No violation noted during this evaluation. | 12/08/2015 | Inspection | Comment: No violations observed. Menu served day of inspection was cheese pizza, green beans, carrots, canned fruit - manderine oranges and milk. |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
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04/07/2015 | Inspection | Menu included the following: Chicken nuggets, turkey cheese roll sandwich or wrap, vegetarian baked beans, salad, grapes and milk.
Discussed with kitchen manager prep process of turkey and gravy meal. Baked turkey; sliced and pulled after cooking, froze; the meat was found thawing in cooler, it will be served with gravy in two days; only one meal. Critical control points involved are the following: cook to 165 F; cool from 120 F to 70 F in two hours, 70 F to 45 F in four hours; reheat to at least 165F; Hot hold at 140 F or greater. If meat is to be served cold, there must be no bare hand contact.
Well run operation. |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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11/06/2014 | Inspection | |
No violation noted during this evaluation. | 01/06/2014 | Inspection | |
No violation noted during this evaluation. | 02/12/2013 | Inspection | |
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
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03/06/2012 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Improper use and storage of clean, sanitized equipment and utensils
- 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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01/27/2011 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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09/08/2010 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Improper use and storage of clean, sanitized equipment and utensils
- 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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03/01/2010 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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01/09/2009 | Inspection | |
No violation noted during this evaluation. | 03/11/2008 | Inspection | |
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
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01/25/2007 | Inspection | 2E One of two metal stem food probe thermometers read 25F in a 32 F ice bath.
Correction: Thermometer was calibrated to read 32F in ice bath. |
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
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02/08/2006 | Inspection | 2E The three metal stem food probe thermometers read 29F, 28F and 25F respectively in a 32F ice bath.
Correction: Food handler was using too much water and not enough ice calibrating thermmeters the day before. Thermometers were calibrated to read 32F in ice bath. |
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