- Miscellaneous, Economic Violation, Choking Poster, Training.
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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11/07/2015 | Inspection | All hot & cold hold food temperatures measured with a metal stem food probe thermometer are 140 degrees F or above and 45 degrees F or below respectively. The low temperature mechanical dishwasher is running at proper temperatures and measures 100ppm for the sanitize cycle, good. The on-site metal stem food probe thermometer is acceptable, but it's recommended to obtain a thermocouple metal stem food probe thermometer for this operation. |
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