Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
Food workers prepare foods when ill with a disease transmissible by foods such as: diarrhea("stomach flu"), hepatitis, acute respiratory infections, vomiting or have infected cuts or burns on their hands
[multiple violations]
|
Complaint
|
Oct 6, 2010
|
98 |
-
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]
-
Plumbing and sinks not properly sizedd, installed, maintained; equipment and floors not properly drained
[multiple violations]
-
Wiping clothes dirty, not stored properly in sanitizing solutions
[multiple violations]
|
Regular
|
Jun 16, 2011
|
92 |
-
Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap and single service towels or hand drying devices missing
[multiple violations]
-
Insects, rodents present
-
Non-food contact surfaces of equipment not clean
-
Plumbing and sinks not properly sizedd, installed, maintained; equipment and floors not properly drained
|
Regular
|
Oct 26, 2011
|
95 |
-
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)
-
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equioment not readily accessible for cleaning, surfaces not smooth finish)
-
Potentially hazardous foods are not kept at or above 140 (F) during hot holding. Actual Temperature
-
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______
[multiple violations]
-
Wiping clothes dirty, not stored properly in sanitizing solutions
|
Regular
|
May 9, 2012
|
94 |
-
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equioment not readily accessible for cleaning, surfaces not smooth finish)
|
Follow-Up
|
May 14, 2012
|
99 |
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