- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Hot, cold running water not provided, pressure inadequate
- Improper use and storage of clean, sanitized equipment and utensils
- Non food contact surfaces of equipment not clean
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
- Wiping cloths dirty, not stored properly in sanitizing solutions
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12/15/2015 | Inspection | Comment only: Employees must use the public restroom until all items in violation 12D & 12A are corrected. Use of the employee restroom is prohibited.
Must correct all violations no later than 12/31/15. Must send Corey DiLorenzo an email to corey.dilorenzo@health.ny.gov addressing corrective actions taken to all cited violations no later than 12/31/15. |
No violation noted during this evaluation. | 11/05/2014 | Re-Inspection | The required cleaning of equipment has been completed. A hand out with illustration for proper ware washing in Chinese writing for better understanding was provided at this visit. Thank you Mike for implementing this. |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Non food contact surfaces of equipment not clean
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11/04/2014 | Inspection | |
- In use food dispensing utensils improperly stored
- Non food contact surfaces of equipment not clean
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
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11/14/2013 | Inspection | Violations to be corrected by 11/21/13. Contact Richard Hess via email when completed or with any questions. |
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- In use food dispensing utensils improperly stored
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Non food contact surfaces of equipment not clean
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- 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)
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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10/16/2012 | Inspection | |
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