- 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)
- 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.
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Hair is improperly restrained
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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05/11/2015 | Inspection | Prob thermometer available on site, although the thermometer reads in increments of 5° F. Sandwiches and salads are received from Brooklyn Pickel daily. They are delivered in a cardboard box and the establishment does not take the temperature of the foods upon arrival. Recommmend taking the food temperatures when they arrive. |
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