- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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12/21/2015 | Inspection | Discussed proper heating and cooling techniques and ill food worker policies with operator. Provided temperature guidelines during the 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.
- 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)
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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11/10/2014 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
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10/09/2013 | Inspection | |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Miscellaneous, Economic Violation, Choking Poster, Training.
- In use food dispensing utensils improperly stored
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06/17/2013 | Inspection | |
- Pesticide application not supervised by a certified applicator
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
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10/25/2012 | Inspection | |
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