- 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.
|
05/12/2015 | Inspection | Operator obtained a chlorine residual reading of 0.8ppm from basement tap. Temperature of hot dogs was 169dF and nacho cheese was 140dF. |
No violation noted during this evaluation. | 07/15/2014 | Re-Inspection | Violation 11B corrected from previous inspection. Test strips for quat sanitizer present at facility. Other items not evaluated during this inspection. |
- Wiping cloths dirty, not stored properly in sanitizing solutions
|
05/13/2014 | Inspection | Chlorine residual was 2.0 mg/L at time of inspection at tap in basement. Temperature of hot dogs was 162 dF. Temperature of nacho cheese was 140 dF. Temperature of meat sauce was 154 dF. Temperature of milk in small dorm-style refrigerator was <44 dF. Temperature of milk in walk-in refrigerator was <45 dF. Discussed with operator hand-washing and avoiding barehand contact with ready-to-eat foods. Discussed with operator hot-holding of hot dogs, nacho cheese and meat sauce at 140 dF or higher. Discussed with operator keeping water lines to dipper wells above rim of well. |
No violation noted during this evaluation. | 05/29/2013 | Inspection | Checked Free CL residual for water supply- 0.4 PPM. All hot TCS potentially hazardous foods maintained above 140 degrees F: hot dogs- 165 degrees F, meat sauce- 158 degrees F, nacho cheese sauce- + 140 degrees F. |
No violation noted during this evaluation. | 04/24/2012 | Inspection | |
No violation noted during this evaluation. | 06/03/2011 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Pesticide application not supervised by a certified applicator
|
05/04/2010 | Inspection | |
- Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
- In use food dispensing utensils improperly stored
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Pesticide application not supervised by a certified applicator
|
05/05/2009 | Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
|
04/17/2008 | Inspection | |
No violation noted during this evaluation. | 04/05/2007 | Inspection | |
No violation noted during this evaluation. | 04/06/2006 | Inspection | |
Restaurant representatives - add corrected or new information about Fair Shake (Seasonal), 1509 Pennsylvania Avenue, Pine City, NY 14871 »