Chicken Run Of Windham Inc., 5639 State Route 23, Windham, NY 12496 - Restaurant inspection findings and violations

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Business Info

Restaurant name: CHICKEN RUN OF WINDHAM INC.
Address: 5639 State Route 23, Windham, NY 12496
County: Greene
Local health department: Oneonta District Office
Restaurant type: Restaurant
Total inspections: 7
Last inspection: 09/25/2015
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Inspection findings

Inspection date

Type

Comments
  • Insects, rodents present
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Critical: Water/ice: unsafe, unapproved sources, cross connections
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 09/25/2015InspectionSanitary Survey is on paper............Temperatures - Chicken Gumbo Soup - 185 F.........True Reach-In - 40 F...........Counter Display Cooler - 40 F...............Brown Gravy - 168 F...............Turkey Gravy - 191 F..........Gumbo Soup - 201 F - ...........Tomato Soup - 190 F............Macaroni and Cheese - 186 F...............Chicken Salad...................43 F.............Potato Salad....................39 F..............Cole Slaw..............40 F.............Bleu Cheese Dressing - 41 F................Ranch Dressing - 40 F............Walk-In cooler -40 F.............W alk-In Freezer - Negative 9 F..............Migali Low Boy Cooler - 35 F...............Frigidaire Freezer - Negative 10 F.............Macaroni Salad - 39 F..............Sanitizer tests out to 100 PPM...........Probe Thermometer in kitchen............
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 01/23/2015InspectionTemperatures taken of foods and refrigeration are all within acceptable range. Update email on file. Trace Cl found at the three bay sink at 2:00 pm, recommend increase Cl slightly.
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 09/17/2014Inspection
  • Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
  • Critical: All poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165oF or above.
  • 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
  • Insects, rodents present
  • Critical: Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.
 09/11/2013Inspection
  • 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)
 05/02/2013InspectionFacility under construction for additional dining space, new walk in cooler and freezer, and a bar. When construction of bar is completed an inspection by this Department will be necessary before bar is put into use. Please call 607-353-4329 for appointment for inspection.
  • Insects, rodents present
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
 09/19/2012Re-Inspection
  • Improper use and storage of clean, sanitized equipment and utensils
  • 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 kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Insects, rodents present
 08/17/2012Inspection

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