- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
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12/09/2015 | Inspection | Discussed use of barriers and gloves to avoid bare hand contact with ready to eat foods |
No violation noted during this evaluation. | 04/24/2015 | Inspection | No violations noted at the time of the inspection. Discussed the recommendation of using containers for raw egg storage. |
No violation noted during this evaluation. | 12/31/2014 | Inspection | At the time of the inspection the following items were discussed:
- Food prep that involves the use of potentially hazardous items such as chicken stock should be completed in a timely manner to keep the item either below 45F or above 140F.
- When fruit prep is completed at the bar area, be sure that any food item that is used for drinks is properly handles with protective barriers. |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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02/06/2014 | Inspection | |
No violation noted during this evaluation. | 11/18/2013 | Inspection | No violations observed at time of inspection. |
No violation noted during this evaluation. | 08/16/2013 | Inspection | |
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