- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. (2,046 penalty points)
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06/15/2012 | Inspection | |
No violation noted during this evaluation. | 10/06/2011 | Inspection | |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods. (2,046 penalty points)
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11/12/2010 | Inspection | |
No violation noted during this evaluation. | 10/14/2009 | 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. (2,046 penalty points)
- Critical: Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days. (2,046 penalty points)
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods. (2,046 penalty points)
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06/12/2008 | Inspection | |
- Critical: Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days. (2,046 penalty points)
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. (2,046 penalty points)
- Critical: Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between. (2,046 penalty points)
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07/13/2007 | Inspection | |
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