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© 1h32 \~ | 2 nemporary Food Service Establishment ij r TH f° _WYORK STATE DEPARTMENT OF HEAL Teme Otay er Sau ot Community Environmental Heath and Food Protesion —guxxrnane. Angelos THalian Pastries __ oPerarons nae: Angelo ee Mlenarededaard— Bafate ow £rie___t000e 14222 _ —" Time Begin Time End Capacity (Eieo- aw I{ | [ee ee Pa LLL) ol la Siemon elsllell CL sori a = —Daie of Service- Hours ‘Minutes INSPECTION @ REINSPECTION ©) PREOPERATIONAL OQ HACCP ONLY © COMPLAINT © FIELDVISIT © INCIDENT Q_KLNESS © sr al iolations T= | Total jiolations: {umber of Blue Violations Ip) Reinspection @ Oo women | area geen (OU) Ra sy to factors which ead a foodborne ness. These toms must reve media atleion CRITICAL ITEM: These tons relate cr aaa nennepanssareeshtuans cermantmovesae) | Sinn tempt hare cape j : SO lcnaas ‘Poteinly hazardous food ra of ried propartion (0), 6) be &S-b4'Fal dime ct inggecher, Poul hazardous fod at improper temperture (ASF - 140°F) 30), (0) As per inkeeview, Canrolis f etd In Cast ‘Potent nazardous foods are not cooked to 140°F or above except: eggs. 145%: 4 ; ¥ Dork 157 ground meet, 58°F pouty, 1857: 0) (6) Gne hour ago -Canaok 7 Ihing in Toc inorooaty tre used ¢ mun (coler in Kmpera here Perens wth seas leon vans by ood nt sted 16 sCorrechan: (aynolis iommedhately oat uerkrs do no wash hand aug (gre laher afer cotannatng a thor hones 18 = laced inte roftege cation, display rrr tong, pean. pau, erty glows) pot used mat bare hand . a th cat rere se WE (ikeininy Coma clis fe 6 Served 20)| Aoniate od hamorees nat aval used) 10) Disphy Case Grtensy Comolis 10 ecequatetecties 10 mainisin temperature, 415 . iced Inde mperatures: “14O | Pte water improper protected rom an unapproved sauce 9 ia periees tettaunelnehy 420) tomer dsposal et serge ard ase 11 62? 4 'F “THESE ITEMS ARE CONSIDERED IMMINENT HEALTH HAZARDS _ sCarrecton obscontmesed ugiol ee: st. SANITATION and MAINTENANCE ITEMS: thse ions Food not protected in transport, storage, display, service: is stored in i ip, ~4 190 [ieee mary sega deve. conesimsinetont on 118) Dicwiay cose Her meme der 14Q Fond woter minaeaute pial cstines + Degli demperohee of BSF but 15©)| sutaces nt ces esate vt len ae sania 6.7 © Sine srice als no reacted used. (3 Cannel’ fempecateres tanya Seem 62°09 Hard washing faites inadequate 8; 12;.16 ‘Accurate thermometer rot sual in hl and cold fod storage acts Floors, wall, colin, igtng inadequate.) 18:14 Insects not conrad .14(, 0), (¢) toto maintenance of foce service operations and cleanness. O Feed eperaten seas ot spate rom ingen slesrg aia, 16 220) Trash dispose! inadequate 11 (b) CO) Operating without a pai, misoollaneous 17; 18 i sigs commas: Hoiace Osclem 25F Canncli hag 40°F mes Disglay Ose MA Cannot GEE fe Connole OY oseon Masnon® Own. 7082 — fon NEW YORK STATE DEPARTMENT OF HEALTH Temporary Food Service Establishment a Shs fConmunty Ener Heh an ans Proscton Diop toa eto pen ESTABLISHMENT, ie ngeles cit Tale Reb 7 eer Angele drove. a Ado: Tw count Ene Tap cove: T4802. ‘ine Sean Treen cast ener [ fe cade Opa os Yeo veso seve Tine ] loa }] QLuxomIN / I] (ACT Ts G1) 1 gees Pilea Ssivics Type: Bate of Sanco —— aie Wise INSPECTION ©) _REINSPECTION ©) PRE-OPERATIONAL ©) HACCP ONLY ©) COMPLAINT C) FIELD VISIT ©) INCIDENT Q) ILLNESS Q Nembacet Fad Vio “Oe Total eet Voiatone b Number ol Bue Votatone { fee oO 6 Yes No o factors which loa to foodberne i ORITICAL ITEM: These kone relate rec >) Food from unanpro Ould AS 2E Potential hazardous food - not of tite preparation 3(), () 28s. These lems must recive immedtatestenon._ sources: adulterated contaminate raserved a), “3© Potential nszardous food st improne temperature (45°F - 140°F) 3), (c) 4 | Potentaty hazardous foods are not cooked 10 40°F or above except: agus. 148°F; ~ | perk, 160°F: ground met, 188%: pouty, 65°F; .2(c),() 5Q Toric items improperly stored or used 4 "5 Persons with isease ointcton transmitted by food not reticted 18 7 Fees workers donot wash hands thoroughly (generate athe) alter contaninating thet hares 16 “8 Ulensis tongs, spcons, spatula, caitary gloves) not used to einate bere hand wh cocked ar reparod foods 8Q Accurate fod thrmamets nat eviableo used ti) 10D Inaequne facies to maine terperatire 2e);.4;.18 7+1© | Potete water impreperty pctacted rom an unepproved sou “120 Improper disposal of sewage an uid waste.1 “THESE ITEMS ARE CONSIDERED IMMINENT HEALTH HAZARDS —_ ‘SANITATION and MAINTENANCE ITEMS: These tens oo mantonancs food sani operations and cleainess, 13() Feed not protected in anspor, storago, play, sence; packaged goods sored in water or undrained ioe. (a 10:.15, 142) Food workers wih inadequate personal cleanness + 15Q | surfaces not easy cleanable, not clean and seritized 6:.7 160) single sevice ancies not protected roused 6{c) 17 | Hand washing facies inadequate 8:.12;.46 13() Accurate thermometer not avalabe in hot and ood fod storage feces 4 192 Feo, wats, ceing, ighting inadequate 6(e};.13;.14 20() Insects not controled 14a, 0), () 212 Food operation avoas nt separate rom ing ant sleeping quarters. 16 220) Trsh cscs! nadecuale 1 (6) 20) Operating witout a permit miscelgnous 17:18 techaledinget eats ae temp 1 SEL Displey ese é Behe a Qasstentie, is 47082 = ee ie lg he one hone NEW YORK STATE DEPARTMENT OF HEALTH Temporary Food Service Establishment : | Bureau of Communty Envtormentl Heath ae Food Protection ‘Sopa 142 repoeten Report esrasuisnmentnawe: Avytlos Lhnliein sive 32 openatons NAME: Aawto Manrdont Adcress: TiC Da\awert Ayr _ County: Eve. ZipCode: [420 2 sa Tin = a Linoe -Awsand [_ (0°00 Lorse> aaa ee a ao Sarees j T | T dl { WRIT TET Tle |e] ] see Sele hEICT IT] Service Type: SERRE INSPECTION @} _REINSPECTION © PREOPERATIONAL © HACCP ONLY © COMPLAINT Q FIELD VISIT C) INCIDENT ©) ILLNESS Q Number of Red Violations [7] Total Red Violations [| Number of Blue Violations Reinspection rama [ Ch] "teeta |] srmretsugvtton fam" 0 Say Yes CRITICAL ITEM: These tems relate cect fo factors which lead to foasbore ness. These ams mst receive imme tenon, “1Q Feed tom unaproved soca diese onarintd eserves St), OC eitaras 20 esentalyrazados food not ited reparation 1) () “3 Petey nazar od at proper aperture (45-140) 3) e) 4Q Plenty hazardous foods are not cocked 10 140°F or above excep: epgs, 145°; ork, 80°F: ground meat, 188°; pouly, 1654F;.3(0), fe) 58©) Toxic tems improperty stored or used 4 “0 | Persons wh case or itecton rans by ond not retictd 18 Food workers do net wash hands thoroughly (generate lathe) ater contaminating ? thei hands 16 LUtensis (tongs, spoons, spatuias, santary gloves) not used to eliinale bare hand ‘contact wi cooked or prepared foods i Accurae fod thermometers not avalale or used 3) | ‘adequate facilis to maintain temperature 3c) 4; 45 Potable wale improperly protected rom an unapproved cource 9 O) Improper cisnosa of sewage and iid waste 14 () “THESE ITEMS ARE CONSIDERED IAMINENT HEALTH 3 SANITATION and MAINTENANCE ITEMS: thoes items rset martnance al ood savicedporaions and ceannese 1290 |Feodret protectin raspen, spe, play, eaves; eckegad goes sredin | — oor unansiee Se ee 42 Food workers wit inadequate personal cleantiness 1 15Q Surfaces not easy cleaable, not clean and saniized 6; 7 16Q single sence arices net protected; reused.6(4) 172 Hen washin facies nadequate.8;.12:.16 182 Accurate thermometer nt avalable in hot and cld food slorage facies 4 19] Fors, wals, caling,ighting inadequate 6(e);13;.14 20()| insects not controled 14a), 0), (c} 210) | Foo aperaton areas nk separate rm vga slexng quar. 16 22()) Trash disposal inadequate .11 (b) 230) Operating without a permit, miscellaneous .17;.19 Proos Desehn - See omnes: aglow le YD THES looks v0 coor 3 3S Caveclé Ae ttog SD anne | fo