- 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)
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07/18/2015 | Inspection | Note: all temps are adequate |
- 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
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05/28/2014 | Inspection | Facility does not currently have a 3 bay sink for dishwashing. Mechanical dish washer is not operable. Facility must provide a 3 bay sink for 3 step dish washing (wash, rinse, and sanitize) or an NSF certified mechanical dishwasher operating in accordance with manufacturer's instructions by 6/16/14. Failure to provide an adequate dish washing method by that date may result in an enforcement action from this Department.
Contact this Department at (315)789-3030 or gedo@health.state.ny.us with any questions or to notify us that the corrections have been made or that delays have been encountered.
Mail copy of inspection report to operator. |
- 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)
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Single service items reused, improperly stored, dispensed, not used when required
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11/04/2013 | Inspection | |
- Single service items reused, improperly stored, dispensed, not used when required
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
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06/26/2012 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- 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)
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07/06/2011 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Critical: Commercially processed precooked potentially hazardous foods are not heated to 140oF or above within two hours.
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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07/15/2010 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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12/28/2009 | Inspection | |
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