- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
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06/23/2015 | Inspection | Labeling and dating good througout. Proper thawing in progress, bottom shelf in walk-in. Cold holding temps appropriate. Ansul inspection up to date. |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Insects, rodents present
- 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)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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07/25/2014 | Inspection | cold holding temps appropriate.
food labeled and dated.
proper cooling ongoing in walkin.
dishwasher- 160/180 |
No violation noted during this evaluation. | 08/07/2013 | Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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06/24/2013 | Inspection | |
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Pesticide application not supervised by a certified applicator
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08/08/2012 | Inspection | |
No violation noted during this evaluation. | 07/13/2011 | Inspection | |
- Insects, rodents present
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
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08/11/2010 | Re-Inspection | |
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Critical: Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45oF or less as recommended before they are stored on buffet lines.
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07/19/2010 | Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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06/17/2010 | Inspection | |
Restaurant representatives - add corrected or new information about 4-H Camp Wabasso Cabins, 43101 County Route 21, Redwood, NY 13679 »