No violation noted during this evaluation. | 12/04/2015 | Inspection | Comments: 1) Breakfast was already finished at the time of inspection. 2) Be sure that there are single service hand towel always available at the sink for necessary hand washing/drying. 3) Be sure to sanitize utensils after washing and rinsing. 4) Be sure to avoid any barehand contact with ready to eat foods (glove use, tongs, etc.) |
No violation noted during this evaluation. | 11/21/2014 | Inspection | |
No violation noted during this evaluation. | 12/04/2013 | Inspection | |
No violation noted during this evaluation. | 12/18/2012 | Inspection | |
No violation noted during this evaluation. | 11/14/2011 | 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.
- Single service items reused, improperly stored, dispensed, not used when required
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
|
10/21/2010 | Inspection | |
No violation noted during this evaluation. | 12/08/2009 | Inspection | |
No violation noted during this evaluation. | 11/26/2008 | Inspection | |
No violation noted during this evaluation. | 12/26/2007 | Inspection | |
No violation noted during this evaluation. | 12/29/2006 | Inspection | |
Restaurant representatives - add corrected or new information about Microtel Inn And Suites, 3234 Nys Route 417, Olean, NY 14760 »