No violation noted during this evaluation. | 03/01/2016 | Inspection | hair restraints in place
gloves/utensils used at appropriate times
sharing table used for fruit and milk (ice in metal pan to keep food items cold) |
No violation noted during this evaluation. | 03/23/2015 | Inspection | hot holding at or above 140 DF
Cold holding at or below 45 DF
Cook to 165 DF
Change gloves frequently
Wash hands frequently |
No violation noted during this evaluation. | 03/17/2014 | Inspection | hot holding at 140 degrees or more
cold holding at 40 or less
gloves and utensils being used
Hair restraints in place |
No violation noted during this evaluation. | 03/04/2013 | Inspection | |
No violation noted during this evaluation. | 03/07/2012 | Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
|
03/30/2011 | Inspection | ADM-2 in file |
- Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
|
04/28/2010 | Inspection | ADM-2 in file |
No violation noted during this evaluation. | 03/16/2009 | Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- 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)
|
03/10/2008 | Inspection | |
No violation noted during this evaluation. | 04/02/2007 | Inspection | |
No violation noted during this evaluation. | 03/10/2006 | Inspection | |
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