- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 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)
- In use food dispensing utensils improperly stored
- 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.
- Single service items reused, improperly stored, dispensed, not used when required
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09/02/2015 | Inspection | A ice scoop with a handle that extends out of the drinking ice is to be used. Refrigeration company called during inspection for cooler maintenance. Salad bar (cottage cheese- 42, Mac salad- 40, Potato salad- 41) Ice bath tubes(salsa- 38, Apple sauce- 40, tilapia- 38, black olives- 36, coleslaw- 39) Hot items (marinara- 165, French onion- 152, Manhattan chowder- 195). |
- Non food contact surfaces of equipment not clean
- Single service items reused, improperly stored, dispensed, not used when required
- In use food dispensing utensils improperly stored
- 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)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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03/11/2015 | Inspection | Raw shrimp 41 deg, sliced ham 40 deg, mash potatoes 40 deg all in stand up cooler. Low boy 6 door unit has Raw chicken 42 deg, beef steaks 38 deg, lettuce and tomatoes 40 deg, blue cheese crumb 38 deg. Corn salad 42 deg, pasta salad 44 deg, sliced and shredded cheese 45 deg, all at salad bar. All hot holding items above 150 deg. |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- 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)
- Single service items reused, improperly stored, dispensed, not used when required
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10/22/2014 | Inspection | Additional instructions given on proper temperatures for hot holding and cooling process. Visibly rusted shelving in walk-in cooler is to be cleaned, resealed or replaced. Unprotected food items at salad bar need to be under a sneeze guard. Disinfection system in line for restaurant as off 10/21/2014. UV light green. |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 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
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
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11/18/2013 | Inspection | |
| No violation noted during this evaluation. | 02/14/2013 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 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)
- Wiping cloths dirty, not stored properly in sanitizing solutions
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01/26/2012 | Inspection | |
| No violation noted during this evaluation. | 01/24/2011 | Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
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02/08/2010 | Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Wiping cloths dirty, not stored properly in sanitizing solutions
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09/29/2009 | Re-Inspection | |
- 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
- 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)
- 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.
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02/12/2009 | Inspection | |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 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)
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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04/23/2008 | Re-Inspection | |
| No violation noted during this evaluation. | 01/07/2008 | Inspection | |
| No violation noted during this evaluation. | 09/11/2007 | Inspection | |
| No violation noted during this evaluation. | 03/12/2007 | Inspection | |
| No violation noted during this evaluation. | 07/10/2006 | Inspection | |
| No violation noted during this evaluation. | 07/07/2006 | Inspection | |
Restaurant representatives - add corrected or new information about Christopher's Restaurant/Lodge, Route 23, Southside, Oneonta, NY 13820 »