- 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)
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
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12/09/2015 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
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02/13/2015 | Inspection | During the course of the inspection the following items were discussed:
- Proper storage of potentially hazardous food items in the walk-in cooler.
- Discussed the variety of soups that are made in house that require cooking cooling and reheating to 165F or above.
- Discussed hot holding option for plates. waiting to be served. |
No violation noted during this evaluation. | 08/01/2014 | Inspection | Before a Permit to operate will be issued by this Department the following items must be completed:
- Provide a copy of the C of O from the CEO.
- Provide an updated kitchen floor plan
- Provide a proposed menu
- Complete all items listed on the New and Remodeled handout
- Complete a satisfactory pre-operational inspection by this Department
Call (315) 789- 3030 when the facility is ready for the final Pre-operational inspection. |
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