- Wiping cloths dirty, not stored properly in sanitizing solutions
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Non food contact surfaces of equipment not clean
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Single service items reused, improperly stored, dispensed, not used when required
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03/04/2016 | Inspection | Checked calibration on numerical thermometers used to evaluate potentially hazardous foods during inspection. Operator was observed using plastic gloves and utensils properly during inspection. A Time Table of Compliance Date of March 18, 2016 has been established to correct violations listed above. A re-inspection will be conducted after this date to determine compliance. |
- Non food contact surfaces of equipment not clean
- 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)
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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12/30/2015 | Inspection | Discussed proper hot holding of cooked potentially hazardous (TCS) foods with Operator during inspection. Interior temperature of True refrigerator was operating properly (38 degrees F). Will conduct a HACCP training exercise with Operator in future. |
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