- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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03/01/2016 | Inspection | Previous violations resolved. |
- Improper thawing procedures used
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
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09/14/2015 | Inspection | |
- 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
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02/25/2015 | Inspection | |
- 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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08/26/2014 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Non food contact surfaces of equipment not clean
- 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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05/14/2014 | Inspection | |
No violation noted during this evaluation. | 08/19/2013 | Inspection | |
No violation noted during this evaluation. | 06/17/2013 | Inspection | |
No violation noted during this evaluation. | 01/29/2013 | Inspection | |
No violation noted during this evaluation. | 09/27/2012 | Re-Inspection | |
No violation noted during this evaluation. | 09/13/2012 | Inspection | |
No violation noted during this evaluation. | 02/21/2012 | Inspection | |
No violation noted during this evaluation. | 09/19/2011 | Inspection | |
No violation noted during this evaluation. | 03/18/2011 | Re-Inspection | |
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
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02/04/2011 | Inspection | |
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