- 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.
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- 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
- 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
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
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02/11/2016 | Inspection | Discussed deficiencies with the operator and frequency of changing gloves. The following temperatures were measured (degrees F): Cooked on the grill - Sliced Steak - 174, Hamburger - 185; Three Door Bin Marie - Sliced Turkey Breast - 43.3, Sliced American Cheese - 40.6. The Fire Suppression System on the Ventilation Hood was inspected in May 2015. Report must be mailed. |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Non food contact surfaces of equipment not clean
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- 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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04/29/2015 | Inspection | Discussed deficiencies with the operator. The following food temperatures were measured (degrees F): Upper Compartment Bain Marie - Diced Ham - 38.1, Sausage Patties - 34.8, Sliced Ham - 37.6; Sandwich Bain Marie Upper Compartment - 42.1. Report must be mailed. |
- Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
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02/12/2014 | Inspection | Temperatures:split pea soup @ 172F, At cook line :Sausage patties @ 23F, diced ham @40 F. |
- Improper thawing procedures used
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01/28/2013 | Inspection | |
No violation noted during this evaluation. | 04/26/2012 | Inspection | |
No violation noted during this evaluation. | 07/29/2011 | Re-Inspection | |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- 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.
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Improper thawing procedures used
- Wiping cloths dirty, not stored properly in sanitizing solutions
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07/06/2011 | Inspection | |
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
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10/27/2010 | 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)
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10/08/2009 | 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)
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Improper thawing procedures used
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10/23/2008 | Inspection | |
- Miscellaneous, Economic Violation, Choking Poster, Training.
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03/24/2008 | Inspection | |
No violation noted during this evaluation. | 11/02/2007 | Inspection | |
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