No violation noted during this evaluation. | 12/21/2015 | Inspection | No Violations Observed. Gloves and Hair Restraints Used, Probe Thermometers Available. Discussed ILL Food Worker Policy with Manager and Staff. Provided Food Temperature Requirements Chart. Discussed Proper Cooling Procedures for Large Volume Foods and Proper Thermometer Calibration Procedures. Hot Holding Temps - French Fries - 164 Degrees. All Cold Holding Food Items <45 Degrees. |
No violation noted during this evaluation. | 05/01/2015 | Inspection | Gloves and hair restraints used. Probe thermometers 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)
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12/12/2014 | Inspection | All cold foods temped below 45 deg F. All hot foods temped above 140 deg F. Gloves and hair restraints used. Probe thermometers used.
Raw eggs were moved to the bottom shelf. |
No violation noted during this evaluation. | 05/07/2014 | Inspection | |
No violation noted during this evaluation. | 12/05/2013 | Inspection | |
No violation noted during this evaluation. | 04/25/2013 | Inspection | |
No violation noted during this evaluation. | 12/17/2012 | Inspection | |
No violation noted during this evaluation. | 04/25/2012 | Inspection | |
No violation noted during this evaluation. | 11/16/2011 | Inspection | |
No violation noted during this evaluation. | 04/13/2011 | Inspection | |
No violation noted during this evaluation. | 12/17/2010 | Inspection | |
No violation noted during this evaluation. | 03/11/2010 | Inspection | |
No violation noted during this evaluation. | 12/07/2009 | Inspection | |
No violation noted during this evaluation. | 03/17/2009 | Inspection | |
No violation noted during this evaluation. | 03/13/2008 | Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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03/14/2007 | Inspection | 3/14/07
6A APPROX 1 GALLON COOKED CORN ON SERVICE LINE 113F HAD BEEN ON SERVICE LINE ABOUT40 MINUTES - PRODUCT REHEATED TO 165 F AND ON STOVE. |
No violation noted during this evaluation. | 03/16/2006 | Inspection | |
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