- 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
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02/16/2016 | Inspection | Reviewed the need to start rapid cooling before food drops below 120*F. Please note all thermomters in a refrigerator must be accurate.If a second thermomter is present it must be accurate. |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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12/08/2015 | Inspection | |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
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07/22/2015 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- 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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02/12/2015 | Inspection | |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Wiping cloths dirty, not stored properly in sanitizing solutions
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09/26/2014 | Inspection | |
- 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
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07/22/2014 | 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)
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- 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: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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02/06/2014 | Inspection | |
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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07/15/2013 | Inspection | |
| No violation noted during this evaluation. | 02/14/2013 | Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours.
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02/01/2012 | Inspection | |
- Non food contact surfaces of equipment not clean
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07/14/2011 | Inspection | |
| No violation noted during this evaluation. | 02/02/2011 | Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
- 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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08/02/2010 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
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02/03/2010 | Inspection | |
| No violation noted during this evaluation. | 07/21/2009 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
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02/23/2009 | Inspection | |
| No violation noted during this evaluation. | 07/24/2008 | Inspection | |
- 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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12/11/2007 | Inspection | |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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07/17/2007 | Inspection | |
- Non food contact surfaces of equipment not clean
- 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)
- 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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11/29/2006 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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07/12/2006 | Inspection | |
Restaurant representatives - add corrected or new information about Chartwells-Psuc Clinton Dining Hall, 81 Rugar Street, Plattsburgh, NY 12901 »