Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
-
Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between.
-
Non food contact surfaces of equipment not clean
-
Potentially hazardous foods are not kept at or above 140oF during hot holding.
-
Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
|
Apr 9, 2010
|
79 |
-
Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
-
Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
-
Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
-
Non food contact surfaces of equipment not clean
-
Potentially hazardous foods are not kept at or above 140oF during hot holding.
|
Nov 18, 2010
|
89 |
-
Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
-
Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
-
Non food contact surfaces of equipment not clean
|
Dec 15, 2010
|
95 |
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