- 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)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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07/13/2015 | Inspection | NOTE: All temperatures are adequate at time of inspection. |
No violation noted during this evaluation. | 09/12/2014 | Inspection | |
No violation noted during this evaluation. | 09/05/2013 | Inspection | |
No violation noted during this evaluation. | 06/28/2012 | Inspection | |
No violation noted during this evaluation. | 08/25/2011 | Inspection | |
No violation noted during this evaluation. | 06/17/2010 | Inspection | |
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Insects, rodents present
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07/14/2009 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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06/05/2008 | Inspection | |
No violation noted during this evaluation. | 08/16/2007 | Re-Inspection | |
- Single service items reused, improperly stored, dispensed, not used when required
- Critical: Commercially processed precooked potentially hazardous foods are not heated to 140oF or above within two hours.
- Critical: All poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165oF or above.
- Critical: All pork or any food containing pork is not heated to 150oF or above.
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07/17/2007 | Inspection | |
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