- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- In use food dispensing utensils improperly stored
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- 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
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07/08/2014 | Inspection | Discussed proper cooling procedures with kitchen staff. Cooked meats were found stored in 5 gallon buckets. Temps were at 44 degrees F. Provided education. Must use shallow pans and do not cover food when cooling foods inside the walk in cooler. Food must go from 120F to 70F in 2 hours and then 70F to 45F or less within 4 additional hours. Discussed preparing cold salads sucks as tuna and macaroni salad. Must use all pre-chilled (45 degrees F or less) ingredients when assembling the salads. Discussed disposal on mop water. Do not dump dirty mop water on the ground surface. Must be disposed of in the designated mop sink. Must correct all violations no later than July 22, 2014. Must send Corey DiLorenzo an email to corey.dilorenzo@health.ny.gov addressing corrective actions taken to all cited violations no later than 7/22/14. Phone number is (518)-791-2927. |
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