No violation noted during this evaluation. | 11/04/2015 | Re-Inspection | Winery open, Restaurant only for special events (seasonal) No reheating at time of inspection |
- Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours.
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Non food contact surfaces of equipment not clean
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10/07/2015 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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06/16/2015 | Inspection | |
- Critical: Food from unapproved source, spoiled, adulterated on premises.
- 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
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05/20/2014 | Inspection | |
No violation noted during this evaluation. | 07/12/2013 | Inspection | |
No violation noted during this evaluation. | 05/31/2012 | Inspection | |
No violation noted during this evaluation. | 10/13/2011 | 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)
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
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05/25/2011 | Inspection | |
No violation noted during this evaluation. | 10/07/2010 | 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)
- Wiping cloths dirty, not stored properly in sanitizing solutions
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06/09/2010 | Inspection | |
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
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09/15/2009 | Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Garbage storage areas not properly constructed or maintained, creating a nuisance
- 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)
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06/12/2009 | Inspection | Seafood Newburg observed in hot holding at 130F. Cook stated in hot hold for aprox. 20 min. Item put on stove to rapidly heat and steam table temperature control adjusted to increase holding temperature and maintain at 140F or higher. |
No violation noted during this evaluation. | 09/17/2008 | Inspection | |
No violation noted during this evaluation. | 09/19/2007 | Inspection | |
No violation noted during this evaluation. | 11/29/2006 | Inspection | |
No violation noted during this evaluation. | 11/04/2005 | Inspection | |
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