- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- 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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02/26/2016 | Inspection | Left self inspection checklist, left gloves pamphlet ( spanish ), Discussed cooling & reheating with staff, Cooling - Shallow containers depth 4 inches or less, ice water bath, Prep room hand wash sink okay, Soap & paper towels onsite, Reach in cooler @ 38f, Garlic in oil - Small batches, keep 45f or below, Discussed proper glove use & hand washing with staff, Vent hood - Cleaned professionally 12 - 2015, Sanitizing containers @ 100 ppm, Kitchen hand wash sink okay, Soap & paper towels onsite, Bain marie @ 42f, Gloves, sanitizer, probe thermometer onsite, Dessert cooler @ 39f, Walk in cooler @ 45f, Observed proper glove use during lunch prep. |
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