- 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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08/21/2015 | Inspection | Mostly cook hamburgers, hot dogs, and chicken. Had many stab thermometers. Some were out of calibration. |
- Non food contact surfaces of equipment not clean
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Critical: Food from unapproved source, spoiled, adulterated on premises.
- 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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08/07/2014 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Hot, cold running water not provided, pressure inadequate
- In use food dispensing utensils improperly stored
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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09/20/2013 | Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Single service items reused, improperly stored, dispensed, not used when required
- 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
- In use food dispensing utensils improperly stored
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
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06/22/2012 | Inspection | |
- Miscellaneous, Economic Violation, Choking Poster, Training.
- 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
- Non food contact surfaces of equipment not clean
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05/19/2011 | Inspection | |
- In use food dispensing utensils improperly stored
- Insects, rodents present
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- 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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07/13/2010 | Inspection | |
- Miscellaneous, Economic Violation, Choking Poster, Training.
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04/29/2009 | Inspection | |
- Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
- 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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07/09/2008 | Inspection | |
| No violation noted during this evaluation. | 07/27/2007 | Inspection | |
| No violation noted during this evaluation. | 08/17/2006 | Re-Inspection | |
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
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08/09/2006 | Re-Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Critical: Food from unapproved source, spoiled, adulterated on premises.
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
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07/21/2006 | Inspection | |
Restaurant representatives - add corrected or new information about Swan Lake Golf & Country Club, 38 Eagle Drive, Swan Lake, NY 12783 »