No violation noted during this evaluation. | 08/22/2015 | Inspection | Cook to 165F
Hot hold at 140F or greater
Cold hold at 45F or below
Wear gloves or use utensils with ready to eat foods |
No violation noted during this evaluation. | 08/07/2015 | Inspection | Floors cleaned every sunday. during inspection they had debris (juice, bbq sauc, etc) stuck to them. Floors swept each day to get foods off and motorized ""zamboni"" used to mop. Foods under cold holding at 45 F
No foods being hot held or prepared at time of inspection. |
No violation noted during this evaluation. | 07/23/2015 | Inspection | |
- Non food contact surfaces of equipment not clean
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- 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: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- 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)
|
10/06/2014 | Inspection | ADM-2 IN FILE |
No violation noted during this evaluation. | 10/04/2014 | Inspection | |
No violation noted during this evaluation. | 07/14/2014 | Inspection | Reviewed:
Hot holding at or above 140 DF
Cook to 165 DF
Cold holding at or below 45DF
Wear glove or use utensils with all ready to eat foods
Storage of meats vs. veggies and greater than 6 "" or more off the floor |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- 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
|
05/17/2014 | Inspection | |
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
|
11/06/2013 | Inspection | adm-2 in file |
No violation noted during this evaluation. | 07/26/2012 | Inspection | |
No violation noted during this evaluation. | 08/15/2011 | Inspection | |
- Non food contact surfaces of equipment not clean
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
08/31/2010 | 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
|
08/03/2009 | Inspection | |
No violation noted during this evaluation. | 10/23/2008 | Inspection | |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Improper thawing procedures used
- Non food contact surfaces of equipment not clean
|
10/22/2008 | Inspection | |
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
10/23/2007 | Inspection | |
No violation noted during this evaluation. | 07/26/2007 | Inspection | |
No violation noted during this evaluation. | 09/11/2006 | Inspection | |
No violation noted during this evaluation. | 09/07/2006 | Inspection | |
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