- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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02/26/2016 | Inspection | Hot holding noted at 170-190 degrees (soups, gravies, meat sauces, etc.), glove usage noted. Cold holding at 41 degrees. |
No violation noted during this evaluation. | 06/15/2015 | Inspection | Inspection prompted by complaint of improper cooking and hot holding procedures. All hot holding temperatures greater than 140 degrees F. Discussed cooking,cooling and reheating steps with staff. Hot dogs being boiled for 6 minutes, at which time are checked to 165 degrees F. + before being paced in holding units. Probe thermometer present and operational. Glove usage noted. Sanitizer at 200 ppm. hair restraint noted. Cold holding also appropriate. |
No violation noted during this evaluation. | 05/11/2015 | Inspection | Glove usage noted, thermometers ok, coolers ok, appropriate hot/cold holding temperatures noted. Discussed cooling procedures with operator. |
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