- 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) (2,046 penalty points)
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. (2,046 penalty points)
- Wiping cloths dirty, not stored properly in sanitizing solutions (2,046 penalty points)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces (2,046 penalty points)
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) (2,046 penalty points)
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03/15/2013 | Inspection | Must correct all violations no later than 3/31/13, with the exception of the kitchen floor and stem probe thermometer. Thermometer must be purchased immediately & floor must be repaired by June 30, 2013. Must send Corey DiLorenzo an email at crd05@health.state.ny.us no later than 3/31/13 addressing corrective actions taken to all cited violations. NOTE: Discussed proper cooling procedures with the cook, Sandy. Must cool soups, gravies, sauces, and all other foods in shallow pans with product depth not exceeding 4 inches and leave uncovered. Discussed proper way to assemble cold salads such as egg salad and tuna salad. All foods must be pre-chilled to 45 degrees F or less before preparing the salads. |
- Wiping cloths dirty, not stored properly in sanitizing solutions (2,046 penalty points)
- Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required. (2,046 penalty points)
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02/15/2012 | Inspection | |
| No violation noted during this evaluation. | 01/26/2011 | Inspection | |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods. (2,046 penalty points)
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures (2,046 penalty points)
- 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) (2,046 penalty points)
- Critical: Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45oF or less as recommended before they are stored on buffet lines. (2,046 penalty points)
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding. (2,046 penalty points)
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions (2,046 penalty points)
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained (2,046 penalty points)
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. (2,046 penalty points)
- Non food contact surfaces of equipment not clean (2,046 penalty points)
- Wiping cloths dirty, not stored properly in sanitizing solutions (2,046 penalty points)
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin (2,046 penalty points)
- Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required. (2,046 penalty points)
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02/12/2010 | 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) (2,046 penalty points)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces (2,046 penalty points)
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01/20/2009 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans (2,046 penalty points)
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. (2,046 penalty points)
- 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) (2,046 penalty points)
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01/14/2008 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans (2,046 penalty points)
- 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) (2,046 penalty points)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces (2,046 penalty points)
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01/08/2007 | Inspection | |
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. (2,046 penalty points)
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01/19/2006 | Inspection | |
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