- Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
- Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Critical: Food from unapproved source, spoiled, adulterated on premises.
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02/26/2016 | Inspection | A receipt for repair of the walk-in cooler must be submitted to NYSDOH GFDO prior to using the walk-in cooler to store potentially hazardous food items. All violations must be corrected or enforcement actions may be pursued. |
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