- Miscellaneous, Economic Violation, Choking Poster, Training.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Non food contact surfaces of equipment not clean
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12/27/2015 | Inspection | All hot and cold holding food temperatures measured with a metal stem food probe thermometer are 140 degrees F or above and 45 degrees F or below respectively. Proper cooling was discussed and being implemented. Two choking posters will be provided/mailed. Large bowls of green salads were being prepared with glove use, good. Thermocouple thermometers were observed in use, good. |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Non food contact surfaces of equipment not clean
- 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
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11/14/2014 | Inspection | Discussed 10/21/14 complaint with member, Ken Woods, and cook, Gary Stevens. 5 boxes of food handling gloves were in kitchen and food worker preparing garden salads was wearing gloves at the start of my inspection. Walk in cooler floor did not have any water present. Pantry area floor is clean. Discussed cooling and reheating potentially hazardous food items. See violation 11D & 10B regarding walk in cooler shelves & pantry shelves.
All remaining violations must be corrected no later than 11/28/14. Must send Corey DiLorenzo an email to corey.dilorenzo@health.ny.gov addressing corrective actions taken to all cited violations no later than 11/28/14. |
- Non food contact surfaces of equipment not clean
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- 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.
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11/15/2013 | Inspection | Must correct all violations no later than November 29, 2013. Must send Corey DiLorenzo an email to crd05@health.state.ny.us addressing corrective actions taken to all cited violations no later than 11/29/13. |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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11/16/2012 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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12/09/2011 | Inspection | |
- Non food contact surfaces of equipment not clean
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12/01/2010 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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11/18/2009 | Inspection | |
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
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11/12/2008 | Inspection | |
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Insects, rodents present
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10/24/2007 | Inspection | |
- 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.
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
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11/01/2006 | Inspection | |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
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11/17/2005 | Inspection | 2C - 1 dozen raw shell eggs stored above milk, ketchup, and individual butter packages in the ""SOBE"" cooler unit. Jeff Cross moved eggs to bottom shelf. No cross contamination was noted. |
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