Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
[multiple violations]
-
Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap and single service towels or hand drying devices missing
|
Regular
|
Nov 8, 2010
|
97 |
-
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
[multiple violations]
-
Improper use and storage of clean, sanatized equipment and utensils
-
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equioment not readily accessible for cleaning, surfaces not smooth finish)
-
Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self- closing doors, missing hand wash signs
|
Regular
|
Mar 3, 2011
|
95 |
No violation noted during this evaluation.
|
Follow-Up
|
Apr 7, 2011
|
100 |
-
Enough refrigeration storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled cooled properly and stored below 45 (F) as required
[multiple violations]
-
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
[multiple violations]
-
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equioment not readily accessible for cleaning, surfaces not smooth finish)
[multiple violations]
-
Plumbing and sinks not properly sizedd, installed, maintained; equipment and floors not properly drained
[multiple violations]
|
Regular
|
Oct 18, 2011
|
88 |
-
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
-
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equioment not readily accessible for cleaning, surfaces not smooth finish)
|
Regular
|
Oct 26, 2011
|
98 |
-
Cooked and prepared foods are subjected to cross-contamination from raw foods
-
Enough refrigeration storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled cooled properly and stored below 45 (F) as required
-
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
-
Food not protected durng 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)
-
Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap and single service towels or hand drying devices missing
-
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equioment not readily accessible for cleaning, surfaces not smooth finish)
-
Potentially hazardous foods are not kept at or above 140 (F) during hot holding. Actual Temperature
-
Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self- closing doors, missing hand wash signs
|
Regular
|
Feb 22, 2012
|
92 |
-
Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap and single service towels or hand drying devices missing
|
Follow-Up
|
Mar 8, 2012
|
99 |
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