- Improper thawing procedures used
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Insects, rodents present
- 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.
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11/20/2015 | Inspection | |
- 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 and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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12/02/2014 | Inspection | |
No violation noted during this evaluation. | 12/16/2013 | Re-Inspection | |
No violation noted during this evaluation. | 10/24/2013 | Inspection | |
No violation noted during this evaluation. | 11/06/2012 | Inspection | |
No violation noted during this evaluation. | 11/21/2011 | Inspection | |
No violation noted during this evaluation. | 05/19/2011 | Inspection | |
No violation noted during this evaluation. | 11/03/2010 | Inspection | |
No violation noted during this evaluation. | 10/27/2009 | Inspection | |
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