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Enough refrigeration storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled cooled properly and stored below 45 (F) as required
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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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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)
[multiple violations]
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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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Improper use and storage of clean, sanatized equipment and utensils
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Insects, rodents present
[multiple violations]
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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______
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Regular
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Sep 27, 2012
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83 |
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