- In use food dispensing utensils improperly stored
- Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours.
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01/31/2013 | Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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02/07/2012 | Inspection | |
No violation noted during this evaluation. | 04/27/2011 | Inspection | |
No violation noted during this evaluation. | 11/10/2010 | Inspection | |
- 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)
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10/07/2009 | Inspection | |
No violation noted during this evaluation. | 10/01/2008 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
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03/10/2008 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
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12/11/2007 | Inspection | |
No violation noted during this evaluation. | 12/08/2006 | Inspection | |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- 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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12/19/2005 | Inspection | approx 1 lb of loose italian sausage stored over top of butter (single use) in kitchen refrigerator. |
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