- Non food contact surfaces of equipment not clean
- Insects, rodents present
- 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)
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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02/02/2016 | Inspection | Facility only has a 2-bay sink. Recommend considering the installation of a 3-compartment sink with an indirect drain on the sanitize basin plumbing to allow for a food preparation sink and proper ware-washing. It is also recommended that a stand-alone hand wash sink be present in the food service. |
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