- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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10/07/2015 | Re-Inspection | Discussed: Ticket # 5772 issued at this time for wiping cloths. Waiver issued.; Remaining violation must be completed by next routine inspection. |
- Dressing rooms dirty, not provided, improperly located
- 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)
- Insects, rodents present
- 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.
- Improper use and storage of clean, sanitized equipment and utensils
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- 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.
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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10/05/2015 | Inspection | Discussed: Ticket may be issued for wiping cloths.; Flour reuse and storage procedures.; Facility exterminated monthly by Efflugent Exterminating, last visit on 9/1/15. Monitoring of potentially hazardous food temperatures and refrigeration units. Reinspection on or about 10/7/15. |
- Insects, rodents present
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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03/04/2015 | Re-Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Pesticide application not supervised by a certified applicator
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Insects, rodents present
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Wiping cloths dirty, not stored properly in sanitizing solutions
- 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)
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Non food contact surfaces of equipment not clean
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02/03/2015 | Inspection | |
- 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
- Pesticide application not supervised by a certified applicator
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Non food contact surfaces of equipment not clean
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10/03/2014 | Re-Inspection | |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- 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
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Insects, rodents present
- Non food contact surfaces of equipment not clean
- 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)
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Pesticide application not supervised by a certified applicator
- 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.
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
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09/30/2014 | Inspection | |
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