No violation noted during this evaluation. | 09/17/2015 | Inspection | No violations observed @ time of inspection |
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Hot, cold running water not provided, pressure inadequate
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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02/24/2015 | Inspection | clean and well organized - limited work crew (2) |
No violation noted during this evaluation. | 10/23/2014 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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04/09/2014 | Inspection | |
- 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.
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Wiping cloths dirty, not stored properly in sanitizing solutions
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10/04/2013 | Inspection | |
No violation noted during this evaluation. | 04/15/2013 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- 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)
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10/15/2012 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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05/10/2012 | Inspection | |
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
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11/14/2011 | Inspection | |
- 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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05/17/2011 | Inspection | |
- 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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12/10/2010 | Inspection | |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- 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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06/14/2010 | Inspection | |
- Critical: Food from unapproved source, spoiled, adulterated on premises.
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
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11/06/2009 | Inspection | |
No violation noted during this evaluation. | 06/15/2009 | 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)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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10/31/2008 | Inspection | |
No violation noted during this evaluation. | 06/23/2008 | Inspection | |
No violation noted during this evaluation. | 11/29/2007 | Inspection | |
No violation noted during this evaluation. | 05/29/2007 | Inspection | |
No violation noted during this evaluation. | 06/09/2006 | Inspection | |
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