SALSA FRESCA MEXICAN GRILL
1110 ROUTE 55, LAGRANGE, NY 12540 · Restaurant (Restaurant)
23 inspections
- Inspection
1 infraction
- 8B: In use food dispensing utensils improperly stored
- Not Critical Violation
- 8B: In use food dispensing utensils improperly stored
- Inspection
8 infractions
- 9D: Dressing rooms dirty, not provided, improperly located
- Not Critical Violation
- 8A: 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)
- Not Critical Violation
- 8B: In use food dispensing utensils improperly stored
- Not Critical Violation
- 16: Miscellaneous, Economic Violation, Choking Poster, Training.
- Not Critical Violation
- 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Critical Violation
- 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Critical Violation
- 3B: Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands.
- Critical Violation
- 4A: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Critical Violation
- 9D: Dressing rooms dirty, not provided, improperly located
- Inspection
4 infractions
- 8C: Improper use and storage of clean, sanitized equipment and utensils
- Not Critical Violation
- 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Not Critical Violation
- 11D: Non food contact surfaces of equipment not clean
- Not Critical Violation
- 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Critical Violation
- 8C: Improper use and storage of clean, sanitized equipment and utensils
- Inspection
8 infractions
- 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
- Not Critical Violation
- 11D: Non food contact surfaces of equipment not clean
- Not Critical Violation
- 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Not Critical Violation
- 2E: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Critical Violation
- 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Not Critical Violation
- 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Critical Violation
- 5B: 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.
- Critical Violation
- 12A: Hot, cold running water not provided, pressure inadequate
- Not Critical Violation
- 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
- Inspection
1 infraction
- 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Critical Violation
- 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Inspection
2 infractions
- 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Critical Violation
- 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Not Critical Violation
- 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Re-Inspection
1 infraction
- 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Critical Violation
- 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Re-Inspection
4 infractions
- 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Not Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Not Critical Violation
- 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Critical Violation
- 2E: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Critical Violation
- 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Re-Inspection
2 infractions
- 2E: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Critical Violation
- 6B: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
- Critical Violation
- 2E: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Inspection
5 infractions
- 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Not Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Not Critical Violation
- 5B: 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.
- Critical Violation
- 2E: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Critical Violation
- 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Critical Violation
- 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Inspection
1 infraction
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Not Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Inspection
3 infractions
- 8A: 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)
- Not Critical Violation
- 16: Miscellaneous, Economic Violation, Choking Poster, Training.
- Not Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Not Critical Violation
- 8A: 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)
- Inspection
1 infraction
- 16: Miscellaneous, Economic Violation, Choking Poster, Training.
- Not Critical Violation
- 16: Miscellaneous, Economic Violation, Choking Poster, Training.
- Inspection
0 infractions
- Re-Inspection
0 infractions
- Inspection
4 infractions
- 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Not Critical Violation
- 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Critical Violation
- 8A: 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)
- Not Critical Violation
- 7F: Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.
- Critical Violation
- 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Re-Inspection
0 infractions
- Inspection
2 infractions
- 5E: 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 Violation
- 8A: 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)
- Not Critical Violation
- 5E: 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.
- Inspection
1 infraction
- 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Not Critical Violation
- 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Inspection
1 infraction
- 8A: 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)
- Not Critical Violation
- 8A: 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)
- Inspection
0 infractions
- Inspection
1 infraction
- 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Critical Violation
- 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Inspection
0 infractions