THE INN, 201-01 NORTHERN BOULEVARD, NY - Restaurant inspection findings and violations
Violation code | Inspection Date | Golden Apple | Violation Points |
|---|---|---|---|
| Aug 01, 2009 | No | 28 |
| Jul 30, 2008 | No | 22 |
| Jun 19, 2008 | No | 63 |
10G (General Violations Conditions - Facility Maintenance) | Feb 14, 2007 | No | 2 |
| Feb 12, 2007 | No | 10 |
- | Jan 08, 2007 | No | - |
- Violation descriptions:
- 02B - Hot food item not held at or above 140F.
- 04C - Food worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
- 04I - Food item spoiled, adulterated, contaminated or cross-contaminated.
- 04M - Evidence of mice or live mice present in facility's food and/or non-food areas.
- 04O - Evidence of flying insects present in facility's food and/or non-food areas.
- 05D - Hand washing facility not provided in or near food preparation area and toilet room. Hot and cold running water at adequate pressure not provided at facility. Soap and an acceptable hand-drying device not provided.
- 06A - Personal cleanliness inadequate. Clean outer garments, effective hair restraint not worn.
- 06C - Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
- 06D - Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- 06E - Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
- 07E - Facility Design.
- 08A - Facility not vermin proof. Harborage or conditions conducive to vermin exist.
- 08B - Garbage receptacles not provided or inadequate. Garbage storagearea not properly constructed or maintained; grinder or compactor dirty.
- 09D - Food contact surface not properly maintained.
- 10G - Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained.
- 10I - Minimum final rinse temperature of 170F or proper chemical and temperature levels not maintained in manual utensil washing operation.
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