- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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01/20/2016 | Inspection | hot and cold hold temps were satisfactory: taco meat = 180 degs pizza roll-ups = 155 degs; tuna fish salad = 44 degs, diced tomato = 44 degs. Free CL = 0.92 ppm took bacti PWS sample. Kitchen was very clean and food storage well-organized |
No violation noted during this evaluation. | 02/02/2015 | Inspection | Hot and food temperatures were satisfactory: spinach = 175 degs; cauliflower =170 degs; hamburgs in liquid =180 degs; turkey taco mix= 180 degs; chicken pizza = 155 degs in holding; 1% choc milk = 41 degs; discussed use of sanitary gloves and serving utensils; kitchen was very clean and food storage was well-organized; free CL = 0.92 ppm in water supply; took a bacti PWS sample |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- 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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10/08/2014 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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12/12/2013 | Inspection | |
No violation noted during this evaluation. | 10/11/2012 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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03/06/2012 | Inspection | |
- 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)
- Non food contact surfaces of equipment not clean
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02/28/2011 | Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Non food contact surfaces of equipment not clean
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02/09/2010 | Inspection | |
No violation noted during this evaluation. | 02/03/2009 | Inspection | |
No violation noted during this evaluation. | 02/12/2008 | Inspection | |
No violation noted during this evaluation. | 03/16/2007 | Inspection | |
No violation noted during this evaluation. | 05/19/2006 | Inspection | |
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