TOMMY'S DELI & CAFE, 586 NORTH BROADWAY, White Plains, NY 10603 - Restaurant inspection findings and violations

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Business Info

Restaurant: TOMMY'S DELI & CAFE
Address: 586 NORTH BROADWAY, White Plains, NY 10603
Total inspections: 10
Last inspection: Mar 16, 2012
Score
(the higher the better)
97
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • 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)
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's intructions
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equioment not readily accessible for cleaning, surfaces not smooth finish)
  • Premises littered, unnecessary equipment and article present, living quarters not completely separated from food service operations, live animals, birds/and pets not excluded
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self- closing doors, missing hand wash signs [multiple violations]
Regular Oct 13, 2010 94
No violation noted during this evaluation. Follow-Up Oct 21, 2010 100
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self- closing doors, missing hand wash signs
Regular Apr 4, 2011 98
  • Insects, rodents present
  • Pesticide application not supervised by a certified application/in accordance with label directions/in accordance with applicable laws
Complaint Jul 12, 2011 98
No violation noted during this evaluation. Follow-Up Aug 12, 2011 100
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap and single service towels or hand drying devices missing
  • 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
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self- closing doors, missing hand wash signs
Regular Oct 21, 2011 95
  • Potentially hazardous foods are not kept at or above 140 (F) during hot holding. Actual Temperature
Complaint Oct 21, 2011 99
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Follow-Up Oct 28, 2011 99
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap and single service towels or hand drying devices missing
  • 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)
  • Prepared food products contact equipment or work surfaces which have had prior contact with faw foods and where washing and sanatizing of the food contact surface has not occurred to provent contamination
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self- closing doors, missing hand wash signs
  • Wiping clothes dirty, not stored properly in sanitizing solutions
Regular Mar 8, 2012 93
  • 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)
  • Prepared food products contact equipment or work surfaces which have had prior contact with faw foods and where washing and sanatizing of the food contact surface has not occurred to provent contamination
Follow-Up Mar 16, 2012 97

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