- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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12/01/2015 | Inspection | Demonstrated calibration for probe thermometers. Discussed hand washing and glove use. Observed sanitizer (chlorine) and test strips. Discussed sanitizer levels for dish washing (50-200ppm) and sanitizer cloth buckets (200ppm). Pizza comes from pizza pick-up. CCHD to discuss with operator. |
No violation noted during this evaluation. | 08/01/2014 | Inspection | Discussed the following with staff- routine hand washing and proper use of plastic gloves to eliminate direct bare-hand contact with cooked and ready-to-eat foods. |
No violation noted during this evaluation. | 07/30/2013 | Re-Inspection | Floor tiles repaired in bar area. Advised operator that other tiles will likely need replacement soon. Mop sink installed in kitchen. Above items corrected from previous inspection. Operator plans to fill mop bucket using hose temporarily attached to 3-bay sink. Operator advised to ensure hose does not go below rim of mop bucket or mop sink to avoid cross-connection hazard. |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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07/05/2013 | Re-Inspection | Floor in kitchen replaced, is smooth, easily cleanable. |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- In use food dispensing utensils improperly stored
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05/17/2013 | Inspection | |
No violation noted during this evaluation. | 12/21/2012 | Inspection | |
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