- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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02/13/2014 | Inspection | During the course of the inspection, proper barriers were discussed for ready to eat food items. This includes tomatoes, salads and sliced fresh food.
Other items discussed was holding temperatures, hot holding is to be 140F or above and cold holding is to be 45F or below except during preparation. |
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