- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- 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.
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- 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)
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Non food contact surfaces of equipment not clean
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Single service items reused, improperly stored, dispensed, not used when required
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11/24/2015 | Inspection | Discussed CPR equipment requirements. Operator was emailed CPR requirement brochure by gfdo office staff at the time of inspection. All corrections itemized on this inspection today are to be addressed in two weeks in an email in writing. Needs CPR poster. Does not have CPR equipment located in dining area however has a medical center and nurses office equipment with CPR equipment. Noted and discussed at time of inspection: Operator states has Hunts pest control for a very active management for vermin and has a documented procedure for pest control. doh contact number 518-793 3893. |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- 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)
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04/01/2014 | Inspection | Violations to be corrected by 4/8/14. Contact Richard Hess via email (rbh01@health.state.ny.us) when completed or with any questions.
Suggest monitoring deli / salad cold holding units to ensure temperatures are at or below required cold holding temperatures. Current temperatures holding at 44-45*F.
Discussed hood cleaning schedule and possibility of increasing floor degreasing behind cooking units to 3 times per year from 2 times per year. |
- Non food contact surfaces of equipment not clean
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04/09/2013 | Inspection | Violations to be corrected by 4/16/13. Contact Rich Hess - rbh01@health.state.ny.us - with any questions.
Discussed bare hand contact prevention with ready to eat foods, ill food worker policy. |
- Critical: Foods or food area/public area contamination by sewage or drippage from waste lines.
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Non food contact surfaces of equipment not clean
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04/17/2012 | Inspection | |
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