No violation noted during this evaluation. | 11/20/2015 | Inspection | |
No violation noted during this evaluation. | 11/16/2015 | Inspection | |
No violation noted during this evaluation. | 10/22/2015 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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10/08/2015 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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09/11/2015 | Inspection | Restaurant uses community water supply and municipal sewer district. |
No violation noted during this evaluation. | 08/04/2015 | Inspection | |
No violation noted during this evaluation. | 07/30/2015 | Inspection | |
No violation noted during this evaluation. | 06/10/2015 | Inspection | |
No violation noted during this evaluation. | 06/08/2015 | Re-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.
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours.
- Hot, cold running water not provided, pressure inadequate
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02/17/2015 | Inspection | |
No violation noted during this evaluation. | 02/09/2015 | Inspection | |
No violation noted during this evaluation. | 02/04/2015 | Re-Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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01/22/2015 | Inspection | |
- Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours.
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01/21/2015 | Inspection | |
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