- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 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.
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07/15/2015 | Inspection | TPHC was discussed and examples and information from our office will be provided. recommend moving the thermometer away from the cold air intake as it is reading -5 degrees F and not accurately displaying the refrigerator temp. (33 degrees F for cheese). |
- 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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09/17/2014 | Inspection | Temperature: smoked salmon = 32 degrees F. |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- 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.
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08/14/2014 | Inspection | Please contact our office if you would like to apply for the use of time as a public health control. |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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08/16/2013 | Inspection | Recommend obtaining thermocouple thermometers for this operation. A reasonable kind is the Thermapen thermocouple. |
No violation noted during this evaluation. | 09/12/2012 | Inspection | |
No violation noted during this evaluation. | 09/13/2011 | Inspection | |
No violation noted during this evaluation. | 09/15/2010 | Inspection | |
No violation noted during this evaluation. | 07/29/2009 | Inspection | |
No violation noted during this evaluation. | 09/29/2008 | Inspection | |
No violation noted during this evaluation. | 11/19/2007 | Inspection | |
No violation noted during this evaluation. | 06/29/2007 | Inspection | |
No violation noted during this evaluation. | 01/02/2007 | Inspection | |
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