Hotel Nadeau, 43 Andrews Street, Massena, NY 13662 - Tavern inspection findings and violations

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Business Info

Restaurant name: Hotel Nadeau
Address: 43 Andrews Street, Massena, NY 13662
County: St Lawrence
Local health department: Canton District Office
Restaurant type: Tavern
Total inspections: 2
Last inspection: 12/02/2015
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Inspection findings

Inspection date

Type

Comments
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Non food contact surfaces of equipment not clean
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
 12/02/2015Inspection1) Hand wash stickers and informational hand outs given. 2) The water temperature was measured at 75 degrees F. The facility had filled the sinks at the bar and slightly filled the sinks in the kitchen. At end of inspection the water was measured at 96 degrees F. operator may want to check the hot water heater to ensure that it is working properly to deliver hot water during peak demand.
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 11/26/2013Inspection

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