- 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)
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- 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.
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Non food contact surfaces of equipment not clean
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07/01/2015 | Inspection | Email inspector by 7/25/15 with a list of corrective actions taken for each violation. |
- 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
- Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours.
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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11/17/2014 | Inspection | Violations to be corrected by 11/28/14. Contact Richard Hess via email ( richard.hess@health.ny.gov ) or telephone 793-3893.
Education provided about adequate reheating of cold held potentially hazardous food items.
Entire mass must reach 165*F with in 2 hours of reheat.
Discussed bare hand contact prevention with ready to eat foods, hot/cold holding requirements, and Ill food worker policy.
Note, currently 3 bay sink is only sink in establishment, Indirect drain is installed; hands and vegetables are washed in sanitize bay of sink.
Please ensure to calibrate stem probe thermometer at least monthly, and adjust as necessary. |
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