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Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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Food from unwrapped source, spoiled, adulterated on premises
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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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Insects, rodents present
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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)
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Pesticide application not supervised by a certified application/in accordance with label directions/in accordance with applicable laws
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Potentially hazardous foods are not kept at or above 140 (F) during hot holding. Actual Temperature
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Regular
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Mar 1, 2011
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93 |
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