- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Improper use and storage of clean, sanitized equipment and utensils
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Non food contact surfaces of equipment not clean
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12/22/2015 | Inspection | All previous violations from last inspection on 12/3/15, have been corrected. Food temperatures obtained with DOH thermocouple thermometer : cantaloupe 44 degrees F, potato soup 175 degrees F, breaded filets of sole 210 degrees F.
Education was provided regarding benefits of keeping hot and cold food temperature logs regarding prepared foods on premises. |
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