- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Improper use and storage of clean, sanitized equipment and utensils
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Non food contact surfaces of equipment not clean
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12/26/2015 | Inspection | All internal food temperatures measured with a metal stem food probe thermometer are acceptable. It's highly recommended to obtain at least one thermocouple metal stem food probe thermometer for this operation for measuring proper cooking temperatures, and hot & cold holding food temperatures. Pleas notify my email printed on this report when the violations have been corrected or will be corrected, thank you. |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
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09/25/2014 | Inspection | Violations to be corrected by 10/31/14. Contact Richard Hess via email (richard.hess@health.ny.gov) or phone 793-3893 when completed or with any questions.
Discussed bare hand contact prevention with ready to eat foods, esp. bar drink condiments.
Discussed ill food worker policy, holding temperature requirements, and cooling procedures. |
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