- Single service items reused, improperly stored, dispensed, not used when required
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08/04/2015 | Inspection | Younger division refrigeration still does not appear to properly hold a temperature of 45 degrees Fahrenheit or below; however, only apple juice, flour and peanut butter are stored in unit (non-perishables). Lunch service complete already upon arrival for inspection. Lunch (spaghetti) and salad served today. Food is transported in hot and cold boxes from main kitchen on overnight camp side. Leftovers are discarded. |
- Single service items reused, improperly stored, dispensed, not used when required
- Critical: Prepared food products contact equipment or work surfaces which have had prior contact with raw foods and where washing and sanitizing of the food contact surface has not occurred to prevent contamination
- 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: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- 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.
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08/19/2014 | Re-Inspection | |
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Improper use and storage of clean, sanitized equipment and utensils
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- 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.
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07/29/2014 | 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)
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07/30/2013 | Re-Inspection | |
No violation noted during this evaluation. | 07/29/2013 | Inspection | |
No violation noted during this evaluation. | 07/17/2012 | Inspection | |
No violation noted during this evaluation. | 08/11/2011 | Inspection | |
No violation noted during this evaluation. | 08/10/2010 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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08/19/2009 | Inspection | |
No violation noted during this evaluation. | 08/13/2008 | Inspection | |
No violation noted during this evaluation. | 07/31/2007 | Inspection | |
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