- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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03/29/2015 | Inspection | Comment: Menu included scrambled eggs, hash browns, sausage links, biscuits and gravey, french toast, juice, milk and coffee
Food service event went from 9:00 to 12:30. Two waves of busy serving occurred following the 8:00 and 10:00 church services. All fresh breakfast food items were prepared just prior to the ending of each service. There was no hot holding after the first group had finished eating. The food service event ended after the second group finished eating at around 12:30. This reduced the hot hold time to maybe 45 minutes. The food handlers seemed very experienced in reducing the risk from cook, hot hold and serve to just cook and serve. Well run operation. |
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
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04/13/2014 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
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11/05/2013 | Inspection | |
- Single service items reused, improperly stored, dispensed, not used when required
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02/21/2012 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
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02/24/2009 | Re-Inspection | |
- Hot, cold running water not provided, pressure inadequate
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- 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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02/21/2009 | Inspection | |
No violation noted during this evaluation. | 03/16/2008 | Inspection | |
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Hair is improperly restrained
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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09/23/2006 | Inspection | |
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