- Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
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10/23/2015 | Inspection | Chef John Granger is planning to have a training session for all kitchen employees within 3 weeks. He will review cooling procedures among other food safety items. |
- Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
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03/21/2015 | Inspection | Head chef would like information on scheduled process for canned items. |
- 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.
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10/30/2014 | Re-Inspection | Most items from 10/4/2014 inspection have been corrected. Most items (except for sausage) in cold holding units are at 45 degrees or lower. The hand wash sink now has a splash shield. |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- 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.
- 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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10/04/2014 | Inspection | Head chef has relocated salad cooler away from hot line.
Hand wash sink in kitchen needs splash guard if food is stored or placed on drain board of three bay sink. |
No violation noted during this evaluation. | 03/07/2014 | Inspection | |
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