No violation noted during this evaluation. | 11/02/2015 | Inspection | |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
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10/31/2014 | Inspection | |
No violation noted during this evaluation. | 10/21/2013 | Inspection | |
No violation noted during this evaluation. | 10/24/2012 | Inspection | |
No violation noted during this evaluation. | 10/18/2011 | Inspection | |
No violation noted during this evaluation. | 10/18/2010 | Inspection | |
No violation noted during this evaluation. | 10/28/2009 | Inspection | |
No violation noted during this evaluation. | 11/05/2008 | Re-Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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10/23/2008 | Inspection | |
No violation noted during this evaluation. | 10/29/2007 | Re-Inspection | |
- 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.
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10/10/2007 | Inspection | |
No violation noted during this evaluation. | 10/10/2006 | Inspection | |
No violation noted during this evaluation. | 10/11/2005 | Inspection | |
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