- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Non food contact surfaces of equipment not clean
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Improper use and storage of clean, sanitized equipment and utensils
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10/27/2015 | Inspection | Restaurant open from 5:30 to 9:30 pm Thursday through Saturday (kitchen not operating atoi). Atoi = at time of inspection. All foods properly cold-held in refrigeration units (at 39 degrees Fahrenheit or less). Observed tags for clams (only bag used so far, per inn keeper), and discussed that tags must be retained for at least ninety days. Observed septic system area. Will return to collect water sample and for re-inspection when food service is open. |
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