- 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.
- Dressing rooms dirty, not provided, improperly located
|
12/03/2015 | Inspection | has probe therm
using gloves
correct use of three bay sink
and hood units cleaned |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
|
12/19/2014 | Inspection | |
No violation noted during this evaluation. | 01/22/2013 | Inspection | |
No violation noted during this evaluation. | 02/15/2012 | Inspection | |
- 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.
|
02/22/2011 | Inspection | |
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Single service items reused, improperly stored, dispensed, not used when required
|
03/03/2010 | Inspection | |
- Miscellaneous, Economic Violation, Choking Poster, Training.
- 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)
- Single service items reused, improperly stored, dispensed, not used when required
|
02/19/2009 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
|
05/29/2008 | Inspection | |
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