- Non food contact surfaces of equipment not clean
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02/11/2016 | 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.
- 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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09/30/2015 | Inspection | |
No violation noted during this evaluation. | 01/07/2015 | Inspection | |
No violation noted during this evaluation. | 09/29/2014 | Inspection | |
No violation noted during this evaluation. | 01/09/2014 | Inspection | |
No violation noted during this evaluation. | 09/19/2013 | Inspection | |
No violation noted during this evaluation. | 01/28/2013 | Inspection | |
No violation noted during this evaluation. | 10/01/2012 | Re-Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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09/19/2012 | Inspection | |
No violation noted during this evaluation. | 01/09/2012 | Inspection | |
- 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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09/30/2011 | Inspection | |
No violation noted during this evaluation. | 01/27/2011 | Inspection | |
No violation noted during this evaluation. | 09/23/2010 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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01/19/2010 | Inspection | |
No violation noted during this evaluation. | 10/05/2009 | Inspection | |
No violation noted during this evaluation. | 09/22/2008 | Re-Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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09/10/2008 | Inspection | |
No violation noted during this evaluation. | 01/25/2008 | Inspection | |
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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01/11/2008 | Inspection | |
No violation noted during this evaluation. | 09/20/2007 | Inspection | |
No violation noted during this evaluation. | 01/09/2007 | Inspection | |
No violation noted during this evaluation. | 09/18/2006 | Inspection | |
No violation noted during this evaluation. | 01/27/2006 | Inspection | |
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