Warning: count(): Parameter must be an array or an object that implements Countable in /var/www/safeeatsny/inc/prepare_vars.inc on line 72 ARDESIA: Inspections and Violations: 4 results
Stay Informed: NY Track Restaurant Inspections and Violations with Up-to-Date Data
Stay Informed: NY Track Restaurant Inspections and Violations with Up-to-Date Data
Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.
Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
