| No violation noted during this evaluation. | 01/27/2016 | Inspection | |
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- 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)
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
|
01/05/2016 | Inspection | |
- Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
|
12/29/2015 | Inspection | 100 lbs. of 80F chicken discarded voluntarily. |
- Critical: Cracked/dirty fresh eggs, liquid or frozen eggs and powdered eggs not pasteurized.
- Critical: Cracked/dirty fresh eggs, liquid or frozen eggs and powdered eggs not pasteurized.
|
12/24/2015 | Inspection | 1 |
- Critical: Prepared food products contact equipment or work surfaces which have had prior contact with raw foods and where washing and sanitizing of the food contact surface has not occurred to prevent contamination
- Critical: Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between.
|
11/09/2015 | Inspection | |
- Inadequate personal cleanliness
- Pesticide application not supervised by a certified applicator
- Critical: Prepared food products contact equipment or work surfaces which have had prior contact with raw foods and where washing and sanitizing of the food contact surface has not occurred to prevent contamination
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- Critical: Food workers prepare foods when ill with a disease transmissible by foods such as: diarrhea, hepatitis, acute respiratory infections, vomiting or have infected cuts or burns on their hands.
- Critical: Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between.
- Critical: Water/ice: unsafe, unapproved sources, cross connections
- Critical: Food from unapproved source, spoiled, adulterated on premises.
|
11/02/2015 | Inspection | No real corrections necessary. Everything here looks great. 10/10 would recommend. |
- Critical: Food from unapproved source, spoiled, adulterated on premises.
- Critical: Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands.
- Critical: Food workers prepare foods when ill with a disease transmissible by foods such as: diarrhea, hepatitis, acute respiratory infections, vomiting or have infected cuts or burns on their hands.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Raw foods not properly washing prior to serving
- 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)
|
10/21/2015 | Inspection | |
- Critical: Prepared food products contact equipment or work surfaces which have had prior contact with raw foods and where washing and sanitizing of the food contact surface has not occurred to prevent contamination
|
10/14/2015 | Re-Inspection | All other previous violations corrected. |
- Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Critical: Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.
- 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.
- Critical: Unpasteurized milk and milk products used
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- In use food dispensing utensils improperly stored
|
10/07/2015 | Inspection | 0 |
Restaurant representatives - add corrected or new information about Test For E-Form Tablets, 124 Main Street, Goshen, NY 10924 »