- Wiping cloths dirty, not stored properly in sanitizing solutions
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- 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)
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02/22/2016 | Inspection | Discussed the CIAA law with operator in that there shall be no smoking inside the facility during hours of operation. Operator spoke of modifications, discussed with him that must contact this office prior to for a notice of intent. Any questions you can call this office at 518 793-3893. All corrections were done prior to leaving facility. |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- 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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11/09/2015 | Inspection | Must correct all violations no later than 11/23/15. Must send Corey DiLorenzo an email to corey.dilorenzo@health.ny.gov addressing corrective actions taken to all cited violations no later than 11/23/15. |
No violation noted during this evaluation. | 09/17/2015 | Inspection | Conducted a pre-operational inspection. Please note the following: 1. Must properly plumb the steam table drain. Must have an air break or indirect drain to waste. 2. Must purchase sanitizer for dishwasher. 3. Must purchase quaternary ammonium test papers to evaluate the sanitizer concentration of the wall mounted sanitizer. 4. Drain under food prep sink needs to be adjusted so water does not spill on floor. Ok to open once all of the above has been addressed. |
- 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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01/29/2015 | Inspection | |
No violation noted during this evaluation. | 01/29/2015 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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11/10/2014 | Re-Inspection | |
- Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours.
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Improper thawing procedures used
- Hair is improperly restrained
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03/27/2014 | Inspection | |
No violation noted during this evaluation. | 03/27/2014 | Inspection | |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Improperly functioning on-site sewage disposal system, improper
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02/05/2013 | Inspection | |
No violation noted during this evaluation. | 02/05/2013 | Inspection | |
No violation noted during this evaluation. | 12/31/2012 | Inspection | |
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