- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
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02/04/2016 | Inspection | Part 1 - 1 violation Raw eggs discarded during inspection voluntarily
Part 2 - 2 violations. Discussed designated area for employee food items separate from regular operations. Accurate thermometer replaced during inspection |
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03/02/2015 | Inspection | |
No violation noted during this evaluation. | 04/14/2014 | Re-Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
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03/07/2014 | Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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04/23/2013 | Re-Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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03/25/2013 | Inspection | |
No violation noted during this evaluation. | 02/16/2012 | Inspection | |
No violation noted during this evaluation. | 03/21/2011 | Inspection | |
No violation noted during this evaluation. | 06/09/2010 | Inspection | |
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