- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- 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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10/02/2015 | Inspection | Temperatures Measured: hamburgers 180 degrees F, Italian sausage- 175 degrees F |
- In use food dispensing utensils improperly stored
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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10/04/2013 | Inspection | Food temperatures measured were michigan sauce 149 degrees, cooked sausages 162 degrees, cooked burgers 166 degrees, raw burgers 42 degrees. Good. A new choking poster was provided to replace a tattered one. Recommend obtaining a Thermapen thermocouple food probe thermometer. Please label the sink basins to indicate wash-rinse-sanitize. |
No violation noted during this evaluation. | 10/01/2012 | Inspection | |
No violation noted during this evaluation. | 09/14/2011 | Inspection | |
No violation noted during this evaluation. | 09/21/2010 | Inspection | |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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09/17/2009 | Inspection | |
No violation noted during this evaluation. | 09/02/2008 | Inspection | |
No violation noted during this evaluation. | 09/25/2007 | Inspection | |
No violation noted during this evaluation. | 09/19/2006 | Inspection | |
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