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Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equioment not readily accessible for cleaning, surfaces not smooth finish)
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Single service items reused, improperly stored, dispensed, not used when required
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Wiping clothes dirty, not stored properly in sanitizing solutions
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Regular
|
Jan 31, 2011
|
97 |
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Cooked and prepared foods are subjected to cross-contamination from raw foods
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Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracksm open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
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Food workers do not use proper utensils (tongs, spoons, spatulas, sanitary gloves) to eliminate bare hand contact with cooked or prepared foods
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Lighting and ventilation inadquate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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Miscellaneous, Economic Violation, Choking Poster, Training
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Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equioment not readily accessible for cleaning, surfaces not smooth finish)
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Non-food contact surfaces of equipment not clean
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Plumbing and sinks not properly sizedd, installed, maintained; equipment and floors not properly drained
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Regular
|
Jan 31, 2012
|
92 |
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