- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Wiping cloths dirty, not stored properly in sanitizing solutions
- 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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11/03/2015 | Inspection | Note: Discussed with operator at inspection that items may not be re heated on the steam table. They must be brought back to >165f rapidly prior to being placed on table. During inspection the operator brought out cold cooked rice from the walk in and placed it on the steam table. Inspector caught imediatly and educated operator. Rice was temped at 38f and was immediatly returned to the walk in cooler. |
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