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Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
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Food workers do not use proper utensils (tongs, spoons, spatulas, sanitary gloves) to eliminate bare hand contact with cooked or prepared foods
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Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap and single service towels or hand drying devices missing
[multiple violations]
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Miscellaneous, Economic Violation, Choking Poster, Training
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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 above 140 (F) during hot holding. Actual Temperature
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Wiping clothes dirty, not stored properly in sanitizing solutions
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Regular
|
Aug 29, 2012
|
89 |
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