No violation noted during this evaluation. | 01/30/2016 | Inspection | meatballs 152dF, bacon water chestnuts 148dF
ftt and sanitizer available, hand barriers available |
No violation noted during this evaluation. | 01/09/2016 | Inspection | |
No violation noted during this evaluation. | 01/10/2015 | Inspection | ok to permit |
No violation noted during this evaluation. | 01/11/2014 | Inspection | ok to permit |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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01/12/2013 | Inspection | 6a- vegetable medley in cambro at 5:25 pm temped at 127dF. Was cooked at 5:00pm and will be served by 6:00pm per owner. This meets time frame. Was cooked to 145dF originally. Owner said anything left over will be discarded and corrected |
No violation noted during this evaluation. | 01/14/2012 | Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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01/08/2011 | Inspection | 6A Pans of brocolloi arrived in cambros @ 120 - 130dF. Brocolli was cooked approx 1/2 hr ago. Temp taken with inspector's digital thermometer. Corrected, brocolli was placed in oven to be reheated to 165dF |
No violation noted during this evaluation. | 01/09/2010 | Inspection | |
No violation noted during this evaluation. | 01/10/2009 | Inspection | |
No violation noted during this evaluation. | 01/12/2008 | Inspection | |
No violation noted during this evaluation. | 01/13/2007 | Inspection | |
No violation noted during this evaluation. | 01/14/2006 | Inspection | |
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