- Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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09/23/2015 | Inspection | |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
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03/30/2015 | Inspection | |
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- In use food dispensing utensils improperly stored
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09/03/2014 | Inspection | |
- 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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02/21/2014 | Inspection | |
No violation noted during this evaluation. | 10/15/2013 | Re-Inspection | |
- Non food contact surfaces of equipment not clean
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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09/17/2013 | 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)
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02/11/2013 | Re-Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- 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)
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01/17/2013 | Inspection | |
No violation noted during this evaluation. | 10/17/2012 | Inspection | Note: Violations cited on 9/18/12 have been corrected. |
- Critical: Prepared food products contact equipment or work surfaces which have had prior contact with raw foods and where washing and sanitizing of the food contact surface has not occurred to prevent contamination
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
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09/18/2012 | Inspection | |
No violation noted during this evaluation. | 03/27/2012 | Inspection | |
No violation noted during this evaluation. | 12/28/2011 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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06/13/2011 | Re-Inspection | |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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06/06/2011 | Inspection | |
No violation noted during this evaluation. | 03/07/2011 | Re-Inspection | |
- Non food contact surfaces of equipment not clean
- Critical: Prepared food products contact equipment or work surfaces which have had prior contact with raw foods and where washing and sanitizing of the food contact surface has not occurred to prevent contamination
- Wiping cloths dirty, not stored properly in sanitizing solutions
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01/26/2011 | Inspection | |
No violation noted during this evaluation. | 10/25/2010 | Inspection | |
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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10/04/2010 | Inspection | |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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01/29/2010 | Inspection | |
- Pesticide application not supervised by a certified applicator
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10/01/2009 | Inspection | |
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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01/04/2008 | Inspection | |
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