No violation noted during this evaluation. | 03/03/2016 | Inspection | |
No violation noted during this evaluation. | 01/27/2015 | Inspection | |
No violation noted during this evaluation. | 02/06/2014 | Inspection | |
No violation noted during this evaluation. | 02/13/2013 | Inspection | |
- 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.
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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02/08/2012 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- 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.
|
02/02/2011 | Inspection | |
No violation noted during this evaluation. | 02/02/2010 | Inspection | |
No violation noted during this evaluation. | 02/10/2009 | Inspection | |
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