- In use food dispensing utensils improperly stored
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Improper thawing procedures used
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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03/18/2015 | Inspection | Temperature of pre cooked soup items in the reheat unit must be monitored to determine that reheat temperature of 165 is achieved within 2 hours as required by the Sanitary Code. |
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
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03/03/2014 | Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- 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)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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03/07/2013 | Inspection | |
No violation noted during this evaluation. | 05/24/2012 | Inspection | |
No violation noted during this evaluation. | 05/12/2011 | Inspection | |
No violation noted during this evaluation. | 02/24/2010 | Re-Inspection | |
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Improper use and storage of clean, sanitized equipment and utensils
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- 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)
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02/03/2010 | Inspection | |
No violation noted during this evaluation. | 03/05/2009 | Re-Inspection | |
- Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours.
- Improper use and storage of clean, sanitized equipment and utensils
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
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02/05/2009 | Inspection | |
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