No violation noted during this evaluation. | 02/01/2016 | Re-Inspection | A follow up to visit on January 29. No new violations observed. Facility now has full set of stem thermometers on site. |
- Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours.
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01/29/2016 | Re-Inspection | Return on Monday Feb 1 for reinspection. Rubber gaskets for cooler doors have been ordered, per manager.Stem thermometers are expected in todays shipment from prev. order. |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- 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)
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
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01/22/2016 | Inspection | Reinspect in one week.. Potato califlower soup in hot urn @ 161 degrees F, breadpudding in front display cooler @ 41 F, quiche in RIC @ 37 F. Permit to Operate expires Jan. 31, 2016. Please remit renewal application and fee by then, if not already done. |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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01/16/2015 | Inspection | |
No violation noted during this evaluation. | 01/31/2014 | Re-Inspection | |
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
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01/17/2014 | Inspection | Chef touched cooked panini ready to serve, with bare hands. |
No violation noted during this evaluation. | 02/15/2013 | Re-Inspection | |
No violation noted during this evaluation. | 01/25/2013 | Inspection | |
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