No violation noted during this evaluation. | 02/04/2016 | Inspection | No violations were observed during the inspection. All temperatures measured with a DOH thermocouple were within acceptable ranges. The inspector and the operator discussed and calibrated the onsite stem-probe thermometer. The inspector and the operator discussed various temperature requirements including cold holding, cooking and hot holding temperatures. Sanitizing solution concentrations for dishwashing and wiping cloths were within acceptable ranges. |
- Non food contact surfaces of equipment not clean
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09/28/2015 | Inspection | All food temperatures, as taken with DOH Thermepen, were in the acceptable range. Inspector observed preparation and service of lunch to preschool students and support staff. |
No violation noted during this evaluation. | 09/15/2014 | Inspection | Remember that. obtain proper concentration for sanitizing solution, mix 1 tablespoon of chlorine with 1 gallon of water. Thus 1 quart of water would be 3/4 teaspoon of chlorine. |
- 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)
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02/06/2013 | Inspection | |
No violation noted during this evaluation. | 03/07/2012 | Inspection | |
No violation noted during this evaluation. | 05/02/2011 | Re-Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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04/01/2011 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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04/19/2010 | Inspection | |
No violation noted during this evaluation. | 06/20/2008 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- 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)
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
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05/31/2007 | Inspection | |
No violation noted during this evaluation. | 05/03/2006 | Inspection | |
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