Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Potentially hazardous foods are not kept at or above 140oF during hot holding.
Jan 25, 2010
94
Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Jan 31, 2011
99
Potentially hazardous foods are not kept at or above 140oF during hot holding.
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.
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