- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- 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)
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09/15/2015 | Inspection | sanitizer tests out to 200ppm recommend use of less chlorine in each mix. all temperatures are in proper range. mail report. |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- 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)
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Non food contact surfaces of equipment not clean
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
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09/11/2014 | Inspection | |
No violation noted during this evaluation. | 01/11/2013 | Inspection | |
- Single service items reused, improperly stored, dispensed, not used when required
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01/05/2012 | Inspection | |
- Non food contact surfaces of equipment not clean
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01/05/2011 | Inspection | |
- Non food contact surfaces of equipment not clean
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01/19/2010 | Inspection | |
No violation noted during this evaluation. | 01/16/2009 | Inspection | |
- Non food contact surfaces of equipment not clean
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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04/30/2008 | Inspection | |
No violation noted during this evaluation. | 02/28/2007 | Re-Inspection | |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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02/05/2007 | Inspection | |
No violation noted during this evaluation. | 09/27/2006 | Inspection | |
No violation noted during this evaluation. | 03/31/2006 | Inspection | |
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