- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 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
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01/15/2016 | Inspection | All violations to be corrected by 1/29/16 unless otherwise noted. Please email rebecca.bussert@health.ny.gov with a list of each violation and the corrective actions taken by 1/29/16. |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- 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.
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
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03/11/2015 | Inspection | All violations to be corrected by 3/25/15. Please email your health inspector with a list of each violation and the corrective actions taken by 3/25/15. Pre-op packet supplied at time of inspection. Send CPR signage. |
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