- Wiping cloths dirty, not stored properly in sanitizing solutions
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Garbage storage areas not properly constructed or maintained, creating a nuisance
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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07/01/2015 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Non food contact surfaces of equipment not clean
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
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09/26/2014 | Inspection | No hot holding of food; very limited food preparation generally- hamburgs and hot dogs on bar George Foreman grill; free CL in water = 2.0 ppm (did not take bacti sample Friday); sanitary survey; Please correct above violations immediately |
- Miscellaneous, Economic Violation, Choking Poster, Training.
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08/16/2013 | Inspection | Only serving sandwiches. Water has 0.6 free Cl2. Dishmachine ok. Cold temps ok. |
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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05/07/2012 | Inspection | |
- Miscellaneous, Economic Violation, Choking Poster, Training.
|
08/18/2011 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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06/10/2010 | Inspection | |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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09/18/2009 | Re-Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Wiping cloths dirty, not stored properly in sanitizing solutions
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07/13/2009 | Inspection | |
No violation noted during this evaluation. | 12/30/2008 | Inspection | |
No violation noted during this evaluation. | 07/27/2007 | Inspection | |
No violation noted during this evaluation. | 06/20/2006 | Re-Inspection | |
No violation noted during this evaluation. | 06/02/2006 | Inspection | |
No violation noted during this evaluation. | 11/30/2005 | Inspection | |
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