- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- 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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03/26/2015 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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12/19/2014 | Inspection | |
No violation noted during this evaluation. | 09/22/2014 | Inspection | |
- Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Improper use and storage of clean, sanitized equipment and utensils
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09/11/2013 | Inspection | |
No violation noted during this evaluation. | 10/16/2012 | Inspection | |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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07/14/2011 | Inspection | |
No violation noted during this evaluation. | 02/05/2010 | Inspection | |
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