- Insects, rodents present
- Improper storage of cleaning equipment, linens, laundry unacceptable
- 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)
- Wiping cloths dirty, not stored properly in sanitizing solutions
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09/29/2015 | Inspection | |
| No violation noted during this evaluation. | 07/31/2015 | Re-Inspection | |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- 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
- 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)
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- In use food dispensing utensils improperly stored
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07/24/2015 | Inspection | Box of raw chicken stored in downstairs cooler on shelf above box of Romaine lettuce.
- Chicken moved to bottom shelf under lettuce |
| No violation noted during this evaluation. | 11/03/2014 | Re-Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Single service items reused, improperly stored, dispensed, not used when required
- 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)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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10/17/2014 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- 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)
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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06/19/2014 | Re-Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Non food contact surfaces of equipment not clean
- 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)
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06/10/2014 | Re-Inspection | About 2 dozen cooked lobster tails on pan covered with plastic wrap on top of bain marie at 93 degrees F. Lobster was cooked at operator's other restaurant in Ulster County, NY and transported here in hot boxes ~1 1/2 hours prior, and left in current location.
- Lobser tails moved to cooler, uncovered
About 2 dozen hamburgers on pan covered with foil on top of bain marie at 98 degrees F. Hamburgers were left over from lunch hour, cooked ~12 noon then left in current location.
- Hamburgers discarded
About 1 dozen cooked hot dogs in water in pan on top of oven at 108 degrees F., also left over from lunch hour.
- Hot dogs discarded |
- 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.
- 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.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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06/05/2014 | Inspection | Some items in top of bain marie are warm and have been in unit all day: ~3/4 pound sliced roast beef at 56 degrees F., ~2 dozen hot dogs at 62. Other foods in top and bottom of unit at or below 45.
- Roast beef and hot dogs discarded
7 cooked hamburgers at 90 degrees F. on counter. Chef, upon arrival to greet inspector in kitchen, states hamburgers were cooked (onsite) ~30 minutes prior and he had left kitchen after cooking them to do other tasks.
- Hamburgers moved to cooler |
| No violation noted during this evaluation. | 05/01/2014 | Inspection | |
| No violation noted during this evaluation. | 12/03/2013 | Inspection | |
| No violation noted during this evaluation. | 05/28/2013 | Inspection | |
| No violation noted during this evaluation. | 05/02/2012 | Inspection | |
| No violation noted during this evaluation. | 12/28/2011 | Inspection | |
| No violation noted during this evaluation. | 07/14/2011 | Re-Inspection | Previous violations corrected |
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
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06/29/2011 | Inspection | Thermometer procured and available at reinspection on July 19. |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Improperly functioning on-site sewage disposal system, improper
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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10/12/2010 | Re-Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- 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: 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.
- Insects, rodents present
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- 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
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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10/06/2010 | Inspection | Bain-marie @ 53-55 degrees - 5 lbs of hot dogs voluntarily discarded. No other TCS foods stored in unit. |
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