- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Hot, cold running water not provided, pressure inadequate
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12/18/2015 | Re-Inspection | |
- Improper use and storage of clean, sanitized equipment and utensils
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- 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 contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Non food contact surfaces of equipment not clean
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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11/17/2015 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Food not protected during 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)
- In use food dispensing utensils improperly stored
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05/14/2015 | Inspection | |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- Non food contact surfaces of equipment not clean
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12/04/2014 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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03/18/2014 | Inspection | |
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
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10/30/2013 | Inspection | |
No violation noted during this evaluation. | 07/25/2013 | Re-Inspection | |
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
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07/11/2013 | Re-Inspection | |
- Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
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06/24/2013 | Inspection | |
No violation noted during this evaluation. | 03/08/2013 | Inspection | |
No violation noted during this evaluation. | 12/05/2012 | Re-Inspection | |
No violation noted during this evaluation. | 03/19/2012 | Inspection | |
No violation noted during this evaluation. | 03/18/2012 | Inspection | |
No violation noted during this evaluation. | 11/01/2011 | Inspection | |
No violation noted during this evaluation. | 03/31/2011 | Inspection | |
No violation noted during this evaluation. | 10/25/2010 | Inspection | |
No violation noted during this evaluation. | 04/14/2010 | Re-Inspection | |
No violation noted during this evaluation. | 03/25/2010 | Inspection | |
No violation noted during this evaluation. | 11/18/2009 | Inspection | |
No violation noted during this evaluation. | 09/03/2009 | Inspection | |
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
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08/14/2009 | Inspection | |
No violation noted during this evaluation. | 07/10/2009 | Inspection | |
No violation noted during this evaluation. | 04/30/2009 | Inspection | |
No violation noted during this evaluation. | 03/13/2009 | Re-Inspection | |
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Critical: Water/ice: unsafe, unapproved sources, cross connections
- Critical: Food from unapproved source, spoiled, adulterated on premises.
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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03/12/2009 | Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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12/17/2008 | Re-Inspection | |
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
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12/10/2008 | Re-Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Critical: Foods or food area/public area contamination by sewage or drippage from waste lines.
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11/24/2008 | Inspection | |
No violation noted during this evaluation. | 02/05/2008 | Inspection | |
No violation noted during this evaluation. | 12/04/2007 | Inspection | |
No violation noted during this evaluation. | 11/16/2007 | Inspection | |
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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10/31/2007 | Inspection | |
No violation noted during this evaluation. | 08/06/2007 | Re-Inspection | |
No violation noted during this evaluation. | 07/23/2007 | Re-Inspection | |
No violation noted during this evaluation. | 06/25/2007 | Re-Inspection | |
No violation noted during this evaluation. | 04/25/2007 | Re-Inspection | |
No violation noted during this evaluation. | 03/20/2007 | Re-Inspection | |
No violation noted during this evaluation. | 03/07/2007 | Inspection | |
No violation noted during this evaluation. | 11/27/2006 | Re-Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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10/30/2006 | Inspection | |
No violation noted during this evaluation. | 03/14/2006 | Inspection | |
No violation noted during this evaluation. | 12/07/2005 | Re-Inspection | |
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
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11/30/2005 | Re-Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
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11/16/2005 | Inspection | |
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