|
2024-05-15
|
No data
|
10 EAST MAIN STREET, PAWLING
|
Not Critical Violation
|
Food Service Establishment Inspections
|
New York State Department of Health
|
12E - Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
|
|
2024-01-19
|
No data
|
10 EAST MAIN STREET, PAWLING
|
Critical Violation
|
Food Service Establishment Inspections
|
New York State Department of Health
|
5C - Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
|
|
2024-01-10
|
No data
|
10 EAST MAIN STREET, PAWLING
|
Critical Violation
|
Food Service Establishment Inspections
|
New York State Department of Health
|
4C - Foods or food area/public area contamination by sewage or drippage from waste lines.
|
|
2023-11-14
|
No data
|
10 EAST MAIN STREET, PAWLING
|
Not Critical Violation
|
Food Service Establishment Inspections
|
New York State Department of Health
|
No data
|
|
2023-09-18
|
No data
|
10 EAST MAIN STREET, PAWLING
|
Not Critical Violation
|
Food Service Establishment Inspections
|
New York State Department of Health
|
No data
|
|
2023-09-12
|
No data
|
10 EAST MAIN STREET, PAWLING
|
Critical Violation
|
Food Service Establishment Inspections
|
New York State Department of Health
|
5A - Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding.
|
|
2023-07-26
|
No data
|
10 EAST MAIN STREET, PAWLING
|
Not Critical Violation
|
Food Service Establishment Inspections
|
New York State Department of Health
|
12E - Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
|
|
2023-07-21
|
No data
|
10 EAST MAIN STREET, PAWLING
|
Not Critical Violation
|
Food Service Establishment Inspections
|
New York State Department of Health
|
8C - Improper use and storage of clean, sanitized equipment and utensils
|
