- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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02/27/2015 | Inspection | Food temps. wee obtained from reach-in refrigerator (cole slaw at 37.4 deg. F.) and from the fried unit (breaded fried fish at 187 deg. F and French Fries at 189.9 deg. F.). Violations from previous inspection except for 12c (see on report) have been corrected. |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Non food contact surfaces of equipment not clean
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
|
04/18/2014 | Inspection | Food temperatures measured with the DOH thermocouple were acceptable. The high temperature mechanical dishwasher is running at 170 degrees F for the wash cycle & 202 degrees F for the rinse cycle, very good. This facility only does a few public dinners each year, and everything is prepared the same day with no leftovers kept. |
- Non food contact surfaces of equipment not clean
- 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)
- 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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01/28/2013 | Inspection | |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Non food contact surfaces of equipment not clean
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
|
03/23/2012 | Inspection | |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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10/28/2011 | Inspection | |
No violation noted during this evaluation. | 04/14/2010 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
04/02/2010 | Inspection | |
No violation noted during this evaluation. | 04/08/2009 | Re-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)
- Non food contact surfaces of equipment not clean
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
|
03/12/2009 | Inspection | |
No violation noted during this evaluation. | 03/28/2008 | Inspection | |
No violation noted during this evaluation. | 03/19/2007 | Inspection | |
No violation noted during this evaluation. | 03/08/2006 | Inspection | |
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