333 Towers Cafe Llc, 333 Glen Street, Glens Falls, NY 12801 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: 333 TOWERS CAFE LLC
Address: 333 Glen Street, Glens Falls, NY 12801
County: Warren
Local health department: Glens Falls District Office
Restaurant type: Food Service Establishment
Total inspections: 2
Last inspection: 05/07/2015
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Inspection findings

Inspection date

Type

Comments
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • 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)
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
  • 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
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • 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)
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • 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
 05/07/2015InspectionAll violations to be corrected 5/21/15. Please email corey.dilorenzo@health.ny.gov with a list of each violation and the corective actions taken by 5/21/15.
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
  • 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)
  • 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
  • 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
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
 11/04/2014InspectionViolations to be corrected by 11/18/14. Contact Richard Hess via email ( richard.hess@health.ny.gov ) when completed or with any questions. Highly suggest that maintenance staff address the plugged drain lines and walk in cooler light fixture immediately. Provided education regarding cooling of potentially hazardous foods. Entire food mass must be cooled from 120*F to 70*F in 2 hours, and from 70*F to 45*F in 4 hours. Large meats must be sectioned, and are permitted to cool at room temperature until reaching 140*F. Once at that temperature, food will be moved to cooler to cool - Uncovered - until reaching 45*F. Food should be covered after successful cooling. Discussed Barehand contact prevention with ready to eat foods, and I'll food worker policy.

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