Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding
-
Insects, rodents present
-
Lighting and ventilation inadquate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
-
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equioment not readily accessible for cleaning, surfaces not smooth finish)
-
Single service items reused, improperly stored, dispensed, not used when required
|
Regular
|
Oct 25, 2010
|
95 |
-
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)
-
Lighting and ventilation inadquate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
|
Regular
|
Apr 8, 2011
|
97 |
-
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)
-
Pesticide application not supervised by a certified application/in accordance with label directions/in accordance with applicable laws
-
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
|
Nov 29, 2011
|
96 |
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