No violation noted during this evaluation. | 10/13/2015 | Re-Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- 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)
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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09/16/2015 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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11/25/2014 | Inspection | |
No violation noted during this evaluation. | 10/14/2014 | Re-Inspection | |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Non food contact surfaces of equipment not clean
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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09/29/2014 | Inspection | |
No violation noted during this evaluation. | 07/02/2014 | Re-Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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06/03/2014 | Inspection | |
- Critical: Food from unapproved source, spoiled, adulterated on premises.
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10/02/2013 | Re-Inspection | |
No violation noted during this evaluation. | 09/10/2013 | Inspection | |
No violation noted during this evaluation. | 10/01/2012 | Re-Inspection | |
No violation noted during this evaluation. | 09/04/2012 | Inspection | |
No violation noted during this evaluation. | 10/12/2011 | Re-Inspection | |
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
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09/28/2011 | Inspection | |
No violation noted during this evaluation. | 08/18/2011 | Re-Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
- 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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08/16/2011 | Inspection | |
No violation noted during this evaluation. | 07/05/2011 | Re-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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06/07/2011 | Inspection | |
No violation noted during this evaluation. | 08/30/2010 | Inspection | |
No violation noted during this evaluation. | 06/07/2010 | Re-Inspection | |
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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05/19/2010 | Inspection | |
No violation noted during this evaluation. | 10/23/2009 | Re-Inspection | |
No violation noted during this evaluation. | 09/08/2009 | Inspection | |
No violation noted during this evaluation. | 06/09/2009 | Inspection | |
No violation noted during this evaluation. | 05/04/2009 | Inspection | |
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