- 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: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- 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
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Miscellaneous, Economic Violation, Choking Poster, Training.
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02/03/2016 | Inspection | All violations to be corrected by 2/17/16. Please email Rebecca.bussert@health.ny.gov with a list of each violation and the corrective actions taken.
Note: Equipment must be adequate to handle menu. All coolers must operate properly to maintain potentially hazardous food items at 45F or less. Deli cooler lunch meats are temping right at 45F. Please ensure that deli cooler is operating properly. |
- Critical: Water/ice: unsafe, unapproved sources, cross connections
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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07/28/2015 | Inspection | The sandwich prep cooler was running between 45f-46f. Staff manually reduced the temperature of the cooler. Ensure all coolers are maintaining proper food temperatures. Follow all directions on the boil water. |
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