- Critical: Food from unapproved source, spoiled, adulterated on premises.
- Critical: 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.
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11/30/2015 | Inspection | soup on stove was 177 degrees F. menu for the day was Turkey soup, peaches, and rolls. cold holding temperatures were good. The facility does not have commercial refrigeration equipment to properly cook and cool food items. The facility is on a boil/bottle water notice. the taps are posted do not drink and bottled water is provided for drinking and cooking. |
No violation noted during this evaluation. | 02/26/2015 | Inspection | cold holding temperatures ok, chicken, instant mashed potatoes, and raw green peppers on lunch menu. deviled eggs being prep aired for afternoon snack. cooked on stove then cooled under running water and placed in refrigerator until peeled and prepared. lunch items prepared day of lunch (chicken was cooked for lunch no hot holding) lunch is served at 12:00. lunch is server end family style. |
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
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04/07/2014 | Inspection | |
No violation noted during this evaluation. | 04/30/2013 | Inspection | |
- Critical: Water/ice: unsafe, unapproved sources, cross connections
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11/06/2012 | Inspection | |
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