No violation noted during this evaluation. | 02/04/2016 | Inspection | No deficiencies observed at the time of inspection. The following temperatures were measured for the hot held items brought from the Prep Site (degrees F): Sliced Turkey - 200.2, Mashed Potatoes - 199.8, Peas and Carrots - 190.8. The operators changed gloves frequently and a temperature log is kept of the temperatures of the food items after cooking, and before serving them at the Service Site. Report e-mailed. |
No violation noted during this evaluation. | 02/25/2015 | Inspection | Measured the temperatures of the following hot held foods transported from the prep site, before these items were served (degrees F): Chicken-A-La-King - 193.1 & Succotash - 179.8. These items were served on paper plates along with plastic eating utensils. All of the workers wore disposable gloves both to spoon the food onto the plates and while taking the plates to the individual customers. Report e-mailed. |
No violation noted during this evaluation. | 10/10/2014 | Inspection | No violations at time of inspection. Stuffed shells 202 F, and green beans, 160 F, are transported to site in insulated Cambros Vegetable soup is transported in heated crock pot at 210 F. |
No violation noted during this evaluation. | 11/22/2013 | Inspection | |
No violation noted during this evaluation. | 12/13/2012 | Inspection | |
No violation noted during this evaluation. | 12/22/2011 | Inspection | |
No violation noted during this evaluation. | 03/04/2010 | 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.
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05/20/2009 | Inspection | |
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