- Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
- Critical: Home canned goods, or canned goods from unapproved processor found on premises
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- 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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02/01/2016 | Inspection | chili 185F and Shepard's Pie 145F in hot holding. walkin and refrigeration units items tested acceptable. clean facility |
No violation noted during this evaluation. | 06/19/2015 | Inspection | No violations were found. Establishment was very clean and well maintained. Although trash cans were in use, I said that they would need covers when not in use. Additionally, a new sanitizing system was added to the facility in the 3-bay sink, and I instructed the operator to trim the flood rims. |
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- 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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12/19/2014 | Inspection | Soup 165 degrees F. All refrigeration temperatures acceptable. Provided operator with cooling educational materials. |
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