Food contact surfaces not washed, rinsed and sanitized after each use following any time of operations when contamination may have occurred
Miscellaneous, Economic Violation, Choking Poster, Training
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equioment not readily accessible for cleaning, surfaces not smooth finish)
Non-food contact surfaces of equipment not clean
Potentially hazardous foods are not kept at or above 140 (F) during hot holding. Actual Temperature
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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