- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Hot, cold running water not provided, pressure inadequate
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- 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)
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- 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
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Single service items reused, improperly stored, dispensed, not used when required
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03/02/2016 | Inspection | All violations must be corrected and are subject to enforcement action if not addressed. |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Pesticide application not supervised by a certified applicator
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Non food contact surfaces of equipment not clean
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours.
- 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)
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05/01/2015 | Inspection | Comments only: 1. In discussion with Earl, flour used to coat shrimp is placed next to deep fryer and is discarded at the end of the night. Provided education. Must discarded the flour every two hours after it has been in contact with raw shrimp. 2. Outside seating area is not completely set up yet. As a reminder, because the facility has an onsite septic system, you are limited to a total of 95 seats
All remaining violations must be corrected no later than May 15, 2015. Must send Corey DiLorenzo an email to corey.dilorenzo@health.ny.gov addressing corrective actions taken to all cited violations no later than 5/15/15. |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 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)
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
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11/06/2014 | Inspection | The hot & cold hold food temperatures measured with a metal stem probe thermocouple thermometer were 140 degrees F or above and 45 degrees F or below respectively: Chili, beef gravy, sliced tomatoes, tuna salad, shredded cheeses, salad dressing. Good. The size of this kitchen, ware washing area, cold hold storage and dry goods storage is at the maximum ability to handle the size of what the menu has become. There is a double door upright freezer outside the kitchen door in the customer area. The size and capacity of the kitchen facility might have to be evaluated as whether it is sufficient enough to properly handle the size of the operation. Please correct the violations cited by Friday 11/28/2014, and email myself, Margo Kampf at the email address on this inspection report when completed. Please contact Rich Hess at this office 793-3893 or Richard.hess@health.ny.gov to arrange an evaluation of the size of your kitchen to handle the size of your operation. Thank you. |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Non food contact surfaces of equipment not clean
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12/02/2013 | Inspection | VIOLATIONS TO BE CORRECTED BY 12/31/13. CONTACT RICHARD HESS VIA EMAIL (rbh01@heaalth.state.ny.us) WHEN COMPLETED OR WITH ANY QUESTIONS. |
- Non food contact surfaces of equipment not clean
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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12/21/2012 | Inspection | |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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12/22/2011 | Inspection | |
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