- 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.
|
06/11/2015 | Inspection | |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
|
06/17/2014 | Inspection | |
- Improper thawing procedures used
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
|
06/17/2013 | Inspection | |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
|
06/19/2012 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
|
09/02/2011 | Inspection | |
No violation noted during this evaluation. | 12/28/2010 | Inspection | |
No violation noted during this evaluation. | 06/08/2009 | Inspection | |
No violation noted during this evaluation. | 06/27/2008 | Inspection | |
Restaurant representatives - add corrected or new information about Tony's Tastyfreeze, 545 Broad Street, Salamanca, NY 14779 »