- 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)
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- 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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08/06/2015 | Re-Inspection | Operator plans on rearranging all food in the two walk-in coolers and possibly using beer cooler for storage of food. When cooling foods operator will track time/temp to assure foods are cooled to 70º F in 2 hours and 45º in an additional 4 hours. |
- Inadequate personal cleanliness
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Hair is improperly restrained
- Critical: All poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165oF or above.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- 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)
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
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06/18/2015 | Inspection | Several items in walk in cooler would require proper cooling. Cooked prime rib, meat loaf, pork roast (tenderloin) and chicken pieces were found in cooler. Operator says items were cooled properly, but does not have a time/temp chart. Operator will maintain a time/temp chart for items that require cooling. |
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