2024-09-27
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No data
|
2A Market Street, Potsdam
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Not Critical Violation
|
Food Service Establishment Inspections
|
New York State Department of Health
|
10B - 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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2024-02-01
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No data
|
2A Market Street, Potsdam
|
Not Critical Violation
|
Food Service Establishment Inspections
|
New York State Department of Health
|
16 - Miscellaneous, Economic Violation, Choking Poster, Training.
|
2023-09-22
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No data
|
2A Market Street, Potsdam
|
Critical Violation
|
Food Service Establishment Inspections
|
New York State Department of Health
|
2C - Cooked or prepared foods are subject to cross-contamination from raw foods.
|
2023-01-19
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No data
|
2A Market Street, Potsdam
|
Critical Violation
|
Food Service Establishment Inspections
|
New York State Department of Health
|
2E - Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
|
2022-10-25
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No data
|
2A Market Street, Potsdam
|
Not Critical Violation
|
Food Service Establishment Inspections
|
New York State Department of Health
|
8B - In use food dispensing utensils improperly stored
|
2022-04-06
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No data
|
2A Market Street, Potsdam
|
Not Critical Violation
|
Food Service Establishment Inspections
|
New York State Department of Health
|
8A - 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)
|
2021-04-08
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No data
|
2A Market Street, Potsdam
|
Critical Violation
|
Food Service Establishment Inspections
|
New York State Department of Health
|
5A - Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding.
|
2020-01-30
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No data
|
2A Market Street, Potsdam
|
Critical Violation
|
Food Service Establishment Inspections
|
New York State Department of Health
|
6A - Potentially hazardous foods are not kept at or above 140°F during hot holding.
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