Bistro 223, 221-223 West Water Street, Elmira, NY 14901 - Restaurant inspection findings and violations

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Business Info

Restaurant name: BISTRO 223
Address: 221-223 West Water Street, Elmira, NY 14901
County: Chemung
Local health department: Chemung County
Restaurant type: Restaurant
Total inspections: 12
Last inspection: 12/17/2015
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Inspection findings

Inspection date

Type

Comments
No violation noted during this evaluation. 12/17/2015Re-InspectionReinspection conducted to verify correction of violations observed during inspection of 12/3/2015. All violations, including the following, were corrected: 11C-food containers and utensils which had contained buildup of grease have been cleaned, interiors of refrigerators have been cleaned; 11D and 15A-floors, shelving and equipment in kitchen have been cleaned of grease, dust.
No violation noted during this evaluation. 12/12/2014Re-InspectionThe following items were corrected from previous inspection: 8E-thermometer present in refrigeration unit containing potentially hazardous foods; 11D-interior sections of refrigeration units clean; 15A-kitchen floor clean. Operator had not removed handwash sink as had been cited during previous inspection, rather an ice machine was removed. Operator not currently utilizing manual dish machine, however, is employing the three bay wash method.
No violation noted during this evaluation. 02/12/2013Re-Inspection15A corrected from previous, floor replaced in kitchen.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Improper thawing procedures used
  • 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.
  • Non food contact surfaces of equipment not clean
 01/23/2013Inspection
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • Single service items reused, improperly stored, dispensed, not used when required
 06/07/2012Inspection
  • Improper thawing procedures used
  • Non food contact surfaces of equipment not clean
  • Critical: All poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165oF or above.
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 01/10/2012Inspection
No violation noted during this evaluation. 03/24/2011Re-Inspection
  • Critical: Food from unapproved source, spoiled, adulterated on premises.
  • Insects, rodents present
  • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
 03/08/2011Re-Inspection
  • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
  • Insects, rodents present
 02/03/2011Re-Inspection
  • Insects, rodents present
  • Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
  • Critical: Food from unapproved source, spoiled, adulterated on premises.
  • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 02/02/2011Inspection
No violation noted during this evaluation. 09/09/2010Re-Inspection
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • 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: 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.
 09/03/2010Inspection

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