- Non food contact surfaces of equipment not clean
- Miscellaneous, Economic Violation, Choking Poster, Training.
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12/02/2015 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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03/26/2015 | Inspection | |
- Improper use and storage of clean, sanitized equipment and utensils
- 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)
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- 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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12/12/2014 | Inspection | |
No violation noted during this evaluation. | 05/15/2014 | Inspection | |
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
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12/05/2013 | Inspection | |
No violation noted during this evaluation. | 03/13/2013 | Inspection | |
No violation noted during this evaluation. | 11/28/2012 | Inspection | |
No violation noted during this evaluation. | 03/19/2012 | Inspection | |
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
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12/01/2011 | Inspection | |
No violation noted during this evaluation. | 04/08/2011 | Re-Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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03/31/2011 | Inspection | |
No violation noted during this evaluation. | 11/15/2010 | Inspection | |
No violation noted during this evaluation. | 04/06/2010 | Re-Inspection | |
No violation noted during this evaluation. | 03/03/2010 | Inspection | |
No violation noted during this evaluation. | 11/24/2009 | Inspection | |
No violation noted during this evaluation. | 03/30/2009 | Re-Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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03/23/2009 | Inspection | |
No violation noted during this evaluation. | 12/15/2008 | Re-Inspection | |
No violation noted during this evaluation. | 11/05/2008 | Inspection | |
No violation noted during this evaluation. | 03/12/2008 | Inspection | |
No violation noted during this evaluation. | 12/07/2007 | 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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11/27/2007 | Inspection | |
No violation noted during this evaluation. | 03/01/2007 | Inspection | |
No violation noted during this evaluation. | 11/29/2006 | Re-Inspection | |
No violation noted during this evaluation. | 11/09/2006 | Inspection | |
No violation noted during this evaluation. | 03/10/2006 | Inspection | |
No violation noted during this evaluation. | 12/21/2005 | Re-Inspection | |
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
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12/16/2005 | Inspection | |
No violation noted during this evaluation. | 11/14/2005 | Inspection | |
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