- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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11/17/2015 | 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)
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04/29/2015 | 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)
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12/03/2014 | Re-Inspection | |
- Non food contact surfaces of equipment not clean
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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11/12/2014 | Inspection | |
- 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.
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05/08/2014 | Inspection | |
No violation noted during this evaluation. | 10/31/2013 | Re-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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10/23/2013 | Inspection | |
No violation noted during this evaluation. | 04/24/2013 | Inspection | |
No violation noted during this evaluation. | 09/10/2012 | Inspection | |
No violation noted during this evaluation. | 02/24/2012 | Re-Inspection | |
No violation noted during this evaluation. | 02/16/2012 | Re-Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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01/24/2012 | Inspection | |
No violation noted during this evaluation. | 09/12/2011 | Inspection | |
No violation noted during this evaluation. | 03/16/2011 | Inspection | |
- 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.
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10/12/2010 | Inspection | |
No violation noted during this evaluation. | 06/01/2010 | Re-Inspection | |
No violation noted during this evaluation. | 05/18/2010 | Inspection | |
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