- Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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11/04/2015 | Inspection | Pam on site. Food is prepared at Cedars and transferred to this site around 11:30am to 11:45am. |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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01/16/2014 | Inspection | Any questions contact Richard Hess via email (rbh01@health.state.ny.us). |
No violation noted during this evaluation. | 01/08/2013 | Inspection | |
No violation noted during this evaluation. | 01/12/2012 | Inspection | |
No violation noted during this evaluation. | 01/10/2011 | Inspection | |
No violation noted during this evaluation. | 01/27/2010 | Inspection | |
No violation noted during this evaluation. | 02/18/2009 | Inspection | |
No violation noted during this evaluation. | 02/22/2008 | Inspection | |
No violation noted during this evaluation. | 02/16/2007 | Inspection | |
No violation noted during this evaluation. | 04/25/2006 | Inspection | |
No violation noted during this evaluation. | 12/07/2005 | Inspection | |
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