- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 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)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Single service items reused, improperly stored, dispensed, not used when required
- 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: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- 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
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03/02/2016 | Inspection | Discussed: Adequate shellfish tag procedures.; Adequate cooling technique.; Basement prep area still in process of being completed. Wastelines/portions of ceiling being boxed in, FRP being installed over sheetrock, cove base to be installed, hand wash sink to be installed and indirectly wasted food prep sink to be installed. To verify with supervisor, operator states prep area was approved with painted floor and painted cinder block wall.; As needed, ceiling tiles in kitchen must be replaced with smooth and easily cleanable tiles.; Dispensing of fruit/olives at the bar.; Violations which result in ticket issuance: Repeat red item violations, bare hand contact on ready to eat foods, food allergy statement, improper shellfish tag procedures, improper storage of wiping cloths, pest infestations.; Reinspection on or about 3/8/16. |
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