- 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.
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
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07/13/2015 | Inspection | All hot and cld held foods at the serving stations were held foods |
- Miscellaneous, Economic Violation, Choking Poster, Training.
- 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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07/18/2014 | Inspection | |
- Non food contact surfaces of equipment not clean
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Miscellaneous, Economic Violation, Choking Poster, Training.
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08/07/2013 | Inspection | Most foods are cook and serve. There is some cooling and reheating. Process, education and logs provided. |
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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08/13/2012 | Inspection | |
No violation noted during this evaluation. | 08/05/2011 | Inspection | |
No violation noted during this evaluation. | 08/10/2010 | Inspection | |
No violation noted during this evaluation. | 07/16/2008 | Inspection | |
No violation noted during this evaluation. | 08/21/2006 | Inspection | |
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