- 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)
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02/04/2016 | Inspection | |
No violation noted during this evaluation. | 04/15/2015 | Inspection | No violations observed at time of inspection. Discussed avoiding barehand contact with ready-to-eat foods. Temperature of broccoli quiche was >146 dF (just out of toaster oven). Discussed how to calibrate probe thermometer with operator. |
No violation noted during this evaluation. | 10/30/2014 | Re-Inspection | Violation 11a corrected from previous inspection. Facility has obtained test strips for chlorine sanitizer. |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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10/08/2014 | Inspection | Discussed menu items with operator. Hot dogs are not being served at this point. Baked goods and some frozen items are prepared with a toaster oven. Operator also prepares breakfast sandwiches (egg, cheese, bacon), along with coffee and tea. Discussed with operator wash/rinse/sanitize procedure for washing dishes/wares. |
No violation noted during this evaluation. | 02/19/2013 | Re-Inspection | Dropped off cooling schedule and reviewed process with operator. Operator to contact CCHD next week after chili is made. Discussed options of hot hold and serve (cook and serve) or cool with ice bath. No ice machine on site but does have a home style refrigerator with built in ice machine. |
- Pesticide application not supervised by a certified applicator
- Insects, rodents present
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02/13/2013 | Inspection | operator cooling small amounts of chili and soup (made from scratch). No cooling equipment available besides homestyle cold holding units, no ice machine for ice bath. Operator to conduct cooling schedule for CCHD review. Discussed cooking, holding, cooling, handwashing, glove use, and illness policy. Will drop off cooling sheets within several days. |
- 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.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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02/10/2012 | Inspection | |
- 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.
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Single service items reused, improperly stored, dispensed, not used when required
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01/19/2011 | Inspection | |
No violation noted during this evaluation. | 12/09/2010 | Inspection | |
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