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Cooked and prepared foods are subjected to cross-contamination from raw foods
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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)
[multiple violations]
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Plumbing and sinks not properly sizedd, installed, maintained; equipment and floors not properly drained
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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______
[multiple violations]
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Regular
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Jan 26, 2011
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94 |
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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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Insects, rodents present
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Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's intructions
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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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Regular
|
Jan 30, 2012
|
96 |
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