- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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06/26/2015 | Inspection | |
- Single service items reused, improperly stored, dispensed, not used when required
- Critical: Cracked/dirty fresh eggs, liquid or frozen eggs and powdered eggs not pasteurized.
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05/09/2014 | Inspection | Temperature in top of sandwich counter, sausage patties @ 41 F.
Donut batter in pitcher in kitchen is @ 71F, Batter needs to be kept in warm space for about 1 hour before being added to fryer according to recipe, on file with department. Cold batter does not produce good results. Batter is fried at 375 F.
Batter is made in small batches and discarded in two hours if not used. |
No violation noted during this evaluation. | 12/13/2013 | Inspection | No Violations observed
Discussed proper cooling techniques for soups made the previous day.
Discussed bare hand contact proceedure for donut station. |
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