No violation noted during this evaluation. | 02/02/2016 | Inspection | Part I - No violations observed
Part II - No violations observed
Discussed serving utensils for apples |
No violation noted during this evaluation. | 10/16/2015 | Inspection | No Part I Critical Item Violations
No Part II Blue Item Violations |
No violation noted during this evaluation. | 04/29/2015 | Re-Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- 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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04/10/2015 | Inspection | |
No violation noted during this evaluation. | 09/30/2014 | Inspection | |
No violation noted during this evaluation. | 02/04/2014 | Inspection | |
No violation noted during this evaluation. | 09/23/2013 | Inspection | |
No violation noted during this evaluation. | 01/31/2013 | Re-Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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01/08/2013 | Inspection | |
No violation noted during this evaluation. | 02/02/2012 | Re-Inspection | |
- 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.
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01/17/2012 | Inspection | |
No violation noted during this evaluation. | 01/25/2011 | Inspection | |
No violation noted during this evaluation. | 02/02/2010 | Inspection | |
No violation noted during this evaluation. | 01/27/2009 | Inspection | |
No violation noted during this evaluation. | 02/11/2008 | Inspection | |
No violation noted during this evaluation. | 01/09/2007 | Inspection | |
No violation noted during this evaluation. | 02/07/2006 | Re-Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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01/20/2006 | Inspection | 6A - Observed 3 trays of hot ham & Cheese sandwishes at 110 - 120 dF (2 in warmer - 1 on service line). According to a food woker the sandwiches heated at 10:45 to 150 dF and placed in hot box and service line. Those in hot box heated again and placed on line for service has needed. All Sandwiches rapidly reheated to 165 dF and returned to service during the inspection.
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