- Insects, rodents present
- Non food contact surfaces of equipment not clean
- In use food dispensing utensils improperly stored
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
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09/01/2015 | Inspection | all hot holding temps evaluated acceptable- broc cheddar soup at 174F
all cold holding temps evaluated acceptable- cream cheese @ 38F. |
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