Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
Improper use and storage of clean, sanatized equipment and utensils
-
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equioment not readily accessible for cleaning, surfaces not smooth finish)
-
Plumbing and sinks not properly sizedd, installed, maintained; equipment and floors not properly drained
|
Regular
|
Oct 25, 2010
|
97 |
-
Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
-
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
|
Regular
|
Apr 7, 2011
|
97 |
-
Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracksm open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
-
Wiping clothes dirty, not stored properly in sanitizing solutions
|
Regular
|
Sep 20, 2011
|
98 |
-
Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
|
Regular
|
Apr 11, 2012
|
99 |
-
Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140 (F)
-
Lighting and ventilation inadquate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
-
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______
-
Toxic chemicals are improperly labeled, stored, or used so that contamination of food can occur
|
Regular
|
Sep 25, 2012
|
94 |
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