- Non food contact surfaces of equipment not clean
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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11/23/2015 | Inspection | Reviewed TPHC logs and they are acceptable. Temperatures measured: chef salad = 45 deg. F, sliced ham = 39 deg. F. |
- 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)
- Non food contact surfaces of equipment not clean
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Wiping cloths dirty, not stored properly in sanitizing solutions
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04/21/2015 | Inspection | Temperatures measured: pepperoni pizza = 62 deg. F, shredded cheese in walk-in cooler = 44 deg. F., sliced American cheese = 44 deg. F in reach in cooler. |
- 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
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11/10/2014 | Inspection | Food temperatures measured: Chicken patties = 152 - 174 F, tater tots = 144 - 155 F, string beans = 158 F, sliced ham = 43 F. Discussed re-using plastic food storage containers. |
- Non food contact surfaces of equipment not clean
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Critical: 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.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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03/31/2014 | Inspection | Food temperatures measured: Green Beans = 170 F, French Fries = 146F, Diced Tomatoes = 45F, milk = 42.6F, egg salad = 46.5 F. Discussed cooling methods and logs. Discussed the use of ""Time as a Public Health Control"". |
- 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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10/25/2013 | 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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03/13/2013 | Inspection | All hot & cold holding temperatures taken were acceptable at 140 degrees or above and 45 degrees or below respectively. Bleach water sanitizer is 100 ppm, good. DOH Inspector was asked to try to conduct a second inspection for the school year. |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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01/20/2012 | Inspection | |
No violation noted during this evaluation. | 05/23/2011 | Inspection | |
No violation noted during this evaluation. | 01/14/2011 | Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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02/04/2010 | Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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02/11/2009 | Inspection | |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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02/12/2008 | Inspection | |
No violation noted during this evaluation. | 10/23/2007 | Inspection | |
- 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.
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01/16/2007 | Inspection | |
No violation noted during this evaluation. | 12/13/2005 | Inspection | |
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