Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
No violation noted during this evaluation.
|
Other
|
Oct 27, 2010
|
100 |
-
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)
-
Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap and single service towels or hand drying devices missing
[multiple violations]
-
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equioment not readily accessible for cleaning, surfaces not smooth finish)
-
Wiping clothes dirty, not stored properly in sanitizing solutions
|
Regular
|
Mar 11, 2011
|
94 |
-
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)
-
Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap and single service towels or hand drying devices missing
-
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equioment not readily accessible for cleaning, surfaces not smooth finish)
-
Wiping clothes dirty, not stored properly in sanitizing solutions
|
Follow-Up
|
Mar 25, 2011
|
96 |
-
Premises littered, unnecessary equipment and article present, living quarters not completely separated from food service operations, live animals, birds/and pets not excluded
|
Follow-Up
|
Apr 1, 2011
|
99 |
No violation noted during this evaluation.
|
Complaint
|
Apr 8, 2011
|
100 |
No violation noted during this evaluation.
|
Follow-Up
|
Apr 29, 2011
|
100 |
No violation noted during this evaluation.
|
Regular
|
Aug 10, 2011
|
100 |
No violation noted during this evaluation.
|
Complaint
|
Aug 10, 2011
|
100 |
No violation noted during this evaluation.
|
Regular
|
Sep 30, 2011
|
100 |
-
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
-
Lighting and ventilation inadquate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
-
Miscellaneous, Economic Violation, Choking Poster, Training
|
Regular
|
Nov 21, 2011
|
97 |
No violation noted during this evaluation.
|
Complaint
|
May 31, 2012
|
100 |
No violation noted during this evaluation.
|
Complaint
|
Jun 25, 2012
|
100 |
-
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
-
Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap and single service towels or hand drying devices missing
-
Lighting and ventilation inadquate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
-
Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self- closing doors, missing hand wash signs
-
Wiping clothes dirty, not stored properly in sanitizing solutions
|
Regular
|
Sep 5, 2012
|
94 |
-
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
-
Lighting and ventilation inadquate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
-
Potentially hazardous foods are not stored, under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage) Actual Temperature
-
Wiping clothes dirty, not stored properly in sanitizing solutions
|
Follow-Up
|
Sep 24, 2012
|
95 |
-
Food workers do not use proper utensils (tongs, spoons, spatulas, sanitary gloves) to eliminate bare hand contact with cooked or prepared foods
-
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
|
Follow-Up
|
Sep 28, 2012
|
97 |
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