- 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)
- Non food contact surfaces of equipment not clean
- Single service items reused, improperly stored, dispensed, not used when required
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Insects, rodents present
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10/22/2015 | Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Non food contact surfaces of equipment not clean
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04/14/2015 | Re-Inspection | Cold hold- egg salad in front Bain Marie 45F. tomato sauce in pizza cooler 43F. Cheese in basement reach-in cooler - 44F.
Ice machine in basement - cover and inside shield have been cleaned. no mold or scum evident./ No dented or rusted cans seen. / No spoiled vegetables in cooler under pizza prep table./ bottle of water for bagels properly labeled./ No food or flour stored on floor. Scoops for flour purchased and in use./ operator purchased rubber mat for storage of cleaned utensils on top of sink. Operator also purchased sanitizing tablets and test strips. Operator also purchased disposable Clorox sanitizing wipes. / outside of microwave clean./ Cooler under pizza prep table clean and top shield clean+not encrusted./ Walk-in cooler condenser covers clean. operator has cut new hose for condenser to drain and walk-in cooler has been temporarily taken out of service until floor can be repaired. / reach-in cooler in basement condenser clean, has covers. / front sink has paper towel dispenser./ deep fryer in rear still lacks top vent cover, but unit has been shut down and cleaned. wall behind deep fryer also clean. operator says he will not use the deep fryer until the vent cover has been replaced. |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- Wiping cloths dirty, not stored properly in sanitizing solutions
- 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)
- Dressing rooms dirty, not provided, improperly located
- Critical: Food from unapproved source, spoiled, adulterated on premises.
- Improper use and storage of clean, sanitized equipment and utensils
- Critical: Water/ice: unsafe, unapproved sources, cross connections
- 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
- Non food contact surfaces of equipment not clean
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- 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
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02/20/2015 | Inspection | inspection conducted for training purposes with carol Marino. dessert reach in cooler noodles 35oF, cold holding unit eggplant salad 39oF, tuna salad 42oF, pizza cooler at 38oF, bottom of cold hold 33oF. |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Critical: Food from unapproved source, spoiled, adulterated on premises.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 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 (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- 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 of equipment not clean
- Wiping cloths dirty, not stored properly in sanitizing solutions
- 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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12/29/2014 | Re-Inspection | Atoi = at time of inspection. Chicken vegetable soup: 155 degrees Fahrenheit, coleslaw: 41 degrees Fahrenheit, whitefish spread: 45 degrees Fahrenheit. Discussed proper three step method for washing dishes and utensils. Delivered TPHC form for display case foods. |
- 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
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Non food contact surfaces of equipment not clean
- 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.
- 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 (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
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12/08/2014 | Inspection | |
Restaurant representatives - add corrected or new information about Riverside Cafe & Diner Inc., 407 State Route 52 Route, Woodbourne, NY 12788 »