- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Critical: Water/ice: unsafe, unapproved sources, cross connections
- 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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04/18/2014 | Inspection | |
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Pesticide application not supervised by a certified applicator
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12/09/2013 | Inspection | |
No violation noted during this evaluation. | 12/18/2012 | Inspection | |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
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09/07/2011 | Re-Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Critical: Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45oF or less as recommended before they are stored on buffet lines.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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08/02/2011 | Inspection | |
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