No violation noted during this evaluation. | 10/29/2015 | Re-Inspection | AT THIS TIME ALL VIOLATIONS FROM 10-5-15 INSPECTION HAVE BEEN ADDRESSED AND CORRECTED
FACILITY IS IN COMPLIANCE
NO FURTHER ACTION REQUIRED |
- Non food contact surfaces of equipment not clean
- 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)
- 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)
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
|
10/05/2015 | Inspection | REINSPECTION 3 WEEKS
NO RED VIOLATIONS
ALL TEMPS ACCEPTABLE
WIPING CLOTHS PROPERLY STORED |
No violation noted during this evaluation. | 05/20/2015 | Re-Inspection | |
No violation noted during this evaluation. | 04/28/2015 | Re-Inspection | |
- Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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04/16/2015 | Re-Inspection | |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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04/09/2015 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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11/17/2014 | Inspection | |
No violation noted during this evaluation. | 01/07/2014 | Inspection | |
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