No violation noted during this evaluation. | 08/19/2015 | Inspection | All temperatures measured with a DOH thermocouple during the inspection were acceptable, including: raw beef at 36 deg. F, American cheese at 38 deg. F and milk at 38 deg. F in the walk-in cooler, and cream cheese at 41 deg. F in the reach-in refrigeration unit. The mechanical hot-water dishwasher was observed reaching 154 deg. F during the wash cycle and 184 deg. F during the rinse cycle, which exceed the manufacturer's specifications. The upcoming dinner menu was discussed with the chef, including cooking temperatures and cooling procedures. The chef's thermometer was checked against the DOH thermocouple in an ice water bath and did not require calibration. |
- Improper use and storage of clean, sanitized equipment and utensils
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07/08/2014 | Inspection | all cold holding temperatures are 45 F and below. Dishwasher is working properly. cooling pamphlets and logs provided. |
No violation noted during this evaluation. | 09/25/2013 | Inspection | Conditions and food processing procedures were satisfactory. |
- Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
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03/14/2013 | Inspection | |
No violation noted during this evaluation. | 09/26/2012 | Inspection | |
No violation noted during this evaluation. | 05/10/2011 | Inspection | |
No violation noted during this evaluation. | 10/19/2010 | Inspection | |
No violation noted during this evaluation. | 04/28/2009 | Inspection | |
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