SLEEPY HOLLOW HIGH SCHOOL/WHITSONS, 210 NORTH BROADWAY, Sleepy Hollow, NY 10591 - Restaurant inspection findings and violations



Business Info

Restaurant: SLEEPY HOLLOW HIGH SCHOOL/WHITSONS
Address: 210 NORTH BROADWAY, Sleepy Hollow, NY 10591
Total inspections: 7
Last inspection: Jan 18, 2012
Score
(the higher the better)

100

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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)

  • Non-food contact surfaces of equipment not clean [multiple violations]
Regular Nov 3, 2010 98
  • 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)
  • Hot, cold running water not provided, pressure inadequate
  • Non-food contact surfaces of equipment not clean [multiple violations]
  • Potentially hazardous foods are not kept at or above 140 (F) during hot holding. Actual Temperature
Regular Feb 9, 2011 95
No violation noted during this evaluation. Follow-Up Feb 15, 2011 100
  • 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)
  • Non-food contact surfaces of equipment not clean
  • Potentially hazardous foods are not cooled by an approved method where the food temerature can be reduced from 120 degrees (F) to 70 (F) or less within two hours and 70(F) to 45 (F) within four hours. (Potentially hazardous foods that are cooling may be uncovered during the cooling period) Actual Temperature, Time (hours)
  • Potentially hazardous foods are not kept at or above 140 (F) during hot holding. Actual Temperature
  • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
Regular Sep 20, 2011 92
  • 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)
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equioment not readily accessible for cleaning, surfaces not smooth finish)
Follow-Up Sep 23, 2011 98
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • 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 of equipment not clean
  • 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______
  • Wiping clothes dirty, not stored properly in sanitizing solutions
Regular Jan 10, 2012 94
No violation noted during this evaluation. Follow-Up Jan 18, 2012 100

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Address

Distance

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