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Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
[multiple violations]
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Food contact surfaces not washed, rinsed and sanitized after each use following any time of operations when contamination may have occurred
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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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Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap and single service towels or hand drying devices missing
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In use food dispensing untensil inproperly stored
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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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Non-food contact surfaces of equipment not clean
[multiple violations]
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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)
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Toxic chemicals are improperly labeled, stored, or used so that contamination of food can occur
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Wiping clothes dirty, not stored properly in sanitizing solutions
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Regular
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Feb 1, 2012
|
88 |
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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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Follow-Up
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Feb 8, 2012
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99 |
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