- Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- In use food dispensing utensils improperly stored
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02/18/2016 | Inspection | Reheating gravy and soup improperly.Corrected by heating on stove then placing in hot holding. Serving utensils stored improperly. Corrected by sanitizing and placing in hot food with handle out. Handwashing sink has no hot water.Bacti water sample taken. |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Single service items reused, improperly stored, dispensed, not used when required
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02/18/2015 | Inspection | Raw hamburger was stored above fruit. Corrected by placing on the bottom shelf of another cooler. Take out container cups stored on the floor. Corrected by placing up on a rack. Water sample and chlorine checked during inspection. Hot holding food was all above 140F |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- 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.
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
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08/20/2014 | Inspection | Beef gravy = 150 deg; turkey gravy = 150 degs; free CL =0.39 ppm and took a bacti PWS water sample |
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