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Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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Food contact surfaces not washed, rinsed and sanitized after each use following any time of operations when contamination may have occurred
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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)
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Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap and single service towels or hand drying devices missing
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Insects, rodents present
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Lighting and ventilation inadquate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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Potentially hazardous foods are not kept at or above 140 (F) during hot holding. Actual Temperature
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Potentially hazardous foods are not kept at or below 45 degrees (F) during cold holding, except smoked fish not kept at or below 38 degrees (F) during cold holding. Actual Temperature______
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Wiping clothes dirty, not stored properly in sanitizing solutions
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Regular
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Sep 19, 2012
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91 |
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Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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Insects, rodents present
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Lighting and ventilation inadquate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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Follow-Up
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Sep 24, 2012
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97 |
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