- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
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03/11/2015 | Inspection | |
- 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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09/25/2013 | 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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09/18/2012 | 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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04/05/2011 | Inspection | |
No violation noted during this evaluation. | 04/01/2010 | Inspection | |
No violation noted during this evaluation. | 03/18/2010 | Inspection | |
No violation noted during this evaluation. | 01/27/2009 | Inspection | |
No violation noted during this evaluation. | 06/05/2008 | Inspection | |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
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07/31/2007 | Inspection | |
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