- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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12/07/2015 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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11/24/2014 | Inspection | Teriyaki chicken = 170 degs at 10:30- food goes into Cres-Cor warming oven for no more than 15 minutes; brown rice =160, green beans = 166 degs; whole milk = 32 degs (temp logs kept) |
No violation noted during this evaluation. | 12/05/2013 | Inspection | Hot holding temp 195 F. |
No violation noted during this evaluation. | 12/17/2012 | Inspection | |
No violation noted during this evaluation. | 06/14/2012 | Inspection | |
No violation noted during this evaluation. | 06/15/2011 | Inspection | |
No violation noted during this evaluation. | 11/03/2010 | Inspection | |
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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03/19/2010 | Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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11/02/2009 | Inspection | |
No violation noted during this evaluation. | 11/08/2007 | Inspection | |
No violation noted during this evaluation. | 11/16/2006 | Re-Inspection | |
No violation noted during this evaluation. | 11/13/2006 | Inspection | |
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