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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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Lighting and ventilation inadquate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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Regular
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Apr 11, 2011
|
98 |
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Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding
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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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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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Not providing food allergy notification
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Potentially hazardous foods are not kept at or above 140 (F) during hot holding. Actual Temperature
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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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Toxic chemicals are improperly labeled, stored, or used so that contamination of food can occur
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Regular
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Feb 27, 2012
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91 |
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