- 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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04/27/2015 | Re-Inspection | |
- Improper thawing procedures used
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Non food contact surfaces of equipment not clean
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- 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)
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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04/09/2015 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Improper thawing procedures used
- Insects, rodents present
- 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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08/15/2014 | Inspection | |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- 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)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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04/09/2014 | Inspection | |
No violation noted during this evaluation. | 08/22/2013 | Inspection | |
No violation noted during this evaluation. | 03/12/2013 | Inspection | |
No violation noted during this evaluation. | 01/16/2013 | 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.
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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11/01/2012 | Inspection | |
No violation noted during this evaluation. | 08/10/2012 | Inspection | |
No violation noted during this evaluation. | 04/11/2012 | Inspection | |
No violation noted during this evaluation. | 08/29/2011 | Inspection | |
No violation noted during this evaluation. | 04/20/2011 | Inspection | |
No violation noted during this evaluation. | 08/17/2010 | Inspection | |
No violation noted during this evaluation. | 04/14/2010 | Inspection | |
No violation noted during this evaluation. | 12/16/2009 | Inspection | |
No violation noted during this evaluation. | 04/06/2009 | Inspection | |
No violation noted during this evaluation. | 08/18/2008 | Re-Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- 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: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
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08/11/2008 | Inspection | |
No violation noted during this evaluation. | 05/01/2008 | Re-Inspection | |
No violation noted during this evaluation. | 04/21/2008 | Inspection | |
No violation noted during this evaluation. | 12/28/2007 | Re-Inspection | |
No violation noted during this evaluation. | 12/11/2007 | Inspection | |
No violation noted during this evaluation. | 04/11/2007 | Inspection | |
No violation noted during this evaluation. | 12/07/2006 | Inspection | |
No violation noted during this evaluation. | 08/23/2006 | Inspection | |
No violation noted during this evaluation. | 03/29/2006 | Inspection | |
No violation noted during this evaluation. | 01/25/2006 | Re-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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01/18/2006 | Re-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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01/11/2006 | Inspection | |
No violation noted during this evaluation. | 12/05/2005 | Inspection | |
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