- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Improper thawing procedures used
- 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 stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Non food contact surfaces of equipment not clean
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03/02/2016 | Inspection | Enforcement action to follow. All violations to be corrected by 3/15/16. Failure to do so may result in further enforcement action.
Contact Megan (Megan.hughes@health.ny.gov) with any questions. |
- 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 stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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11/25/2015 | Inspection | *Strongly recommend operator and members of staff attend Safe Food Handling Course, such as ServSafe.
*Hot holding unit MUST BE MONITORED. Use stem probe thermometer regularly (several times daily) to ensure that all items held within are above 140F. |
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