- Non food contact surfaces of equipment not clean
- 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)
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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01/13/2016 | Inspection | Sloppy joes = 165 degs |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Improper use and storage of clean, sanitized equipment and utensils
- Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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03/25/2015 | Inspection | Hormel chili sauce= 144 Degs; 1/2 # steak burgers cooked = 168 degs; 1/4 # burgers = 178 degs; next food class this season is April 8, 1-4 pm at JCC North , Training Center, Bennett Road call 753-4693 and ask for Chris |
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