- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Non food contact surfaces of equipment not clean
- 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)
- Insects, rodents present
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03/01/2016 | Inspection | Reinspect within two weeks. Dishwasher rinse cycle observed at 189 degrees F- OK. Acceptable temperatures: raw chicken within WIC @ 38F, scallops within cooling drawer @ 38F, cheese cake within dessert cooler @ 41F. |
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