Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
-
Non food contact surfaces of equipment not clean
-
Potentially hazardous foods are not kept at or above 140oF during hot holding.
|
May 12, 2010
|
92 |
-
Hair is improperly restrained
|
Jul 7, 2010
|
99 |
-
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
|
May 5, 2011
|
96 |
-
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)
-
Potentially hazardous foods are not kept at or above 140oF during hot holding.
-
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.
|
May 15, 2012
|
83 |
-
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.
|
May 31, 2012
|
95 |
-
Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
-
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.
|
Jul 11, 2012
|
89 |
-
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.
|
Jul 19, 2012
|
85 |
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