Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
No violation noted during this evaluation.
|
Regular
|
Apr 8, 2011
|
100 |
No violation noted during this evaluation.
|
Regular
|
Aug 19, 2011
|
100 |
No violation noted during this evaluation.
|
Regular
|
Jan 19, 2012
|
100 |
-
Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
-
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
-
Food workers do not use proper utensils (tongs, spoons, spatulas, sanitary gloves) to eliminate bare hand contact with cooked or prepared foods
-
Hot, cold running water not provided, pressure inadequate
-
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equioment not readily accessible for cleaning, surfaces not smooth finish)
[multiple violations]
-
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______
|
Regular
|
Sep 6, 2012
|
93 |
-
Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
-
Hot, cold running water not provided, pressure inadequate
-
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equioment not readily accessible for cleaning, surfaces not smooth finish)
[multiple violations]
-
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______
|
Red Item
|
Sep 12, 2012
|
95 |
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