- 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.
- Improper use and storage of clean, sanitized equipment and utensils
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Wiping cloths dirty, not stored properly in sanitizing solutions
- 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.
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12/09/2015 | Inspection | Demonstrated calibration of probe thermometers. Discussed hand washing and glove use. Discussed maintaining ice levels in ice baths that are being used to cold hold phf/tcs items. Discussed storage of serving utensils. Facility is not using single service dishes for patrons per indicated on permit. |
- 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.
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04/16/2014 | Inspection | Discussed ill food worker policies, handwash requirements, glove use with breakfast host. Sanitizer (bleach) test strips available at establishment (had been repeat violation). |
- Wiping cloths dirty, not stored properly in sanitizing solutions
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02/28/2013 | Inspection | Notes: Reviewed techniques for calibrating probe thermometers with operator. Sausage gravy-138-143 Degrees F. Milk-42 Degrees F. Operator is interested in obtaining a waiver to use time as a control for certain TCS/PHF foods in the breakfast buffet. Breakfast is available for 3.5 hours a day. Operator currently disposes of most TCS/PHF foods at the end of the breakfast timeframe. Operator will be contacted further about completing a waiver. |
- Wiping cloths dirty, not stored properly in sanitizing solutions
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03/21/2012 | Inspection | |
| No violation noted during this evaluation. | 01/28/2011 | Re-Inspection | |
| No violation noted during this evaluation. | 01/06/2011 | Re-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.
- 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: 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.
- Critical: Unwrapped/potentially hazardous foods are reserved.
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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01/05/2011 | Inspection | |
- 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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10/27/2010 | Inspection | |
- 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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11/09/2009 | Inspection | |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
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10/31/2008 | Inspection | |
- Improper use and storage of clean, sanitized equipment and utensils
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 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 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 stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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04/12/2007 | Inspection | |
- 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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10/17/2006 | Inspection | |
Restaurant representatives - add corrected or new information about Country Inn & Suites (Big Flats), 105 East Mall Road, Horseheads, NY 14845 »