- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
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01/15/2016 | Re-Inspection | |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- 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
- Critical: Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- In use food dispensing utensils improperly stored
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01/06/2016 | Inspection | Discussed: Adequate shellfish tag procedure.; Convection oven in the basement permitted for use for dry baked goods only.; Adequate storage of smoked salmon.; As per operator, a back flow prevention device is present on the water supply for the entire building.; Wood butcher's block, in the basement prep area, must not create a nuisance.; Reinspection on or about 1/11/16. |
| No violation noted during this evaluation. | 10/16/2015 | Inspection | All violations cited on 9/24/15 and 10/1/15 have been corrected. Wiping cloths found stored acceptably in sanitizer. Notice of hearing issued at this time for wiping cloth violation observed on 9/24/15. Case # PHP-5788-15-PK-MLL9-FSE. Hearing Date December 10, 2015. Waiver of Formal Hearing issued at this time. Unless Waiver of Formal Hearing is received no later than 10 days prior to hearing date, owner is to appear at 25 Moore Ave., Mt. Kisco, NY on Hearing Date.
Inspection report signed by inspector Melissa Neurauter (914) 336-1303, email MLL9@westchestergov.com and operator Belarmino Anton (914) 862-4811, email antonrestaurant@optimum.net |
- Food not protected during 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)
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Critical: Food from unapproved source, spoiled, adulterated on premises.
- In use food dispensing utensils improperly stored
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10/01/2015 | Re-Inspection | Reinspection on or about 10/16/15. Notice of Hearing will be issued at reinspection. Status at reinspection will determine whether Waiver of Formal Hearing will be issued.
Inspection report signed by inspector Melissa Neurauter (914) 336-1303, email MLL9@westchestergov.com and operator Virginia Anton (914) 862-4811, email antonrestaurant@optimum.net |
- In use food dispensing utensils improperly stored
- Food not protected during 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)
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Critical: Food from unapproved source, spoiled, adulterated on premises.
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
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09/24/2015 | Inspection | Reinspection on or about 10/1/15. Notice of Hearing will be issued for wiping cloth violation observed during this inspection. Status at reinspection will determine whether Waiver of Formal Hearing will be issued. Dish machine found operating at acceptable temperatures. Discussed basement sinks. Food prep only to be done at food prep sink. Belarmino Anton took ServSafe exam 11/3/11. Certificate viewed previously.
Inspection report signed by inspector Melissa Neurauter (914) 336-1303, email MLL9@westchestergov.com and operator Belarmino Anton (914) 862-4811, email antonrestaurant@optimum.net |
| No violation noted during this evaluation. | 04/21/2015 | Re-Inspection | |
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Improper use and storage of clean, sanitized equipment and utensils
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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04/14/2015 | Inspection | |
- In use food dispensing utensils improperly stored
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Food not protected during 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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12/09/2014 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
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05/09/2014 | Inspection | |
| No violation noted during this evaluation. | 10/16/2013 | Inspection | |
| No violation noted during this evaluation. | 10/25/2011 | Re-Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Food not protected during 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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10/05/2011 | Inspection | |
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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01/11/2011 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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11/22/2010 | Inspection | |
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