Beef Eater Tavern, 203 West Franklin Street, Horseheads, NY 14845 - Restaurant inspection findings and violations

Business Info

Restaurant name: BEEF EATER TAVERN
Address: 203 West Franklin Street, Horseheads, NY 14845
County: Chemung
Local health department: Chemung County
Restaurant type: Restaurant
Total inspections: 9
Last inspection: 03/02/2016

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Inspection findings	Inspection date	Type	Comments
No violation noted during this evaluation.	03/02/2016	Re-Inspection	Conducted a re-inspection due to previous inspection report of 1-26-16. Basement walk-in cooler floor has been replaced with new vinyl floor, is smooth, easily cleanable surface. Also, repairs made to men's rest room- Corrected. Also asked employee about upcoming Irish-American Festival which is scheduled to be held in Beef's parking lot on March 12, 2016. Health Dept. staff is available to provide food training for cook staff prior to event if requested. Contact Health Dept. for information on temporary food service permits for food vendors who are not covered by Beef Eater's Tavern food service permit which may be required prior to event.
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces	01/26/2016	Re-Inspection	No condensate water evident inside bottom of kitchen make unit, Cook stated that were in the process of fabricating a drip pan for under condenser in make unit. Except for flooring issues in men's rest room and basement walk-in cooler, previous violations corrected. A TTOC date of 2-15-16 has been previously established regarding flooring issues above.
Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Improper thawing procedures used 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. 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) 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)	12/21/2015	Inspection	A timetable for correction of violations above for 8 weeks (2/15/2016) established during inspection, unless otherwise noted. A reinspection will be conducted to verify correction. Discussed storage of cut tomatoes in top section of sandwich make unit, ensuring they are not overstacked above the level of the insert. Also discussed not storing potentially hazardous/time & temperature controlled for safety foods at room temperature, including during thawing. Kitchen manager indicated foods are rapidly cooled using ice bath.
In use food dispensing utensils improperly stored Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Wiping cloths dirty, not stored properly in sanitizing solutions Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces	05/01/2014	Inspection	Regarding replacement monitoring thermometers for refrigerated equipment & sanitizer test kits lacking (chlorine & quaternary ammonia), a TTOC date of May 8th, 2014 has been established to correct these violations- will conduct a re-inspection after this date to determine compliance. Regarding bar floor, men's RR wall tiles & cove molding in kitchen, a TTOC date of August 1, 2014 has been established to correct these violations- will conduct a re-inspection after this date to determine compliance. Discussed routine hand washing and proper use of plastic gloves to eliminate bare-hand contact with cooked & ready-to eat foods with kitchen cook. Also discussed ill-food handler policy with kitchen cook during inspection.
Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures 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 Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) Critical: Food from unapproved source, spoiled, adulterated on premises. Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)	02/28/2013	Inspection	Advised cook to obtain additional probe thermometer as existing thermometer, though accurate, lacks protective cover over temperature needle.
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) Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.	07/26/2012	Inspection
Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).	07/07/2011	Re-Inspection
Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). 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 Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Hot, cold running water not provided, pressure inadequate In use food dispensing utensils improperly stored	03/22/2011	Inspection
Insects, rodents present Hot, cold running water not provided, pressure inadequate Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces 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) Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)	09/22/2010	Inspection

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