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Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding
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Canned goods found in poor condition (leakers, severe dents, rusty, swollen cans)
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Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracksm open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
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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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Lighting and ventilation inadquate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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Non-food contact surfaces of equipment not clean
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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 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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Regular
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May 25, 2011
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91 |
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Canned goods found in poor condition (leakers, severe dents, rusty, swollen cans)
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Lighting and ventilation inadquate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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Non-food contact surfaces of equipment not clean
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Plumbing and sinks not properly sizedd, installed, maintained; equipment and floors not properly drained
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Follow-Up
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Jun 17, 2011
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96 |
Restaurant representatives - add corrected or new information about V.I.P. COUNTRY CLUB - MAIN DINING, 600 DAVENPORT AVENUE, New Rochelle, NY 10805 »