- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
11/13/2014 | Inspection | |
- Non food contact surfaces of equipment not clean
|
12/11/2013 | Inspection | |
- Critical: Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45oF or less as recommended before they are stored on buffet lines.
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
|
09/20/2012 | Inspection | |
No violation noted during this evaluation. | 09/15/2011 | Inspection | |
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- 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.
|
04/20/2010 | Inspection | |
No violation noted during this evaluation. | 11/18/2009 | Inspection | |
No violation noted during this evaluation. | 07/30/2008 | Inspection | |
- Critical: Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45oF or less as recommended before they are stored on buffet lines.
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
|
08/01/2007 | Inspection | |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
|
09/12/2006 | Inspection | |
Restaurant representatives - add corrected or new information about Burden Lake Country Club, 162 Totem Lodge Road, Averill Pk., NY 12018 »