- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- 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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12/30/2015 | Inspection | ATOI = at time of inspection. dF= degrees Fahrenheit. Cold-holding (open-top food prep cooler) - sliced tomatoes: 44 dF - ok. Ansul system and fire extinguisher tagged November 2015. Discussed food prep, storage and cooling procedures, as well as procedures conducted during catered events/parties: discussed that when foods are served buffet style, then leftovers are discarded, or when foods properly protected and are served by staff (using gloves/utensils under controlled conditions), then foods may be reserved (subsequently cooled and stored properly). Overall, facility observed to be very clean and well maintained. |
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