No violation noted during this evaluation. | 08/07/2015 | Inspection | gloves being worn during prep when needed
cook foods to 165F
hot holding to be at 140F
cold holding at 45F
discussed sick worker policy |
No violation noted during this evaluation. | 07/09/2014 | Inspection | Dry towels used to put foods into the oven and remove hot items from oven. All dry towels are put into the dirty bin at the end of food preparation and not reused for any reason. Towels in sanitizing solution used to wash counter tops during and between preparing cooked and non cooked foods.
Reviewed:
Glove use with ready to eat foods
Utensils to be used in place of gloves with ready to eat foods
Hot holding at or above 140 DF
Cold holding at or below 45 DF
Cook foods to 165 DF or greater |
- 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)
- Non food contact surfaces of equipment not clean
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
|
08/02/2013 | Inspection | |
No violation noted during this evaluation. | 07/07/2012 | 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)
|
07/13/2011 | Inspection | |
No violation noted during this evaluation. | 07/21/2010 | Inspection | |
No violation noted during this evaluation. | 07/24/2009 | Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
|
07/23/2008 | Inspection | |
No violation noted during this evaluation. | 07/11/2007 | Inspection | |
No violation noted during this evaluation. | 07/05/2006 | Inspection | |
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