- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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04/28/2015 | Inspection | |
No violation noted during this evaluation. | 03/11/2014 | Inspection | |
- 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)
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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03/27/2013 | Inspection | |
No violation noted during this evaluation. | 03/24/2011 | Inspection | |
No violation noted during this evaluation. | 03/29/2010 | Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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03/25/2009 | Inspection | |
No violation noted during this evaluation. | 03/20/2008 | Inspection | |
No violation noted during this evaluation. | 12/03/2007 | Inspection | |
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
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11/05/2007 | Inspection | |
No violation noted during this evaluation. | 03/27/2006 | Inspection | |
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