Restaurant Zero Otto Nove, 55 Old Route 22, Armonk, NY 10504 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: RESTAURANT ZERO OTTO NOVE
Address: 55 Old Route 22, Armonk, NY 10504
County: Westchester
Local health department: Westchester County
Restaurant type: Food Service Establishment
Total inspections: 4
Last inspection: 11/12/2015
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Inspection findings

Inspection date

Type

Comments
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • In use food dispensing utensils improperly stored
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
 11/12/2015Inspectionmeasured temperatures acceptable Discussed shellfish tags to remain with product and light not to be blocked in walk in refrigeration unt
  • Non food contact surfaces of equipment not clean
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  • 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)
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 06/17/2015Re-Inspection
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
  • Non food contact surfaces of equipment not clean
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  • 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)
  • In use food dispensing utensils improperly stored
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 04/30/2015Inspection
No violation noted during this evaluation. 07/02/2014Inspection

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