Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
No violation noted during this evaluation.
|
Follow-Up
|
Oct 20, 2010
|
100 |
-
Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
-
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]
-
Plumbing and sinks not properly sizedd, installed, maintained; equipment and floors not properly drained
-
Potentially hazardous foods are not stored, under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage) Actual Temperature
-
Toxic chemicals are improperly labeled, stored, or used so that contamination of food can occur
|
Regular
|
Apr 22, 2011
|
94 |
No violation noted during this evaluation.
|
Follow-Up
|
May 2, 2011
|
100 |
-
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 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]
-
Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap and single service towels or hand drying devices missing
-
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______
-
Potentially hazardous foods are not stored, under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage) Actual Temperature
[multiple violations]
-
Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
|
Regular
|
Sep 27, 2011
|
91 |
No violation noted during this evaluation.
|
Follow-Up
|
Oct 6, 2011
|
100 |
-
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
-
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 use proper utensils (tongs, spoons, spatulas, sanitary gloves) to eliminate bare hand contact with cooked or prepared foods
-
Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap and single service towels or hand drying devices missing
-
Potentially hazardous foods are not cooled by an approved method where the food temerature can be reduced from 120 degrees (F) to 70 (F) or less within two hours and 70(F) to 45 (F) within four hours. (Potentially hazardous foods that are cooling may be uncovered during the cooling period) Actual Temperature, Time (hours)
|
Regular
|
Apr 24, 2012
|
95 |
No violation noted during this evaluation.
|
Follow-Up
|
May 15, 2012
|
100 |
Restaurant representatives - add corrected or new information about JUNE & HO, 70 PURCHASE STREET, Rye, NY 10580 »