- 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.
- 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
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
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12/11/2015 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- 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
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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09/24/2015 | Inspection | dishwasher was working. |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Improper use and storage of clean, sanitized equipment and utensils
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09/04/2014 | Inspection | |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
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01/03/2014 | Inspection | Monitoring temperature logs were well maintained and thermometers calibrated. Reminder that all potentially hazardous foods must be reheated to at least 165 F within 2 hours. Send swimming plan template. |
- Non food contact surfaces of equipment not clean
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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09/25/2013 | Inspection | Staff is Servsafe trained, thermometers calibrated, however cooling logs are not maintained. Based on an interview with staff and manager proper food processes and procedures are being maintained. |
No violation noted during this evaluation. | 03/07/2013 | Inspection | Complaint about chicken wings served on Wed. 4pm to 9pm. Procedures were found to be satisfactory, wings are precooked and cooked and served to a temp of 165 F. |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Miscellaneous, Economic Violation, Choking Poster, Training.
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12/12/2012 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
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09/06/2012 | Inspection | |
No violation noted during this evaluation. | 07/27/2011 | Inspection | |
No violation noted during this evaluation. | 09/09/2010 | Inspection | |
- 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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04/27/2009 | Inspection | |
No violation noted during this evaluation. | 05/06/2008 | Inspection | |
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