No violation noted during this evaluation. | 12/16/2015 | Re-Inspection | The following items have been corrected from the previous inspection- 8D- Single service items are not stored on the floor. 11A- Sanitizer test strips available and sanitizer level adequate in 3 bay sink. |
- Single service items reused, improperly stored, dispensed, not used when required
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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11/02/2015 | Inspection | Discussed hand washing and glove use to prevent bare-hand contact with ready-to eat foods. Discussed adequate sanitizer levels and using test strips. Discussed ill food worker policy. |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Single service items reused, improperly stored, dispensed, not used when required
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08/11/2014 | Inspection | Discussed routine hand washing and proper use of plastic gloves to eliminate direct bare-hand contact with ready-to-eat food with manager during inspection. |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- 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: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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10/24/2013 | Inspection | Discussed with operator how to use test strips for quaternary sanitizer. |
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