- Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required. (2,046 penalty points)
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03/20/2013 | Inspection | |
No violation noted during this evaluation. | 12/21/2012 | Inspection | |
No violation noted during this evaluation. | 10/03/2012 | Inspection | |
No violation noted during this evaluation. | 03/01/2012 | Inspection | |
No violation noted during this evaluation. | 12/12/2011 | Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) (2,046 penalty points)
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09/07/2011 | Inspection | |
No violation noted during this evaluation. | 05/03/2011 | Re-Inspection | |
- In use food dispensing utensils improperly stored (2,046 penalty points)
- Wiping cloths dirty, not stored properly in sanitizing solutions (2,046 penalty points)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces (2,046 penalty points)
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03/09/2011 | Inspection | |
No violation noted during this evaluation. | 09/28/2010 | Re-Inspection | |
No violation noted during this evaluation. | 09/17/2010 | Inspection | |
No violation noted during this evaluation. | 04/06/2010 | Re-Inspection | |
No violation noted during this evaluation. | 03/16/2010 | Inspection | |
No violation noted during this evaluation. | 12/30/2009 | Inspection | |
No violation noted during this evaluation. | 11/06/2009 | Re-Inspection | |
- 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. (2,046 penalty points)
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10/20/2009 | Inspection | 5B. New england clam chower 5 gallon pot, in cooler, 125F. Interview revealed that cooking time ended 2 hr prior. CDI: product portioned into shallow pand and put back in cooler. |
No violation noted during this evaluation. | 06/22/2009 | Inspection | |
No violation noted during this evaluation. | 04/27/2009 | Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding. (2,046 penalty points)
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04/13/2009 | Inspection | mashed potatoes in hot box at 123 F; potatoes reheated temp of hot box turned up was set at a low setting |
No violation noted during this evaluation. | 01/05/2009 | Re-Inspection | |
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. (2,046 penalty points)
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12/09/2008 | Inspection | cutting bread w bare hands bread volintarily dicarded |
No violation noted during this evaluation. | 09/16/2008 | Inspection | |
No violation noted during this evaluation. | 04/30/2008 | Inspection | |
No violation noted during this evaluation. | 09/04/2007 | Re-Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding. (2,046 penalty points)
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08/22/2007 | Inspection | 6A - Cooked mashed potatoes found at temp. of 120 degrees F. in hot hold unit. Interview potatoes had been in unit for <1 hr. Potatoes removed and reheated to 165 deg.F. and put back into hot holding. |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding. (2,046 penalty points)
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03/12/2007 | Inspection | 6-A---Meatballs in hot holding - 135 deg.; interview indicated product in hot holding 1.5 hrs; removed and reheated to 165 deg. and returned to hot holding. -corrected at inspection |
- 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. (2,046 penalty points)
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10/03/2006 | Inspection | Interview indicated that potentially hazardous foods are not being cooled properly to allow for rapid cooling; correct process discussed including cooling in shallow pans. |
No violation noted during this evaluation. | 05/04/2006 | Inspection | |
No violation noted during this evaluation. | 11/17/2005 | Inspection | |
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