No violation noted during this evaluation. | 10/20/2015 | Inspection | **Note: Establishment has probe/metal-stem type thermometer onsite. Sanitary gloves available for use to eliminate bare hand contact when handling ready-to-eat foods and when scooping popcorn with scoop lacking hand guard.
No hazards/violations noted at this time. |
- 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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09/25/2014 | Inspection | |
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
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09/21/2013 | Inspection | |
- 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
- 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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09/15/2012 | Inspection | |
- Non food contact surfaces of equipment not clean
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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09/24/2011 | Inspection | |
- Hair is improperly restrained
- Improper thawing procedures used
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09/18/2010 | Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Non food contact surfaces of equipment not clean
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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10/04/2009 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Miscellaneous, Economic Violation, Choking Poster, Training.
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09/20/2008 | Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Single service items reused, improperly stored, dispensed, not used when required
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
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10/13/2007 | Inspection | |
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