- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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12/10/2015 | Inspection | |
- 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.
- 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.
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03/18/2015 | Inspection | |
No violation noted during this evaluation. | 10/30/2014 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Non food contact surfaces of equipment not clean
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03/31/2014 | Inspection | |
- Miscellaneous, Economic Violation, Choking Poster, Training.
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11/20/2013 | Inspection | |
No violation noted during this evaluation. | 03/13/2013 | Inspection | |
No violation noted during this evaluation. | 12/05/2012 | Inspection | |
No violation noted during this evaluation. | 03/19/2012 | Inspection | |
No violation noted during this evaluation. | 11/07/2011 | Inspection | |
No violation noted during this evaluation. | 03/31/2011 | Inspection | |
No violation noted during this evaluation. | 11/03/2010 | Inspection | |
No violation noted during this evaluation. | 03/30/2010 | Re-Inspection | |
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
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03/19/2010 | Inspection | |
No violation noted during this evaluation. | 12/10/2009 | Re-Inspection | |
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
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11/25/2009 | Inspection | |
No violation noted during this evaluation. | 03/19/2009 | Inspection | |
No violation noted during this evaluation. | 11/05/2008 | Inspection | |
No violation noted during this evaluation. | 04/11/2008 | Re-Inspection | |
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- 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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03/26/2008 | Inspection | |
No violation noted during this evaluation. | 10/19/2007 | Inspection | |
No violation noted during this evaluation. | 03/22/2007 | Inspection | |
No violation noted during this evaluation. | 01/25/2007 | Inspection | |
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