- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Dressing rooms dirty, not provided, improperly located
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01/27/2015 | Inspection | Discussed with operator cold-holding and hot-holding temperatures. Discussed potentially hazardous foods including shredded cheddar cheese. Observed accurate probe thermometers at time of inspection. Discussed that CCHD will provide food handler training if desired. Provided food safety summary sheet. |
No violation noted during this evaluation. | 03/04/2014 | Inspection | No violations observed at time of inspection. Sanitizer test strips present at facility. Reviewed procedure for calibrating probe thermometer. Temperature of chicken soup was 205 dF. Temperature of coleslaw in commercial two-door cold-holding unit was 44 dF. |
No violation noted during this evaluation. | 02/07/2013 | Inspection | No violations observed. Chili-198 Degrees F. Tuna Salad Sandwich-41 Degrees F. Chlorine based sanitizer > 50 ppm in dishwasher. Observed workers washing hands between glove changes. Also observed ready to eat foods being handled properly with gloves being used. |
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
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02/03/2012 | Inspection | |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
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04/20/2011 | Inspection | |
No violation noted during this evaluation. | 07/15/2010 | Re-Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
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07/06/2010 | Re-Inspection | |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Wiping cloths dirty, not stored properly in sanitizing solutions
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06/17/2010 | Re-Inspection | |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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01/21/2010 | Inspection | |
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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08/25/2009 | Inspection | |
- 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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01/14/2008 | Inspection | |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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01/17/2007 | Inspection | |
No violation noted during this evaluation. | 01/30/2006 | Inspection | |
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