- 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)
- 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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01/29/2016 | Inspection | Discussed ensuring prevention of cross-contamination with gloves used while handling raw shell eggs and then ready to eat food items with food worker and operator. Food worker observed changing gloves after handling raw shell eggs at time of inspection. |
- 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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03/20/2015 | Inspection | Discussed phf/tcs status of cooked macaroni (pasta) with operator. Operator now has workers compensation and disability insurance-to email copies to CCHD. |
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