- Non food contact surfaces of equipment not clean
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01/06/2016 | Inspection | Violations to be corrected by 1/13/16. Please contact this office via email with a list of corrective actions taken for each violation. Any questions can also be directed to this office via email or telephone. |
- Non food contact surfaces of equipment not clean
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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03/11/2015 | Inspection | Violations to be corrected by 3/18/14. The walk in cooler floor should be repaired/re-surfaced as time permits. Please submit correspondence to this office via email documenting corrections, and/or with any questions.
Discussed hot/cold holding requirements, and adequate cooling procedures. Lunch service is less than one hour in length, and very few leftovers are saved. Items that are saved are cooled on counter then placed in walk in cooler to continue cooling. Please ensure items are left uncovered in walk in while cooling, then covered when at or below 45*F. |
No violation noted during this evaluation. | 04/02/2014 | Inspection | No violations observed at the time of the inspection. |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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05/15/2013 | Inspection | |
No violation noted during this evaluation. | 04/03/2012 | Inspection | |
No violation noted during this evaluation. | 04/26/2011 | 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: 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: 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.
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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01/28/2010 | Inspection | |
No violation noted during this evaluation. | 02/03/2009 | Inspection | |
No violation noted during this evaluation. | 03/13/2008 | Inspection | |
No violation noted during this evaluation. | 02/03/2008 | Inspection | |
No violation noted during this evaluation. | 02/27/2007 | Inspection | |
No violation noted during this evaluation. | 05/23/2006 | Inspection | |
No violation noted during this evaluation. | 10/26/2005 | Inspection | |
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