- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- 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)
- Non food contact surfaces of equipment not clean
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
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02/19/2016 | Inspection | foods hot holding at proper temps during the inspection |
- 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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04/17/2015 | Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Improper use and storage of clean, sanitized equipment and utensils
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12/19/2014 | Inspection | |
- Improper use and storage of clean, sanitized equipment and utensils
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12/11/2013 | Inspection | |
No violation noted during this evaluation. | 05/11/2012 | Inspection | |
No violation noted during this evaluation. | 09/23/2011 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
03/11/2011 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
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08/11/2010 | Inspection | |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Critical: Cracked/dirty fresh eggs, liquid or frozen eggs and powdered eggs not pasteurized.
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12/23/2009 | Inspection | |
No violation noted during this evaluation. | 04/15/2009 | Inspection | |
No violation noted during this evaluation. | 01/11/2008 | Inspection | |
No violation noted during this evaluation. | 01/12/2007 | Inspection | |
No violation noted during this evaluation. | 03/09/2006 | Inspection | |
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