- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
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02/04/2016 | Inspection | Part I Critical Item Violation 2C
No Part II Blue Item Violations
Re-Inspection in 2-3 weeks |
No violation noted during this evaluation. | 02/11/2015 | Inspection | |
No violation noted during this evaluation. | 02/19/2014 | Re-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.
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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01/30/2014 | Inspection | |
No violation noted during this evaluation. | 05/17/2013 | Inspection | |
No violation noted during this evaluation. | 02/01/2012 | Inspection | |
- Single service items reused, improperly stored, dispensed, not used when required
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10/04/2011 | Inspection | |
No violation noted during this evaluation. | 10/26/2010 | Inspection | |
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