- Wiping cloths dirty, not stored properly in sanitizing solutions
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- 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.
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- 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)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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09/24/2015 | Inspection | Comments only: 1. Food temperatures at the right side salad bar were recorded in the range from 44 to 47 degrees F using a metal stem probe thermometer. 2. Dices tomatoes located at the taco condiment station were temped at 46 degrees F. The container of tomatoes is not held on ice. In discussion with John, the lunch service is from 11am to 1pm, and all leftover food is discarded at both the salad bar and the taco condiment station.
All remaining violations must be corrected no later than 10/8/15. Must send Corey DiLorenzo an email to corey.dilorenzo@health.ny.gov addressing corrective actions taken to all cited violations no later than 10/8/15. |
- 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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05/08/2014 | Inspection | Please ensure ice level is maintained in salad bar. Salad bar food temperatures are ~45*F. Maximum temperature for cold holding is 45*F.
Discussed ill food worker policy, and adequate cooling methods compliant with State Sanitary Code requirements.
Any questions contact Richard Hess via email (rbh01@health.state.ny.us) |
- 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.
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- 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)
- 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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01/31/2012 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Non food contact surfaces of equipment not clean
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- 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
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01/18/2011 | Inspection | |
- Non food contact surfaces of equipment not clean
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- 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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02/22/2010 | Inspection | |
- 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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03/17/2009 | Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- 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.
- 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 below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
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11/09/2007 | Inspection | |
| No violation noted during this evaluation. | 03/06/2006 | Inspection | |
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