- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
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06/20/2015 | Inspection | Gloves worn during food service
Hot holding at 140F
Cold holding at 45F
Change gloves frequently
Wash hands frequently
ADM-2 IN FILE |
No violation noted during this evaluation. | 05/19/2015 | Inspection | Discussed cold holding at 45 F
Hot holding at 140 F
Cook to 165 F
Wear gloves or use utensils with ready to eat foods (foods that have already been cooked or will not be cooked)
Exclude ill workers |
No violation noted during this evaluation. | 06/15/2014 | Inspection | Wear gloves with all ready to eat foods
Change gloves frequently
Wash hands frequently
Cook foods to 165 DF
Keep foods at or below 45 DF during cold storage |
No violation noted during this evaluation. | 06/10/2014 | Inspection | |
No violation noted during this evaluation. | 10/05/2013 | Inspection | hot dog on grill at 150 degrees F.
hot dogs in cooler at 45 degrees,advised operator to obtain more ice for cooler |
No violation noted during this evaluation. | 06/17/2013 | Inspection | Wash hands frequently change gloves frequently |
No violation noted during this evaluation. | 05/15/2012 | Inspection | |
No violation noted during this evaluation. | 05/16/2011 | Inspection | |
No violation noted during this evaluation. | 05/19/2010 | Inspection | |
No violation noted during this evaluation. | 06/02/2009 | Inspection | |
No violation noted during this evaluation. | 05/07/2008 | Inspection | |
No violation noted during this evaluation. | 05/09/2007 | Inspection | |
No violation noted during this evaluation. | 05/31/2006 | Inspection | |
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