|
2025-01-07
|
No data
|
2003 ROUTE 52, HOPEWELL JUNCTION
|
Not Critical Violation
|
Food Service Establishment Inspections
|
New York State Department of Health
|
11C - Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
|
|
2024-02-26
|
No data
|
2003 ROUTE 52, HOPEWELL JUNCTION
|
Not Critical Violation
|
Food Service Establishment Inspections
|
New York State Department of Health
|
No data
|
|
2024-01-29
|
No data
|
2003 ROUTE 52, HOPEWELL JUNCTION
|
Critical Violation
|
Food Service Establishment Inspections
|
New York State Department of Health
|
6B - Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F.
|
|
2023-12-01
|
No data
|
2003 ROUTE 52, HOPEWELL JUNCTION
|
Not Critical Violation
|
Food Service Establishment Inspections
|
New York State Department of Health
|
10B - Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
|
|
2023-10-17
|
No data
|
2003 ROUTE 52, HOPEWELL JUNCTION
|
Not Critical Violation
|
Food Service Establishment Inspections
|
New York State Department of Health
|
No data
|
|
2023-10-11
|
No data
|
2003 ROUTE 52, HOPEWELL JUNCTION
|
Critical Violation
|
Food Service Establishment Inspections
|
New York State Department of Health
|
6A - Potentially hazardous foods are not kept at or above 140°F during hot holding.
|
