- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- In use food dispensing utensils improperly stored
- 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)
- Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
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07/20/2015 | Inspection | Email inspector by 8/5/15 with a list of corrective actions for each violation. |
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