No violation noted during this evaluation. | 11/06/2015 | Inspection | |
No violation noted during this evaluation. | 02/23/2015 | Inspection | |
No violation noted during this evaluation. | 02/23/2015 | 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)
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11/21/2014 | Re-Inspection | |
No violation noted during this evaluation. | 05/29/2014 | Inspection | |
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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05/29/2014 | Inspection | |
No violation noted during this evaluation. | 03/08/2013 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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03/08/2013 | Inspection | |
No violation noted during this evaluation. | 11/29/2012 | Re-Inspection | |
No violation noted during this evaluation. | 11/19/2012 | Re-Inspection | |
No violation noted during this evaluation. | 11/14/2012 | Inspection | |
No violation noted during this evaluation. | 11/14/2012 | Inspection | |
No violation noted during this evaluation. | 08/05/2011 | Inspection | |
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- Hair is improperly restrained
- Wiping cloths dirty, not stored properly in sanitizing solutions
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08/05/2011 | Inspection | |
No violation noted during this evaluation. | 07/02/2010 | Inspection | |
No violation noted during this evaluation. | 07/02/2010 | Inspection | |
No violation noted during this evaluation. | 07/23/2009 | Inspection | |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
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07/23/2009 | Inspection | |
No violation noted during this evaluation. | 10/31/2008 | Inspection | |
No violation noted during this evaluation. | 10/31/2008 | Inspection | |
No violation noted during this evaluation. | 07/20/2007 | Inspection | |
No violation noted during this evaluation. | 07/20/2007 | Inspection | |
No violation noted during this evaluation. | 10/03/2006 | Inspection | |
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- Critical: Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45oF or less as recommended before they are stored on buffet lines.
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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10/03/2006 | Inspection | |
No violation noted during this evaluation. | 08/16/2006 | Inspection | |
No violation noted during this evaluation. | 06/23/2006 | Inspection | |
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