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Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
[multiple violations]
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Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracksm open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
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Regular
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Jan 31, 2011
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97 |
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Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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Food not protected durng 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)
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Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap and single service towels or hand drying devices missing
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Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equioment not readily accessible for cleaning, surfaces not smooth finish)
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Non-food contact surfaces of equipment not clean
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Potentially hazardous foods are not kept at or above 140 (F) during hot holding. Actual Temperature
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Potentially hazardous foods are not kept at or below 45 degrees (F) during cold holding, except smoked fish not kept at or below 38 degrees (F) during cold holding. Actual Temperature______
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Potentially hazardous foods are not stored, under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage) Actual Temperature
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Toxic chemicals are improperly labeled, stored, or used so that contamination of food can occur
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Wiping clothes dirty, not stored properly in sanitizing solutions
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Regular
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Feb 16, 2012
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90 |
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