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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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Lighting and ventilation inadquate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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Regular
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Feb 16, 2011
|
97 |
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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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Toxic chemicals are improperly labeled, stored, or used so that contamination of food can occur
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Regular
|
Sep 22, 2011
|
97 |
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