GOOD TO GO, 279 MAMARONECK AVE, White Plains, NY 10605 - Restaurant inspection findings and violations

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Business Info

Restaurant: GOOD TO GO
Address: 279 MAMARONECK AVE, White Plains, NY 10605
Total inspections: 8
Last inspection: Apr 4, 2012
Score
(the higher the better)
98
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Effective measures not used to control entrance (rodent-, insect- proof construction). Harbage areas available for rodents, insects and other vermin
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Insects, rodents present
  • Lighting and ventilation inadquate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equioment not readily accessible for cleaning, surfaces not smooth finish)
  • Pesticide application not supervised by a certified application/in accordance with label directions/in accordance with applicable laws
  • Plumbing and sinks not properly sizedd, installed, maintained; equipment and floors not properly drained
Regular Oct 7, 2010 93
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Follow-Up Oct 21, 2010 99
  • 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
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Improper use and storage of clean, sanatized equipment and utensils
  • 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______
  • Wiping clothes dirty, not stored properly in sanitizing solutions
Regular Feb 28, 2011 94
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Improper use and storage of clean, sanatized equipment and utensils
Follow-Up Mar 3, 2011 98
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Cooked and prepared foods are subjected to cross-contamination from raw foods
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equioment not readily accessible for cleaning, surfaces not smooth finish)
  • Pesticide application not supervised by a certified application/in accordance with label directions/in accordance with applicable laws
  • 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)
  • 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______
  • Wiping clothes dirty, not stored properly in sanitizing solutions
Regular Oct 11, 2011 92
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Wiping clothes dirty, not stored properly in sanitizing solutions
Follow-Up Oct 14, 2011 98
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Hot, cold running water not provided, pressure inadequate
  • Improper thawing procedures used
  • Plumbing and sinks not properly sizedd, installed, maintained; equipment and floors not properly drained
  • 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______
  • Single service items reused, improperly stored, dispensed, not used when required
  • Toxic chemicals are improperly labeled, stored, or used so that contamination of food can occur
Regular Mar 28, 2012 93
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Hot, cold running water not provided, pressure inadequate
Follow-Up Apr 4, 2012 98

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