- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Pesticide application not supervised by a certified applicator
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04/29/2015 | Inspection | Discussed routine hand washing and proper use of plastic gloves and utensils to eliminate direct bare-hand contact with cooked and ready-to-eat foods with operator during inspection. Also, discussed calibration of numerical thermometers used to evaluate cooked potentially hazardous (TCS) foods with operator during inspection. |
- In use food dispensing utensils improperly stored
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05/09/2014 | Inspection | Discussed routine hand washing and proper use of plastic gloves to eliminate bare-hand contact with cooked and ready-to-eat foods with kitchen staff during inspection. Also discussed ill-food handler policy with kitchen staff during inspection. Checked cooked potentially hazardous foods under hot-holding- Hot Dogs- +160 degrees F, Meat Sauce- + 175 degrees F. |
No violation noted during this evaluation. | 04/25/2013 | Inspection | 2-door cooler ambient air temperature approx 45-47 degrees F. Food items 45-46 degrees F. Thermostat knob adjusted; advised operator to monitor temperatures. Floor replaced in storage room. |
- 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)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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08/21/2012 | Inspection | |
No violation noted during this evaluation. | 07/06/2011 | Inspection | |
- Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours.
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05/03/2010 | Inspection | |
No violation noted during this evaluation. | 07/30/2009 | Inspection | |
No violation noted during this evaluation. | 06/11/2008 | Inspection | |
No violation noted during this evaluation. | 04/20/2007 | Inspection | |
No violation noted during this evaluation. | 05/30/2006 | Inspection | |
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