Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
-
Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
|
Apr 14, 2010
|
98 |
-
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)
-
Inadequate personal cleanliness
|
Jul 13, 2010
|
98 |
-
Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
-
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.
|
Jun 20, 2011
|
85 |
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