- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- 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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01/21/2016 | Inspection | Gnocchi in main cooler 36°F ; whipped cream in dessert cooler 36°F; Peppers in upper B/M 38°F |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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12/07/2015 | Inspection | |
No violation noted during this evaluation. | 09/28/2015 | Inspection | |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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02/26/2015 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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12/19/2014 | Inspection | |
- Garbage storage areas not properly constructed or maintained, creating a nuisance
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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11/07/2014 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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06/09/2014 | Inspection | |
No violation noted during this evaluation. | 10/16/2013 | Inspection | |
No violation noted during this evaluation. | 07/01/2013 | 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)
- Wiping cloths dirty, not stored properly in sanitizing solutions
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01/04/2013 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
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09/20/2012 | Inspection | |
No violation noted during this evaluation. | 08/06/2012 | Inspection | |
No violation noted during this evaluation. | 06/20/2012 | Inspection | |
No violation noted during this evaluation. | 11/17/2011 | Inspection | |
No violation noted during this evaluation. | 10/28/2011 | 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)
- Wiping cloths dirty, not stored properly in sanitizing solutions
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06/27/2011 | Re-Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Wiping cloths dirty, not stored properly in sanitizing solutions
- 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)
- Miscellaneous, Economic Violation, Choking Poster, Training.
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06/20/2011 | Inspection | |
No violation noted during this evaluation. | 11/30/2010 | Inspection | |
- Garbage storage areas not properly constructed or maintained, creating a nuisance
- Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
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10/22/2010 | Inspection | |
No violation noted during this evaluation. | 08/06/2010 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- 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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05/21/2010 | Re-Inspection | |
- 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.
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Non food contact surfaces of equipment not clean
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
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05/17/2010 | Inspection | |
- Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
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08/31/2009 | Inspection | |
- In use food dispensing utensils improperly stored
- Wiping cloths dirty, not stored properly in sanitizing solutions
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05/14/2009 | Inspection | |
No violation noted during this evaluation. | 12/31/2008 | Inspection | |
No violation noted during this evaluation. | 12/24/2008 | Inspection | |
No violation noted during this evaluation. | 12/11/2008 | Re-Inspection | |
- Critical: Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands.
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
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11/25/2008 | Inspection | |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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07/28/2008 | Re-Inspection | |
No violation noted during this evaluation. | 07/18/2008 | Inspection | |
No violation noted during this evaluation. | 07/11/2008 | Re-Inspection | |
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