NYIT IN SALTEN HALL

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Inspection history

1. Dec 12, 2022

   ✓
   1 violation

   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

2. Feb 4, 2019

   ✕
   3 violations

   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
   • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

3. Nov 30, 2017

   ✓
   1 violation

   • Hot, cold running water not provided, pressure inadequate

4. Nov 3, 2016

   ✕
   3 violations

   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
   • Food not protected during 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)
   • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.

5. Apr 10, 2015

   ✓
   1 violation

   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred

6. Nov 13, 2014

   ✓

7. Nov 5, 2014

   ✕
   3 violations

   • Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
   • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
   • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.

8. Sep 5, 2013

   ✓

9. May 8, 2012

   ✓
   2 violations

   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Non food contact surfaces of equipment not clean

10. May 3, 2011

    ✓
    1 violation

    • Non food contact surfaces of equipment not clean

11. Nov 10, 2010

    ✕
    4 violations

    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
    • Insects, rodents present

12. Oct 5, 2010

    ✓
    1 violation

    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained

13. Sep 29, 2010

    ✕
    5 violations

    • Insects, rodents present
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
    • Critical: 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.

14. Jan 29, 2009

    ✕
    3 violations

    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
    • Critical: 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.