No violation noted during this evaluation. | 07/10/2015 | Re-Inspection | |
- Hot, cold running water not provided, pressure inadequate
- Miscellaneous, Economic Violation, Choking Poster, Training.
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06/23/2015 | Re-Inspection | |
- Miscellaneous, Economic Violation, Choking Poster, Training.
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06/15/2015 | Re-Inspection | |
- Miscellaneous, Economic Violation, Choking Poster, Training.
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06/02/2015 | Re-Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Single service items reused, improperly stored, dispensed, not used when required
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- 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)
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
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05/15/2015 | Inspection | |
No violation noted during this evaluation. | 04/23/2014 | Re-Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
- Hot, cold running water not provided, pressure inadequate
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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04/16/2014 | Inspection | |
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