- 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.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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12/05/2015 | Inspection | Discussed storing raw foods on shelves below ready to serve food items. |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- 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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12/20/2014 | Inspection | |
No violation noted during this evaluation. | 12/28/2013 | Inspection | |
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- 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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12/11/2012 | Inspection | |
No violation noted during this evaluation. | 12/12/2008 | Inspection | |
No violation noted during this evaluation. | 10/25/2007 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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12/28/2006 | Inspection | |
No violation noted during this evaluation. | 11/18/2005 | Inspection | |
No violation noted during this evaluation. | 11/10/2005 | Inspection | |
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