- 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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11/23/2015 | Inspection | |
No violation noted during this evaluation. | 03/26/2015 | Inspection | |
- 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
- Non food contact surfaces of equipment not clean
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12/10/2014 | Inspection | |
No violation noted during this evaluation. | 04/01/2014 | Inspection | |
- Hot, cold running water not provided, pressure inadequate
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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11/08/2013 | Inspection | |
No violation noted during this evaluation. | 02/25/2013 | Inspection | |
No violation noted during this evaluation. | 11/26/2012 | Inspection | |
No violation noted during this evaluation. | 04/09/2012 | Re-Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
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03/23/2012 | Inspection | |
- 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.
- 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.
- 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: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Critical: Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45oF or less as recommended before they are stored on buffet lines.
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12/07/2011 | Inspection | |
No violation noted during this evaluation. | 01/04/2011 | Inspection | |
No violation noted during this evaluation. | 12/06/2010 | Inspection | |
No violation noted during this evaluation. | 03/22/2010 | Inspection | |
No violation noted during this evaluation. | 11/16/2009 | Inspection | |
No violation noted during this evaluation. | 03/17/2009 | Inspection | |
No violation noted during this evaluation. | 11/25/2008 | Inspection | |
No violation noted during this evaluation. | 03/17/2008 | Inspection | |
No violation noted during this evaluation. | 11/26/2007 | Inspection | |
- 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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11/21/2007 | Inspection | |
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