No violation noted during this evaluation. | 02/25/2016 | Inspection | Note: All previous violations cited on 12/22/15 have been corrected. |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
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12/22/2015 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
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03/06/2015 | Inspection | |
No violation noted during this evaluation. | 09/20/2014 | Inspection | |
No violation noted during this evaluation. | 02/28/2014 | Inspection | |
No violation noted during this evaluation. | 06/07/2013 | Inspection | |
No violation noted during this evaluation. | 01/11/2013 | Inspection | |
No violation noted during this evaluation. | 08/17/2012 | Inspection | |
No violation noted during this evaluation. | 03/30/2012 | Inspection | |
No violation noted during this evaluation. | 12/21/2011 | Inspection | |
No violation noted during this evaluation. | 05/31/2011 | Inspection | |
No violation noted during this evaluation. | 01/20/2011 | Inspection | |
No violation noted during this evaluation. | 08/26/2010 | Inspection | |
No violation noted during this evaluation. | 01/22/2010 | Inspection | |
No violation noted during this evaluation. | 10/19/2009 | Inspection | |
No violation noted during this evaluation. | 03/11/2008 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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03/03/2008 | Inspection | |
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