- 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
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
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08/25/2015 | Inspection | Food temperatures measured with DOH thermocouple thermometer: Meatballs in sauce 152 deg. G., sliced tomatoes 38 deg. F., shredded Mozzarella cheese 44 deg. F. |
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