- Wiping cloths dirty, not stored properly in sanitizing solutions
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- 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)
- Garbage storage areas not properly constructed or maintained, creating a nuisance
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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02/22/2016 | Inspection | Reinspect 3 weeks. Please note repeat red items or four or more red items within 3 years are subject to enforcement action. |
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