- Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- In use food dispensing utensils improperly stored
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07/10/2015 | 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)
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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08/12/2014 | Inspection | Discussed calibration of probe thermometer, method of sanitizing wares to include washing in warm water with detergent, rinsing in warm water, sanitizing with warm water and sanitizer solution. Sanitizer concentrations required include 50ppm for bleach or 200ppm for quaternary ammonia. Provided food safety summary sheet, dish washing diagram. Discussed not working while ill, proper use of food service gloves to prevent bare-hand contact with ready to eat foods, handwashing requirements. |
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