- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- 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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12/17/2015 | Inspection | Note that the sandwich board cooler used for the salad bar does not maintain cold holding temperature. Only TCS food found in the cooler was sliced tomatoes at 55 degrees. Since the entire service window is less than two hours, this is not a Sanitary Code violation as long as any remaining tomatoes are discarded each day. |
- 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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10/15/2014 | Inspection | |
No violation noted during this evaluation. | 03/18/2014 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- 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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02/20/2013 | Inspection | |
- Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
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02/07/2012 | Inspection | |
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