No violation noted during this evaluation. | 11/16/2015 | Inspection | AT THIS TIME THERE ARE NO VIOLATIONS PRESENT.
ALL COLD HOLDING TEMPS BELOW 45DEGF
ALL HOT HOLDING TEMPS ABOVE 140DEGF
EVERYONE IS USING GLOVES, TONGS, OR SPATULAS TO PROTECT FROM BARE HAND CONTACT
WIPING CLOTHS STORED IN SANITIZER
SHELLFISH TAGS PROPERLY RETAINED
FLOORS WALLS AND VENTS ALL FREE OF GREASE GRIME AND FOOD DEBRIS |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- 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: 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.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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01/08/2015 | Inspection | |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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09/16/2014 | Inspection | |
No violation noted during this evaluation. | 02/28/2014 | Inspection | |
No violation noted during this evaluation. | 10/01/2013 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Non food contact surfaces of equipment not clean
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02/06/2013 | Inspection | |
No violation noted during this evaluation. | 11/09/2012 | Inspection | |
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