- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions (2,046 penalty points)
- Critical: Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days. (2,046 penalty points)
- Improper thawing procedures used (2,046 penalty points)
- 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) (2,046 penalty points)
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) (2,046 penalty points)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces (2,046 penalty points)
- Single service items reused, improperly stored, dispensed, not used when required (2,046 penalty points)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans (2,046 penalty points)
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04/05/2013 | Inspection | Discussed proper cooling procedures with staff. Several 22 qt containers of cooked soups & sauces located in walk n cooler. In discussion with staff, no additional cooling aid is used. Cooked product is just placed in these container, covered, and placed in walk in cooler after setting out in kitchen for an hour. Provided education. Must place product in shallow pans, no more than 4 inches high, and cool uncovered. Product must cool from 120 degrees F to 70 degrees F in 2 hours, then from 70 degrees F down to 45 degrees F or less within 4 additional hours. Make sure to take temperatures during cool down procedures to ensure adequate cooling is taking place. Must correct all violations by April 19, 2013, except floor must be done by May 15th. Must email Corey DiLorenzo addressing corrective actions taken to all cited violations no later than 4/17/13 at crd05@health.state.ny.us |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions (2,046 penalty points)
- 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) (2,046 penalty points)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans (2,046 penalty points)
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) (2,046 penalty points)
- Wiping cloths dirty, not stored properly in sanitizing solutions (2,046 penalty points)
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures (2,046 penalty points)
- Single service items reused, improperly stored, dispensed, not used when required (2,046 penalty points)
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) (2,046 penalty points)
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. (2,046 penalty points)
- Improper thawing procedures used (2,046 penalty points)
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01/30/2012 | Inspection | |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions (2,046 penalty points)
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures (2,046 penalty points)
- Critical: Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days. (2,046 penalty points)
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. (2,046 penalty points)
- In use food dispensing utensils improperly stored (2,046 penalty points)
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01/20/2011 | Inspection | |
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. (2,046 penalty points)
- 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. (2,046 penalty points)
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) (2,046 penalty points)
- 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) (2,046 penalty points)
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. (2,046 penalty points)
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures (2,046 penalty points)
- Improper thawing procedures used (2,046 penalty points)
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods. (2,046 penalty points)
- Pesticide application not supervised by a certified applicator (2,046 penalty points)
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02/19/2010 | Inspection | |
- Single service items reused, improperly stored, dispensed, not used when required (2,046 penalty points)
- In use food dispensing utensils improperly stored (2,046 penalty points)
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) (2,046 penalty points)
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) (2,046 penalty points)
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03/19/2009 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures (2,046 penalty points)
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing (2,046 penalty points)
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. (2,046 penalty points)
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) (2,046 penalty points)
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained (2,046 penalty points)
- 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) (2,046 penalty points)
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02/07/2008 | Inspection | |
| No violation noted during this evaluation. | 03/01/2007 | Inspection | |
| No violation noted during this evaluation. | 03/07/2006 | Inspection | |
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