- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
|
01/25/2016 | Inspection | Satisfactory. Violations are specifically listed above and violations not listed, but which are contained in the same category of the indicated violation, are not present. |
- Non food contact surfaces of equipment not clean
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- 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)
- Improper use and storage of clean, sanitized equipment and utensils
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
11/02/2015 | Inspection | NO RED VIOLATIONS
ALL TEMPS ACCEPTABLE
WIPING CLOTHS PROPERLY STORED
REINSPECTION 1 MONTH |
- Non food contact surfaces of equipment not clean
- 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
|
10/17/2014 | Inspection | |
| No violation noted during this evaluation. | 03/25/2014 | Inspection | Satisfactory |
- 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
|
03/05/2014 | Inspection | |
| No violation noted during this evaluation. | 10/07/2013 | Inspection | Satisfactory |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
09/19/2013 | Inspection | |
| No violation noted during this evaluation. | 03/14/2013 | Inspection | |
| No violation noted during this evaluation. | 08/29/2012 | Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Non food contact surfaces of equipment not clean
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
08/29/2012 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
09/13/2011 | Inspection | |
| No violation noted during this evaluation. | 02/17/2011 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Hot, cold running water not provided, pressure inadequate
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
|
02/16/2011 | Inspection | |
| No violation noted during this evaluation. | 10/04/2010 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
|
09/14/2010 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- 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.
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
|
04/20/2010 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
08/25/2009 | Inspection | |
| No violation noted during this evaluation. | 05/15/2009 | Inspection | |
| No violation noted during this evaluation. | 02/19/2009 | Inspection | |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
|
02/19/2009 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Non food contact surfaces of equipment not clean
|
11/12/2008 | Re-Inspection | |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- 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)
- Non food contact surfaces of equipment not clean
- 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
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
|
10/20/2008 | Inspection | |
| No violation noted during this evaluation. | 04/08/2008 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Non food contact surfaces of equipment not clean
- Insects, rodents present
|
04/08/2008 | Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- 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.
|
10/25/2007 | Inspection | bain marie unplugged overnight contents of hazzardous foods vol discarded and denatured at time of inspection .
improper hot hholding of soups found at 106 less then 30 min. product removed and reheated to 165 f . |
| No violation noted during this evaluation. | 03/20/2007 | Inspection | |
| No violation noted during this evaluation. | 09/27/2006 | Inspection | |
| No violation noted during this evaluation. | 09/27/2006 | Inspection | |
| No violation noted during this evaluation. | 09/13/2006 | Inspection | |
| No violation noted during this evaluation. | 04/11/2006 | Inspection | |
| No violation noted during this evaluation. | 03/13/2006 | Inspection | |
Restaurant representatives - add corrected or new information about Uno Pizzeria & Grill, 2650 Central Park Avenue, Yonkers, NY 10710 »