Michael's Restaurant, 312 Clark Street, Auburn, NY 13021 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: MICHAEL'S RESTAURANT
Address: 312 Clark Street, Auburn, NY 13021
County: Cayuga
Local health department: Cayuga County
Restaurant type: Food Service Establishment
Total inspections: 41
Last inspection: 11/04/2015
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Inspection findings

Inspection date

Type

Comments
No violation noted during this evaluation. 11/04/2015Inspection
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Non food contact surfaces of equipment not clean
 08/14/2015Inspection
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 04/13/2015Inspection
No violation noted during this evaluation. 02/06/2015Inspection
No violation noted during this evaluation. 11/18/2014Inspection
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 04/16/2014Inspection
No violation noted during this evaluation. 02/19/2014Inspection
No violation noted during this evaluation. 10/30/2013Inspection
  • 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.
 09/04/2013Inspection
  • Non food contact surfaces of equipment not clean
  • 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)
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 04/17/2013Inspection
No violation noted during this evaluation. 03/21/2013Inspection
No violation noted during this evaluation. 12/07/2012Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 04/30/2012Re-Inspection15a- ice build up on ceiling near entrance to walk in freezer
No violation noted during this evaluation. 04/27/2012Inspection
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • 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.
  • 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 kept at or above 140oF during hot holding.
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
 04/17/2012Inspection6A & 2E - At 11:20 am these inspectors found about 11lb of shell macaroni in plastic container sitting on top of hot hold unit & it temped at 115 F using inspector's calibrated food testing thermometer. Spoke with cook, who stated pasta was cooked yesterday & reheated today about 1 hr ago. Cook did not temp pasta to verify it reached 165 F since it was cooked 1 hr ago. CORRECTED 5C - At 11:30 am these inspectors found two (one gallon) containers of pre-cooked soup sitting on top of shelf in the kitchen prep area, temped and found them to be 58 F and 62 F using inspector's calibrated food testing thermometer. Spoke with cook, who stated they were left out 1 hr ago and was waiting for pan to cook in. Allowed to reheat to 165 F since left out 1 hr and CORRECTED. 12C - Standing water found in bottom of salad unit True cooler. Is not draining properly. corrected 8E -Thermometer is missing in True cooler (salad unit). corrected 10B - GE microwave interior is in disrepair (interior is peeling, not smooth and easily cleanable). corrected 12E - Paper towels and dispenser are missing at handwash sink in slicer prep area. corrected 5A - At 12:00 pm these inspectors found a bowl of sliced turkey sitting on top of lid on the top part of a cold hold unit, and was not in the cold hold well. Using calibrated food testing thermometer, found product to be 57 F. Cook put there about 1 hr ago. Allowed to move to bottom of cold hold unit and CORRECTED. 15A - Flooring into entrance of walk-in freezer (metal) is in disrepair and hazardous to walk on. corrected 15A - Ceiling in dry storage is bare dry wall, not smooth and easily cleanable. corrected 15A - Ice buildup on ceiling and floor into entrance of walk in freezer.
No violation noted during this evaluation. 12/01/2011Inspection
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 08/24/2011Inspection10B- Dry food storage shelves between ice machine and tomato puree- some buildup noted. 10B- Gasket on true Refrigerator (front prep area) in disrepair.
  • Non food contact surfaces of equipment not clean
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
  • 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 and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 04/12/2011Inspection2E- Accurate food testing thermometer available but noit used to evaluate food temperatures during reheating, holding, cooking procedures today. 8A- Plate of lasagna stored on top of a pan of lasagna - no protection in between. 10B- Bottom of the keg cooler - not smooth, easily cleanable- debris present. 10B- Rusty shelves- middle freezer (stainless). 11D- Some buildup noted shelves- front stainless cooler. 10B- Ice buildup noted- walkin freezer (rear)- door seal. 15A- Rear floor (concrete)- buildup; surface not smooth, easily cleanable. 15A- Ceiling seams- hallway to the office- unfinished. 14B- Rear door- space underneath the door. 15 AB-Ceiling seams- hallway to office- unfinished.
No violation noted during this evaluation. 03/03/2011Inspection
No violation noted during this evaluation. 11/29/2010Inspection
No violation noted during this evaluation. 11/18/2010Inspection
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 04/27/2010Inspection10B - Ice buildup noted inwalkin freezer.
No violation noted during this evaluation. 03/18/2010Inspection
No violation noted during this evaluation. 12/18/2009Inspection
No violation noted during this evaluation. 11/17/2009Re-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.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • 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)
 10/15/2009Inspection5B- 5-6 gallons of chicken caccitore- temperature > 70 degrees after > 16 hours in the walkin cooler- not properly cooled- product discarded at this time. 8A- Some food containers stored on the floor of the walkin cooler. 10B- Shelving - Over the hot hold unit (front), Rear food prep area shelf, and Ceiling support- rear food prep area- all bare wood surfaces- not smooth, easily cleanable surfaces. 10B- Ice buildup noted near the walkin freezer door- due to the door seal. 8A- Food in small refrigerator- not covered or wrapped. 10B- Buildup noted on the door seal of the small refrigerator. 15A- Some dust buildup noted on the heating duct insulation (food prep area).
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 04/27/2009Inspection10B--Cardboard lining shelving in prep area, not smooth and easily cleanable surface. 15B--Light above dry storage shelves is not shielded.
No violation noted during this evaluation. 04/21/2009Inspection
No violation noted during this evaluation. 11/20/2008Inspection
  • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
  • 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)
 04/29/2008Inspection1D: 1-#10 can of cheese sauce found at back of food rack in poor condition (rusty). Co-owner, Mike, voluntarily discarded product. Not a product they would use, salesman dropped it off to them several years ago to try and they never did. 8A: Some food stored less than 4"" off of floor. Mike will get thicker pallets (4-6"") to raise food higher off of ground.
No violation noted during this evaluation. 04/02/2008Inspection
No violation noted during this evaluation. 01/02/2008Re-Inspection
No violation noted during this evaluation. 12/12/2007Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 12/11/2007Inspection6a- at time of inspection, meatballs in sauce in hot hold unit temped at 133dF. lid had been off unit and product had cooled. According to owner meatballs had been reheated on stove to 165dF prior to putting in sauce in hot hold unit. meatballs had been in unit less than 2 hours per owner and were reheated to 165dF on grill and corrected 5c- at time of inspection, boel of breaded cooked eggplant found on prep table at 50dF and had been out less than 2 hours per cook. eggplant was placed back into reachin and corrected. cooked pasta found at 57dF in strainer on prep table. Cook decided to discard pasta rather than place back into cooler and corrected. 11c- cook observed placing pasta strainers that had been previously used for pasta and placing them back on pot rack without for reuse without washing, rinsing and sanitizing strainers. strainers were washed and corrected 11b- wipe clothes are not stored in sanotozing buckets throughout kitchen corrected 15a- excessive ice buildup on walls and door of walk in freezer corrected
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Critical: Prepared food products contact equipment or work surfaces which have had prior contact with raw foods and where washing and sanitizing of the food contact surface has not occurred to prevent contamination
 04/30/2007Inspection2A - Container of cooked potatos not coveredwith a second bowl of food sitting in potatos.Bottom of second bowl was in the potatos. the potatos were voluntarily discarded at this time. 8E - Several cooler units were missing thermometers. cooler temps were <45 degrees.
No violation noted during this evaluation. 03/15/2007Inspection
No violation noted during this evaluation. 11/16/2006Inspection
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 04/06/2006Re-InspectionNote : Violations #3C and 2C remain corrected at this reinspection. 10B- Wood shelf over three bay sink- not easily cleanable - Note : Per Owner : he is investigating two different options at this time. Per owner - Replacement shelf to be installed by next week.
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
  • 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.
 04/05/2006Inspection3C- Food service worker cutting a ready to eat tomato and slicing of ready to eat cheese without proper sanitary barriers (gloves). Note: Tomato discarded at this time, cheese will be used for a cooked product. Reviewed proper use of sanitary barriers. Corrected at this time. 2C- Ready to eat celery stored below raw chicken wings and eggs. Potential contamination concern, celery moved at this time, no contamination observed. Reviewed proper storage methods today. Corrected at this time. 10B- Wood shelf over three bay sink and wood shelf in rear cook area- not easily cleanable surfaces.
No violation noted during this evaluation. 03/23/2006Inspection
No violation noted during this evaluation. 12/21/2005Inspection

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