No violation noted during this evaluation. | 10/15/2015 | Inspection | Chicken and biscuit dinner was inspected with no violations observed. Thermometer was calibrated, test strips and 3 bay dishwashing procedures were reviewed. Cooking to 165, cooling in ice water baths over night were reviewed for the chicken. All other products were cooked the day of inspection (canned veg., mashed potato, and gravy). hot holding is done in 2 steam baths and on the stove top. Reinforced that all food items being served must be prepared on site or at a permitted facility by our department. |
No violation noted during this evaluation. | 12/11/2014 | Inspection | reviewed all meals prepared for the year. meals are prepared 4 times a year the 3 rd Thursday of February, March, May and October. no items in violation. |
No violation noted during this evaluation. | 02/21/2013 | Inspection | |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
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02/23/2012 | 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.
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02/16/2011 | Inspection | |
No violation noted during this evaluation. | 02/18/2010 | Inspection | |
No violation noted during this evaluation. | 11/20/2009 | Inspection | |
No violation noted during this evaluation. | 08/27/2008 | Inspection | |
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