No violation noted during this evaluation. | 08/07/2015 | Inspection | |
No violation noted during this evaluation. | 08/06/2014 | Inspection | |
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- 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.
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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07/29/2014 | Inspection | Turkey sandwich in large white delivery cooler at 51 degrees F. Foods delivered extra early today (with breakfast delivery, before 8 AM) because camp groups were going on trips. Sandwiches are saved after mealtimes and relocated to a refrigerator for consumption the next day.
- Sandwiches in delivery cooler and milks in delivery cooler moved to refrigerator. Coolers have bags of ice inside. |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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07/10/2014 | Inspection | Chicken burgers arrived at camp in hot holding insulated bags, temperature was 128.6. Food arrived at 11:30, temperature taken at 11:45. All children served by noon. |
No violation noted during this evaluation. | 07/17/2013 | Inspection | |
No violation noted during this evaluation. | 07/12/2012 | Inspection | |
No violation noted during this evaluation. | 08/05/2011 | Inspection | |
No violation noted during this evaluation. | 07/15/2010 | Inspection | |
No violation noted during this evaluation. | 07/06/2009 | Inspection | |
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