- 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)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Non food contact surfaces of equipment not clean
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09/10/2015 | Inspection | Discussed deficiencies with the operator. The following temperatures were measured (degrees F): Prep Area Display Cooler - 3 to 4 pound piece of Roast Beef - 34.6, Fried Chicken - 36.5, Potato Salad - 33.1; Upper Compartment Bain Marie - Sliced Tomatoes - 38.6; Frigidaire Refrigerator/Freezer - Sausage Patties - 45.2; Brown Gravy - 143.6. The Fire Suppression System on the Ventilation Hood was inspected in March 2015. Report e-mailed. |
- 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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12/11/2014 | Inspection | Additional storage containers needed for dry storage items. Discussion with ownership and cook about proper handling of ready to eat foods. Additional reheating methods discussed with establishment. |
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