No violation noted during this evaluation. | 11/03/2015 | Inspection | The food service operation appeared satisfactory at the time of inspection. |
No violation noted during this evaluation. | 11/13/2014 | Inspection | |
No violation noted during this evaluation. | 11/06/2013 | Inspection | |
No violation noted during this evaluation. | 10/02/2012 | Inspection | |
No violation noted during this evaluation. | 09/12/2011 | Inspection | |
No violation noted during this evaluation. | 10/06/2010 | Inspection | |
No violation noted during this evaluation. | 10/06/2009 | Inspection | |
No violation noted during this evaluation. | 10/28/2008 | Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
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11/16/2007 | Inspection | |
No violation noted during this evaluation. | 11/03/2006 | 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.
- Critical: Food from unapproved source, spoiled, adulterated on premises.
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11/16/2005 | Inspection | |
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