CAFE BRAZIL USA, 41 NORTH MAIN STREET, Port Chester, NY 10573 - Restaurant inspection findings and violations

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Business Info

Restaurant: CAFE BRAZIL USA
Address: 41 NORTH MAIN STREET, Port Chester, NY 10573
Total inspections: 7
Last inspection: Sep 21, 2012
Score
(the higher the better)
90
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • 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)
  • Food workers do not wash hands throughly (generate lather) after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands
  • Hot, cold running water not provided, pressure inadequate
  • Improper use and storage of clean, sanatized equipment and utensils
Regular Jan 11, 2011 95
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Insects, rodents present
  • 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 Sep 26, 2011 96
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracksm open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  • Food workers do not wash hands throughly (generate lather) after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands
  • Garbage storage areas not properly constructed or maintained, creating a nuisance
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap and single service towels or hand drying devices missing
  • Inadequate personal cleanliness
  • Insects, rodents present
  • Lighting and ventilation inadquate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • 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
Follow-Up Oct 19, 2011 87
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracksm open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  • Garbage storage areas not properly constructed or maintained, creating a nuisance
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap and single service towels or hand drying devices missing
  • Inadequate personal cleanliness
  • Lighting and ventilation inadquate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Miscellaneous, Economic Violation, Choking Poster, Training
  • Non-food contact surfaces of equipment not clean
  • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
Follow-Up Nov 29, 2011 90
  • Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140 (F)
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • 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)
  • Hot, cold running water not provided, pressure inadequate
  • 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
  • Pesticide application not supervised by a certified application/in accordance with label directions/in accordance with applicable laws
Regular Jan 9, 2012 93
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap and single service towels or hand drying devices missing
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equioment not readily accessible for cleaning, surfaces not smooth finish)
Follow-Up Jan 24, 2012 97
  • Effective measures not used to control entrance (rodent-, insect- proof construction). Harbage areas available for rodents, insects and other vermin
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • 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)
  • Insects, rodents present
  • Lighting and ventilation inadquate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans [multiple violations]
  • 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 [multiple violations]
  • 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______
Regular Sep 21, 2012 90

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