Champions Sports Grille, 1141 Broadway, Suite 8, Elmira, NY 14904 - Restaurant inspection findings and violations

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Business Info

Restaurant name: CHAMPIONS SPORTS GRILLE
Address: 1141 Broadway, Suite 8, Elmira, NY 14904
County: Chemung
Local health department: Chemung County
Restaurant type: Restaurant
Total inspections: 6
Last inspection: 02/23/2016
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Inspection findings

Inspection date

Type

Comments
No violation noted during this evaluation. 02/23/2016Re-InspectionVerified probe thermometers are accurate and calibration tool is now being stored with thermometers. No other items evaluated during re-inspection.
  • Improper thawing procedures used
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and 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)
  • In use food dispensing utensils improperly stored
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 02/22/2016InspectionDiscussed cooling of gravy using an ice bath- stirring regularly. Discussed cooling other items in shallow depth without lids. Discussed hand washing and glove use. Discussed working in small quantities.
No violation noted during this evaluation. 01/28/2015Re-InspectionItem 2E correct from previous inspection. Facility has new calibrated probe thermometers. Per earlier discussion with staff member that cooked and cooled the spaghetti and elbow macaroni, it seems likely the cooling schedule was met. Discussed cooling at depth of less than 4 inches and using probe thermometer to verify cooling schedule is met. Discussed options for thawing, extension cord use, storage in walk-in cooler, proper storage of in-use utensils, and verification of cooling temps with probe them.
  • 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.
  • 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)
  • 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.
  • Improper thawing procedures used
  • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
  • Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
  • 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: Food from unapproved source, spoiled, adulterated on premises.
 01/27/2015Inspectionextension cord to be reviewed with CEO, 24 hour TTOC for thermometer, embargoed items no to be used until CCHD can establish time and method for cooling.
  • 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)
  • 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 below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
 06/11/2014InspectionDiscussed prevention of barehand contact with drink garnishes at bar during cutting, serving. Demonstrated calibration of probe thermometer. Recommended cleaning of under-sink grease trap. Discussed use of probe thermometers, cooling and reheating procedures. Provided food safety summary sheet, cooling log, refrigeration log.
  • Critical: Water/ice: unsafe, unapproved sources, cross connections
  • 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)
 11/07/2013InspectionWill conduct a HACCP training exercise with cook staff in near future. Hot & cold-holding temperatures of potentially hazardous (TCS) foods were acceptable during inspection.

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