No violation noted during this evaluation. | 12/19/2012 | Inspection | |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods. (2,046 penalty points)
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12/27/2011 | Inspection | |
No violation noted during this evaluation. | 12/29/2010 | Inspection | |
No violation noted during this evaluation. | 12/08/2009 | Inspection | |
- Critical: Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days. (2,046 penalty points)
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12/30/2008 | Inspection | |
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. (2,046 penalty points)
- 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. (2,046 penalty points)
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods. (2,046 penalty points)
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12/12/2007 | Inspection | |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods. (2,046 penalty points)
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12/22/2006 | Inspection | |
No violation noted during this evaluation. | 12/21/2005 | Inspection | |
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