- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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12/18/2015 | Re-Inspection | |
- 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 stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- 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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11/19/2015 | Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Non food contact surfaces of equipment not clean
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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05/05/2015 | Inspection | |
No violation noted during this evaluation. | 11/19/2014 | Re-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)
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
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11/05/2014 | Inspection | |
No violation noted during this evaluation. | 05/29/2014 | Inspection | |
No violation noted during this evaluation. | 11/01/2013 | Inspection | |
- 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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04/26/2013 | Inspection | Approximately one quart of mashed potatoes with chives observed on prep counter at 70 degrees. Length of time out-of-temperature could not be verified. CDI: Mashed potatoes with chives thrown away. Discussed proper cold holding techniques. |
- 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
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Pesticide application not supervised by a certified applicator
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
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12/26/2012 | Inspection | |
No violation noted during this evaluation. | 03/08/2012 | Inspection | |
- Critical: Water/ice: unsafe, unapproved sources, cross connections
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10/18/2011 | Inspection | |
No violation noted during this evaluation. | 06/29/2011 | Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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10/19/2010 | Inspection | |
No violation noted during this evaluation. | 08/11/2010 | Re-Inspection | |
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
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06/15/2010 | Inspection | |
No violation noted during this evaluation. | 11/17/2009 | Re-Inspection | |
No violation noted during this evaluation. | 06/12/2009 | Inspection | |
No violation noted during this evaluation. | 10/07/2008 | Inspection | |
No violation noted during this evaluation. | 06/17/2008 | Re-Inspection | |
No violation noted during this evaluation. | 06/10/2008 | Re-Inspection | |
- 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.
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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06/03/2008 | Inspection | main kitchen cooler not maintaining PHF at or below 45*F.
Pachage of 10-12 hamburgers in above noted cooler = 50*F. Discarded. |
No violation noted during this evaluation. | 09/28/2007 | Inspection | |
No violation noted during this evaluation. | 04/20/2007 | Re-Inspection | |
No violation noted during this evaluation. | 04/02/2007 | Inspection | |
No violation noted during this evaluation. | 11/06/2006 | Inspection | |
No violation noted during this evaluation. | 06/15/2006 | Re-Inspection | |
- Critical: Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.
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06/05/2006 | Inspection | bucket of raw clams (12"" diameter, 8"" deep) without proper shellfish shippers tag, persons on site unable to locate tag. clams embargoed at time of inspection. |
No violation noted during this evaluation. | 11/03/2005 | Inspection | |
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