Main Moon Buffet, 40 Central Avenue, Ilion, NY 13357 - Restaurant inspection findings and violations

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Business Info

Restaurant name: MAIN MOON BUFFET
Address: 40 Central Avenue, Ilion, NY 13357
County: Herkimer
Local health department: Herkimer District Office
Restaurant type: Restaurant
Total inspections: 7
Last inspection: 02/17/2016
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Inspection findings

Inspection date

Type

Comments
  • 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)
  • Non food contact surfaces of equipment not clean
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 02/17/2016Inspectionall hot holding on buffet and cook line observed from 150-180 degrees, all cold items on cold buffet line and in refrigeration were 42 degrees or colder, all items recently cooked were observed in a proper state of cooling and the owner purchased an additional 2 door commercial freezer to rapid chill cooked items.
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • 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: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 12/01/2015Inspectionwith exception to the cooling violations most of the items in refrigeration were below 45 degrees. hot holding in the cook line was 150 degrees or more. in general the buffet line temps were below 45 deg for cold items and above 140 for the hot items. the owner who typically oversees the facility is out of the country and there is a new manager handling the daily operations.
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 07/10/2015Re-InspectionReinspect in 1-2 weeks.
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • 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)
  • Improper thawing procedures used
 06/24/2015Inspection
  • 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.
  • Non food contact surfaces of equipment not clean
 11/25/2014InspectionCold holding in coolers ok, thermometers ok, hot holding on buffet line between 140-160 degrees.
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 07/28/2014Inspection
  • In use food dispensing utensils improperly stored
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • 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)
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 09/05/2013Inspection

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