| No violation noted during this evaluation. | 07/08/2015 | Inspection | Cold hold - cottage cheese in walk-in cooler - 36F. No food being prepared at time of inspection. Ansul system tagged June 2015. hood vents clean. several food product thermometers present. |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- 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)
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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07/21/2014 | Inspection | |
- Insects, rodents present
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
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07/15/2013 | Inspection | note: walkin cooler- leftover lasagna was 38 degrees. |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- 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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07/09/2012 | 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.
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07/13/2011 | Inspection | |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
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07/15/2010 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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07/16/2009 | Inspection | |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- 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.
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07/16/2008 | Inspection | |
| No violation noted during this evaluation. | 07/24/2007 | Inspection | |
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- 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)
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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07/10/2006 | Inspection | |
Restaurant representatives - add corrected or new information about Camp Norr, 2408 Ulster Heights Road, Woodbourne, NY 12788 »