No violation noted during this evaluation. | 10/05/2015 | Inspection | No Part I Critical Item Violations
No Part II Blue item Violations |
No violation noted during this evaluation. | 04/13/2015 | Inspection | |
No violation noted during this evaluation. | 10/14/2014 | Inspection | |
No violation noted during this evaluation. | 04/07/2014 | Inspection | |
No violation noted during this evaluation. | 11/08/2013 | Re-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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10/22/2013 | Inspection | |
No violation noted during this evaluation. | 02/11/2013 | Inspection | |
No violation noted during this evaluation. | 10/03/2012 | Inspection | |
No violation noted during this evaluation. | 03/20/2012 | Inspection | |
No violation noted during this evaluation. | 11/03/2011 | Re-Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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10/18/2011 | Inspection | |
No violation noted during this evaluation. | 05/24/2011 | Re-Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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04/28/2011 | Inspection | |
No violation noted during this evaluation. | 10/05/2010 | Inspection | |
No violation noted during this evaluation. | 05/13/2010 | Inspection | |
No violation noted during this evaluation. | 09/30/2009 | Inspection | |
No violation noted during this evaluation. | 03/18/2009 | Inspection | |
No violation noted during this evaluation. | 11/10/2008 | Re-Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
- Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours.
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10/21/2008 | Inspection | |
No violation noted during this evaluation. | 04/08/2008 | Inspection | |
No violation noted during this evaluation. | 10/22/2007 | Inspection | |
No violation noted during this evaluation. | 04/25/2007 | Inspection | |
No violation noted during this evaluation. | 11/01/2006 | Re-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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10/16/2006 | Inspection | |
No violation noted during this evaluation. | 04/10/2006 | Inspection | |
No violation noted during this evaluation. | 12/06/2005 | Re-Inspection | |
- Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
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11/16/2005 | Re-Inspection | 5E - Observed sliced american cheese, sliced turkey ham at 53-55 dF in reachin cooler in high school service line. According to food worker the food was tempted at 9:30 a.m. and was 39-42 d. All PHF foods removed and moved to walkin for rapid chill of 45 dF or below. Repair person called during the inspection. |
- Improper use and storage of clean, sanitized equipment and utensils
- 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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10/25/2005 | Inspection | 5A - Observed 2 lbs of American Processed chesse at 58 - 60 dF on service line of wrap station of high school cafeteria. According to food worker, the cheese placed on line from reach-in cooler at 12:30. Cheese placed in walkin for rapid chill to 45 dF or below. |
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