No violation noted during this evaluation. | 08/18/2015 | Inspection | no violations. |
- 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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05/20/2014 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
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08/29/2013 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- 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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08/02/2012 | Inspection | |
No violation noted during this evaluation. | 08/10/2011 | Inspection | |
No violation noted during this evaluation. | 05/21/2010 | Inspection | |
No violation noted during this evaluation. | 07/28/2009 | Inspection | |
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
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06/27/2008 | Inspection | |
No violation noted during this evaluation. | 08/27/2007 | Inspection | |
No violation noted during this evaluation. | 08/16/2006 | Inspection | |
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