- 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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02/08/2016 | Re-Inspection | |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- 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.
- 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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12/15/2015 | Inspection | |
- Pesticide application not supervised by a certified applicator
- Insects, rodents present
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12/15/2014 | Inspection | |
- Non food contact surfaces of equipment not clean
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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12/12/2013 | Inspection | |
No violation noted during this evaluation. | 11/15/2012 | Inspection | |
No violation noted during this evaluation. | 11/22/2011 | Inspection | |
No violation noted during this evaluation. | 05/19/2011 | Inspection | |
No violation noted during this evaluation. | 12/06/2010 | Inspection | |
No violation noted during this evaluation. | 10/27/2009 | 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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05/13/2009 | Re-Inspection | |
No violation noted during this evaluation. | 05/07/2009 | Re-Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
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04/30/2009 | Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
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11/21/2008 | Inspection | |
No violation noted during this evaluation. | 11/19/2007 | Inspection | |
No violation noted during this evaluation. | 09/12/2007 | Re-Inspection | |
No violation noted during this evaluation. | 07/02/2007 | Re-Inspection | |
No violation noted during this evaluation. | 05/24/2007 | Re-Inspection | |
No violation noted during this evaluation. | 05/10/2007 | Inspection | |
No violation noted during this evaluation. | 11/06/2006 | 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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09/27/2006 | Inspection | |
No violation noted during this evaluation. | 07/05/2006 | 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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06/20/2006 | Re-Inspection | |
No violation noted during this evaluation. | 05/04/2006 | Re-Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
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04/12/2006 | Inspection | |
No violation noted during this evaluation. | 12/07/2005 | Re-Inspection | |
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- 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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11/21/2005 | Inspection | |
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