| No violation noted during this evaluation. | 08/07/2015 | Inspection | Air gap on waste line to freezer and walkin cooler verified at time of inspection. |
| No violation noted during this evaluation. | 08/07/2015 | Inspection | Still working on floor in kitchen, will be done by next season. All temps good. food handling good. |
- Improperly functioning on-site sewage disposal system, improper
|
08/07/2015 | Inspection | Email correction within two days. |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- 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)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
08/07/2015 | Inspection | Wall behind ice machine correct for next season. All other corrections done in two weeks. |
| No violation noted during this evaluation. | 08/07/2015 | Inspection | |
| No violation noted during this evaluation. | 07/09/2015 | Inspection | |
| No violation noted during this evaluation. | 07/09/2015 | Inspection | |
| No violation noted during this evaluation. | 07/09/2015 | 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)
|
07/09/2015 | Inspection | |
- 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: Potentially hazardous foods are not kept at or above 140oF during hot holding.
|
07/09/2015 | Inspection | |
| No violation noted during this evaluation. | 07/09/2015 | Inspection | |
| No violation noted during this evaluation. | 07/09/2015 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
|
07/09/2015 | 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)
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
|
07/09/2015 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Hot, cold running water not provided, pressure inadequate
|
07/09/2015 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
|
07/09/2015 | Inspection | |
| No violation noted during this evaluation. | 07/09/2015 | Inspection | |
- Non food contact surfaces of equipment not clean
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
|
07/09/2015 | Inspection | |
| No violation noted during this evaluation. | 07/09/2015 | Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
|
07/09/2015 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
|
07/09/2015 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Hot, cold running water not provided, pressure inadequate
- Non food contact surfaces of equipment not clean
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
07/09/2015 | Inspection | |
- Insects, rodents present
- 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)
- Non food contact surfaces of equipment not clean
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- In use food dispensing utensils improperly stored
|
07/09/2015 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
|
07/09/2015 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
|
07/09/2015 | Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Wiping cloths dirty, not stored properly in sanitizing solutions
- 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: 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.
|
07/09/2015 | Inspection | |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
|
07/09/2015 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
|
07/09/2015 | Inspection | |
| No violation noted during this evaluation. | 07/09/2015 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Hot, cold running water not provided, pressure inadequate
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
|
07/09/2015 | Inspection | |
| No violation noted during this evaluation. | 08/27/2014 | Inspection | |
| No violation noted during this evaluation. | 08/27/2014 | Inspection | |
| No violation noted during this evaluation. | 08/27/2014 | Inspection | No violations noted at time of inspection.
Very well operated facility.
Any questions contact Rich Hess via email ( richard.hess@health.ny.gov ) |
- Single service items reused, improperly stored, dispensed, not used when required
|
08/27/2014 | Inspection | |
| No violation noted during this evaluation. | 08/27/2014 | Inspection | |
- In use food dispensing utensils improperly stored
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- 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.
|
07/09/2014 | Inspection | |
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
|
07/09/2014 | Inspection | |
| No violation noted during this evaluation. | 07/09/2014 | Inspection | |
| No violation noted during this evaluation. | 07/09/2014 | Inspection | |
| No violation noted during this evaluation. | 07/09/2014 | Inspection | |
| No violation noted during this evaluation. | 08/29/2013 | Inspection | No critical violations noted.
Any questions contact Richard Hess via email |
| No violation noted during this evaluation. | 08/29/2013 | Inspection | No violations noted. |
| No violation noted during this evaluation. | 08/29/2013 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
|
08/29/2013 | Inspection | Violations to be corrected by 9/7/13.
Any questions contact Richard Hess via email. |
| No violation noted during this evaluation. | 08/29/2013 | Inspection | No critical violations noted. |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
|
08/29/2013 | Inspection | Violations to be corrected by 9/7/13.
Contact Richard Hess via email with any questions. |
- 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)
|
08/29/2013 | Inspection | Contact Richard Hess via email with any questions. |
| No violation noted during this evaluation. | 08/29/2013 | Inspection | No violations noted at time of inspection.
Very clean operation. |
| No violation noted during this evaluation. | 08/29/2013 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
|
08/29/2013 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
|
08/29/2013 | Inspection | |
| No violation noted during this evaluation. | 08/29/2013 | 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)
|
08/16/2012 | Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
|
08/16/2012 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
|
08/16/2012 | Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
|
08/16/2012 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
|
08/16/2012 | Inspection | |
| No violation noted during this evaluation. | 08/16/2012 | Inspection | |
| No violation noted during this evaluation. | 08/16/2012 | Inspection | |
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Insects, rodents present
|
08/16/2012 | Inspection | |
| No violation noted during this evaluation. | 08/16/2012 | Inspection | |
| No violation noted during this evaluation. | 08/16/2012 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- In use food dispensing utensils improperly stored
|
08/16/2012 | Inspection | |
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Insects, rodents present
|
08/16/2012 | Inspection | |
| No violation noted during this evaluation. | 08/16/2012 | Inspection | |
| No violation noted during this evaluation. | 08/16/2012 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
|
08/16/2012 | Inspection | |
|
08/16/2012 | Inspection | |
- In use food dispensing utensils improperly stored
|
08/16/2012 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
08/16/2012 | Inspection | |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
|
08/16/2012 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
|
08/16/2012 | Inspection | |
| No violation noted during this evaluation. | 08/16/2012 | Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- 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.
|
08/06/2012 | Inspection | |
| No violation noted during this evaluation. | 08/22/2011 | Inspection | |
| No violation noted during this evaluation. | 08/22/2011 | Inspection | |
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
|
08/22/2011 | Inspection | |
- Non food contact surfaces of equipment not clean
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
|
08/22/2011 | Inspection | |
| No violation noted during this evaluation. | 08/22/2011 | Inspection | |
| No violation noted during this evaluation. | 08/22/2011 | Inspection | |
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
08/22/2011 | Inspection | |
| No violation noted during this evaluation. | 08/22/2011 | Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
|
08/22/2011 | Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
|
08/22/2011 | Inspection | |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
|
08/22/2011 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
|
08/22/2011 | Inspection | |
| No violation noted during this evaluation. | 08/22/2011 | Inspection | |
| No violation noted during this evaluation. | 08/22/2011 | Inspection | |
| No violation noted during this evaluation. | 08/22/2011 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
|
08/22/2011 | Inspection | |
| No violation noted during this evaluation. | 08/22/2011 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- 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)
|
08/22/2011 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
|
08/22/2011 | 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)
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
|
08/22/2011 | 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)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Improper use and storage of clean, sanitized equipment and utensils
|
08/22/2011 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
|
08/22/2011 | Inspection | |
| No violation noted during this evaluation. | 08/22/2011 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
|
08/22/2011 | Inspection | |
- Improper use and storage of clean, sanitized equipment and utensils
|
08/22/2011 | Inspection | |
| No violation noted during this evaluation. | 08/22/2011 | Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
|
08/22/2011 | Inspection | |
| No violation noted during this evaluation. | 08/17/2010 | Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Garbage storage areas not properly constructed or maintained, creating a nuisance
- 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.
- 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.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
|
08/17/2010 | Inspection | |
| No violation noted during this evaluation. | 08/17/2010 | Inspection | |
| No violation noted during this evaluation. | 08/17/2010 | Inspection | |
| No violation noted during this evaluation. | 08/17/2010 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
08/17/2010 | Inspection | |
| No violation noted during this evaluation. | 08/17/2010 | Inspection | |
- In use food dispensing utensils improperly stored
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
|
08/17/2010 | Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- In use food dispensing utensils improperly stored
|
08/17/2010 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Insects, rodents present
- Miscellaneous, Economic Violation, Choking Poster, Training.
|
08/17/2010 | Inspection | |
| No violation noted during this evaluation. | 08/17/2010 | Inspection | |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Insects, rodents present
- 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)
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
08/17/2010 | Inspection | |
| No violation noted during this evaluation. | 08/17/2010 | Inspection | |
| No violation noted during this evaluation. | 08/17/2010 | Inspection | |
| No violation noted during this evaluation. | 08/17/2010 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
|
08/17/2010 | Inspection | |
| No violation noted during this evaluation. | 08/17/2010 | Inspection | |
| No violation noted during this evaluation. | 08/17/2010 | 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)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 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: 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.
|
08/17/2010 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- 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: 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.
- Non food contact surfaces of equipment not clean
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Insects, rodents present
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
|
08/17/2010 | Inspection | |
- Non food contact surfaces of equipment not clean
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
|
08/17/2010 | Inspection | |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
08/17/2010 | 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)
|
08/17/2010 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
|
08/17/2010 | Inspection | |
| No violation noted during this evaluation. | 08/17/2010 | Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
|
08/17/2010 | Inspection | |
- Insects, rodents present
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- 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)
- Improper use and storage of clean, sanitized equipment and utensils
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Non food contact surfaces of equipment not clean
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
|
08/17/2010 | Inspection | |
- Non food contact surfaces of equipment not clean
- 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)
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
|
08/12/2009 | Inspection | |
| No violation noted during this evaluation. | 08/12/2009 | Inspection | |
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Non food contact surfaces of equipment not clean
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
|
08/12/2009 | Inspection | |
| No violation noted during this evaluation. | 08/12/2009 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
|
08/12/2009 | Inspection | |
| No violation noted during this evaluation. | 08/12/2009 | Inspection | |
- 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.
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
|
08/12/2009 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
|
08/12/2009 | 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.
- 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)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Non food contact surfaces of equipment not clean
- Critical: Food from unapproved source, spoiled, adulterated on premises.
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Insects, rodents present
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
|
08/12/2009 | Inspection | |
| No violation noted during this evaluation. | 08/12/2009 | Inspection | |
- 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.
- In use food dispensing utensils improperly stored
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- 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)
- Non food contact surfaces of equipment not clean
|
08/12/2009 | Inspection | |
| No violation noted during this evaluation. | 08/12/2009 | Inspection | |
| No violation noted during this evaluation. | 08/12/2009 | Inspection | |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Hot, cold running water not provided, pressure inadequate
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Insects, rodents present
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- 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)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
08/12/2009 | Inspection | |
| No violation noted during this evaluation. | 08/12/2009 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
|
08/12/2009 | Inspection | |
| No violation noted during this evaluation. | 08/12/2009 | Inspection | |
| No violation noted during this evaluation. | 08/12/2009 | Inspection | |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
|
08/12/2009 | Inspection | |
| No violation noted during this evaluation. | 08/12/2009 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
|
08/12/2009 | Inspection | |
- Non food contact surfaces of equipment not clean
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- 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)
- Insects, rodents present
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Improper use and storage of clean, sanitized equipment and utensils
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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08/12/2009 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- In use food dispensing utensils improperly stored
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Non food contact surfaces of equipment not clean
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08/12/2009 | Inspection | |
| No violation noted during this evaluation. | 08/12/2009 | Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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08/12/2009 | 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)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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07/22/2008 | Inspection | |
| No violation noted during this evaluation. | 07/22/2008 | Inspection | |
| No violation noted during this evaluation. | 07/22/2008 | Inspection | |
- Single service items reused, improperly stored, dispensed, not used when required
- 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)
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Improper storage of cleaning equipment, linens, laundry unacceptable
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07/22/2008 | Inspection | |
| No violation noted during this evaluation. | 07/22/2008 | Inspection | |
| No violation noted during this evaluation. | 07/22/2008 | Inspection | |
- Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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07/22/2008 | Inspection | |
- 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.
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Insects, rodents present
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- 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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07/22/2008 | Inspection | |
| No violation noted during this evaluation. | 07/22/2008 | Inspection | |
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
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07/22/2008 | Inspection | |
| No violation noted during this evaluation. | 07/22/2008 | 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)
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07/22/2008 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
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07/22/2008 | Inspection | |
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
07/22/2008 | Inspection | |
| No violation noted during this evaluation. | 07/22/2008 | Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- 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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07/22/2008 | Inspection | |
| No violation noted during this evaluation. | 07/22/2008 | Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
|
07/22/2008 | Inspection | |
- Single service items reused, improperly stored, dispensed, not used when required
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- 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)
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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07/22/2008 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
|
07/22/2008 | Inspection | |
- Improper storage of cleaning equipment, linens, laundry unacceptable
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
|
07/22/2008 | Inspection | |
| No violation noted during this evaluation. | 07/22/2008 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
|
07/22/2008 | Inspection | |
- Single service items reused, improperly stored, dispensed, not used when required
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
07/22/2008 | Inspection | |
| No violation noted during this evaluation. | 07/26/2007 | Inspection | |
- Non food contact surfaces of equipment not clean
- 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)
|
07/26/2007 | Inspection | |
- In use food dispensing utensils improperly stored
|
07/26/2007 | Inspection | |
|
07/26/2007 | 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)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
|
07/26/2007 | Inspection | |
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
07/26/2007 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
|
07/26/2007 | Inspection | |
| No violation noted during this evaluation. | 07/26/2007 | Inspection | |
- Insects, rodents present
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
- Non food contact surfaces of equipment not clean
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- 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: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
|
07/26/2007 | Inspection | |
- Single service items reused, improperly stored, dispensed, not used when required
|
07/26/2007 | Inspection | |
| No violation noted during this evaluation. | 07/26/2007 | Inspection | |
- Single service items reused, improperly stored, dispensed, not used when required
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
|
07/26/2007 | Inspection | |
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Insects, rodents present
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
07/26/2007 | 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)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Insects, rodents present
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
07/26/2007 | Inspection | |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
|
07/26/2007 | Inspection | |
| No violation noted during this evaluation. | 07/26/2007 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
07/26/2007 | Inspection | |
- In use food dispensing utensils improperly stored
- 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)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
|
07/26/2007 | Inspection | |
- Critical: Water/ice: unsafe, unapproved sources, cross connections
|
07/26/2007 | Inspection | |
| No violation noted during this evaluation. | 07/26/2007 | Inspection | |
| No violation noted during this evaluation. | 07/26/2007 | Inspection | |
| No violation noted during this evaluation. | 07/26/2007 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
|
07/26/2007 | Inspection | |
| No violation noted during this evaluation. | 08/25/2006 | Inspection | |
- Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
|
08/25/2006 | Inspection | |
| No violation noted during this evaluation. | 08/25/2006 | Inspection | |
| No violation noted during this evaluation. | 08/25/2006 | Inspection | |
| No violation noted during this evaluation. | 08/25/2006 | Inspection | |
| No violation noted during this evaluation. | 08/25/2006 | Inspection | |
| No violation noted during this evaluation. | 08/25/2006 | Inspection | |
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Critical: Food from unapproved source, spoiled, adulterated on premises.
- 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.
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08/25/2006 | Inspection | |
| No violation noted during this evaluation. | 08/25/2006 | Inspection | |
| No violation noted during this evaluation. | 08/25/2006 | Inspection | |
| No violation noted during this evaluation. | 08/25/2006 | Inspection | |
| No violation noted during this evaluation. | 08/25/2006 | Inspection | |
| No violation noted during this evaluation. | 08/25/2006 | Inspection | |
| No violation noted during this evaluation. | 08/25/2006 | Inspection | |
| No violation noted during this evaluation. | 08/25/2006 | Inspection | |
| No violation noted during this evaluation. | 08/25/2006 | Inspection | |
| No violation noted during this evaluation. | 08/25/2006 | Inspection | |
| No violation noted during this evaluation. | 08/25/2006 | Inspection | |
| No violation noted during this evaluation. | 08/25/2006 | Inspection | |
| No violation noted during this evaluation. | 08/25/2006 | Inspection | |
| No violation noted during this evaluation. | 08/25/2006 | Inspection | |
| No violation noted during this evaluation. | 08/25/2006 | Inspection | |
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
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08/25/2006 | Inspection | |
Restaurant representatives - add corrected or new information about The Great Escape- Fse, 1172 State Route 9, Queensbury, NY 12804 »