Copperfield's, 2571 Route 44, Salt Point, NY 12578 - Restaurant inspection findings and violations

Inspection findings	Inspection date	Type	Comments
No violation noted during this evaluation.	02/10/2016	Re-Inspection	Violations issued during the routine inspection have been corrected.
Critical: All poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165oF or above. Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Improper storage of cleaning equipment, linens, laundry unacceptable	02/04/2016	Inspection	reinspection during the week of 2/8/16
Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans	10/13/2015	Re-Inspection
Critical: Cooked or prepared foods are subject to cross-contamination from raw foods. Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Non food contact surfaces of equipment not clean Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)	10/06/2015	Inspection
No violation noted during this evaluation.	05/18/2015	Inspection
No violation noted during this evaluation.	01/23/2015	Inspection
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Critical: Cooked or prepared foods are subject to cross-contamination from raw foods. Improper thawing procedures used	01/14/2015	Inspection
No violation noted during this evaluation.	09/16/2014	Re-Inspection
Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.	09/09/2014	Inspection
No violation noted during this evaluation.	05/29/2014	Re-Inspection
Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Non food contact surfaces of equipment not clean In use food dispensing utensils improperly stored	05/15/2014	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) Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions	02/18/2014	Inspection
Wiping cloths dirty, not stored properly in sanitizing solutions Non food contact surfaces of equipment not clean Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces	11/13/2013	Inspection
Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans	05/01/2013	Inspection
No violation noted during this evaluation.	02/04/2013	Inspection
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) 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)	01/22/2013	Re-Inspection
Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) Non food contact surfaces of equipment not clean Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces 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)	12/28/2012	Inspection	Observed spray bottle of orange cleaner tipped over onto container of rue hovering 1"" above food (rue voluntarily discarded, approx 4 cups).
No violation noted during this evaluation.	10/17/2012	Inspection
No violation noted during this evaluation.	03/06/2012	Inspection
No violation noted during this evaluation.	12/14/2011	Inspection
No violation noted during this evaluation.	04/27/2011	Re-Inspection
Critical: Water/ice: unsafe, unapproved sources, cross connections	04/26/2011	Re-Inspection	1B No measureable free chlorine at consumer tap
Non food contact surfaces of equipment not clean Critical: Water/ice: unsafe, unapproved sources, cross connections	04/25/2011	Inspection	1B No measureable chlorine residual at consumer tap-chlorine pump inoperable
No violation noted during this evaluation.	02/15/2011	Re-Inspection
Pesticide application not supervised by a certified applicator Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.	01/26/2011	Inspection	3C Food service worker observed handling raw radishes for salads with bare hands, no boxes of gloves available on site at time of visit; prep person to use tongs and plastic wrap to handle ready to eat foods until gloves are provided (ba tender states owner went out to get); radishes rinsed and scurbbed
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)	09/16/2010	Inspection
No violation noted during this evaluation.	08/19/2010	Re-Inspection
Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.	07/21/2010	Inspection	2C One tray raw (wrapped) whole roaster chickens stored over portioned tray of cheese slices (for catering event) in W-I-C Corrected! chickens relocated
No violation noted during this evaluation.	03/02/2010	Re-Inspection
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours. Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans	02/11/2010	Inspection	7F Uncut portion precooked prime rib found in warming oven at 117 deg F; cook states placed in oven almost 1 3/4 hours ago to reheat. corrected: proper hot holding temps dicussed. prime rib relocated to confection oven to rapidly reheat to 165 deg F. Proper reheating temps discussed
No violation noted during this evaluation.	10/14/2009	Inspection
Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).	08/12/2009	Inspection
No violation noted during this evaluation.	03/05/2009	Re-Inspection
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Critical: Water/ice: unsafe, unapproved sources, cross connections	02/26/2009	Inspection	1B there was no measureable free chlorine reading at tap; chlorine injection pump failure; excessive corrosion visible on mechanical pump parts.
No violation noted during this evaluation.	12/01/2008	Inspection
No violation noted during this evaluation.	09/08/2008	Inspection
No violation noted during this evaluation.	03/04/2008	Inspection
No violation noted during this evaluation.	11/08/2007	Re-Inspection
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. 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.	11/05/2007	Inspection	5A Approx 1 lb (1/2 sealed packaged) smoked salmon found in sushi station prep cooler at 46 deg F > 2 hrs--discarded by owner; discussed future storage options with prip staff 3C Observed food prep employee assembling chef salad with bare hands--corrected: salad vol discarded, employee instructed to wash hands, provide gloves and re-make salad
Critical: Water/ice: unsafe, unapproved sources, cross connections	07/13/2007	Re-Inspection
No violation noted during this evaluation.	07/11/2007	Inspection
No violation noted during this evaluation.	03/23/2007	Re-Inspection
Critical: Water/ice: unsafe, unapproved sources, cross connections Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)	03/22/2007	Inspection	No measureable free chlorine at kitchen tap--pump crock assembley not operating properly 3 remaining blues from inspection of 3-8-07
Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding. Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.	03/08/2007	Inspection	One uncut whole 13-14 lb rib eye beef fond on upper Autoshaam shelf at 127.3 deg F > 2 hr; one undcut whole 13-14 lb rib eye found on middle shelf of autoshaam at 120 deg F > 2 hr; and 1/4 lb piece rib eye on lowest autoshaam shelf at 121 > 2 hrCorrected: all pieces of beef reheated until internal temp >or = 165 deg F. and then properly cooled Meat will most likely be sliced and used for sandwiches
No violation noted during this evaluation.	11/22/2006	Inspection
No violation noted during this evaluation.	07/20/2006	Re-Inspection
No violation noted during this evaluation.	07/17/2006	Inspection
No violation noted during this evaluation.	02/14/2006	Re-Inspection
No violation noted during this evaluation.	02/07/2006	Inspection
No violation noted during this evaluation.	11/21/2005	Re-Inspection
Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding. Critical: Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between.	11/03/2005	Inspection	while preparing a sandwich, food worker touched raw beef then without properchange of plastic gloves and washing hands in between electrical steem table accidentally disconnected-soup at 131,gravy at 123. Foods re-heated to 165 and placed back on a properly heated stem table.

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Copperfield's, 2571 Route 44, Salt Point, NY 12578 - Restaurant inspection findings and violations

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