- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
|
09/22/2015 | Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Hair is improperly restrained
- In use food dispensing utensils improperly stored
|
03/24/2015 | Inspection | |
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
|
11/25/2014 | Inspection | |
No violation noted during this evaluation. | 06/18/2014 | Inspection | |
No violation noted during this evaluation. | 11/20/2013 | Inspection | |
- Single service items reused, improperly stored, dispensed, not used when required
|
03/25/2013 | Inspection | |
No violation noted during this evaluation. | 11/07/2012 | Inspection | |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- 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)
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
|
05/04/2012 | Inspection | |
No violation noted during this evaluation. | 11/17/2011 | Inspection | |
- Insects, rodents present
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
|
03/03/2011 | Inspection | |
No violation noted during this evaluation. | 11/02/2010 | Inspection | |
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
|
05/04/2010 | Inspection | |
No violation noted during this evaluation. | 09/30/2009 | Inspection | |
- In use food dispensing utensils improperly stored
- 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.
|
05/06/2009 | Inspection | |
No violation noted during this evaluation. | 11/21/2008 | Inspection | |
No violation noted during this evaluation. | 03/12/2008 | Inspection | |
No violation noted during this evaluation. | 11/16/2007 | Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Single service items reused, improperly stored, dispensed, not used when required
|
03/13/2007 | 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)
|
10/24/2006 | Inspection | |
No violation noted during this evaluation. | 05/10/2006 | Inspection | |
Restaurant representatives - add corrected or new information about Richard O'rourke Middle School, 173 Lakehill Road, Burnt Hills, NY 12027 »