THE GOURMET TASTE, 800 WESTCHESTER AVENUE, Rye Brook, NY 10573 - Restaurant inspection findings and violations

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Business Info

Restaurant: THE GOURMET TASTE
Address: 800 WESTCHESTER AVENUE, Rye Brook, NY 10573
Total inspections: 7
Last inspection: Jun 11, 2012
Score
(the higher the better)
100
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • 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) [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 above 140 (F) during hot holding. Actual Temperature [multiple violations]
  • Potentially hazardous foods are not stored, under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage) Actual Temperature
Regular Dec 20, 2010 90
No violation noted during this evaluation. Follow-Up Jan 7, 2011 100
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • 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 [multiple violations]
  • 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 above 140 (F) during hot holding. Actual Temperature
  • Potentially hazardous foods are not stored, under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage) Actual Temperature
  • Single service items reused, improperly stored, dispensed, not used when required
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self- closing doors, missing hand wash signs
Regular Jun 7, 2011 90
No violation noted during this evaluation. Follow-Up Jun 10, 2011 100
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Food workers do not use proper utensils (tongs, spoons, spatulas, sanitary gloves) to eliminate bare hand contact with cooked or prepared foods
  • Lighting and ventilation inadquate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Regular Oct 31, 2011 97
  • 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)
  • Hot, cold running water not provided, pressure inadequate
  • 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______
Regular May 31, 2012 95
No violation noted during this evaluation. Follow-Up Jun 11, 2012 100

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