)
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. (2,046 penalty points)
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05/06/2010 | Inspection | |
No violation noted during this evaluation. | 12/02/2009 | Inspection | |
No violation noted during this evaluation. | 02/04/2009 | Inspection | |
No violation noted during this evaluation. | 10/23/2008 | Inspection | |
No violation noted during this evaluation. | 02/11/2008 | Re-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. (2,046 penalty points)
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. (2,046 penalty points)
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01/31/2008 | Inspection | |
No violation noted during this evaluation. | 10/10/2007 | Inspection | |
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