- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Improper use and storage of clean, sanitized equipment and utensils
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10/13/2015 | Inspection | |
- Miscellaneous, Economic Violation, Choking Poster, Training.
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07/27/2015 | Re-Inspection | |
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Wiping cloths dirty, not stored properly in sanitizing solutions
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05/26/2015 | Re-Inspection | |
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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01/26/2015 | Re-Inspection | |
- Single service items reused, improperly stored, dispensed, not used when required
- Non food contact surfaces of equipment not clean
- Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Wiping cloths dirty, not stored properly in sanitizing solutions
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12/18/2014 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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03/27/2014 | Inspection | |
- Improperly functioning on-site sewage disposal system, improper
- Non food contact surfaces of equipment not clean
- Wiping cloths dirty, not stored properly in sanitizing solutions
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11/01/2013 | Re-Inspection | |
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