- 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.
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04/17/2015 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
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03/11/2014 | Inspection | rotini and meat suace = 182 degs; cottage cheese on salad bar =39 deg; choc milk =39 degs |
No violation noted during this evaluation. | 09/27/2013 | Inspection | no problems noted; kitchen was clean & orderly: temps: sausage pizza = 150 deg; mixed veg = 150; cauliflower= 150; apple sauce = 40 Degs; turkey (individual serving cup on salad bar) = 45 degs; will call to schedule a HACCP inspection at later date |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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02/09/2012 | Inspection | |
No violation noted during this evaluation. | 06/14/2011 | 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)
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01/28/2011 | Inspection | |
Restaurant representatives - add corrected or new information about Clymer Central School, 8672 East Main Street, Clymer, NY 14724 »