Country Store- East Branch, 114 State Hwy 30, East Branch, NY 13756 - Restaurant inspection findings and violations

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Business Info

Restaurant name: COUNTRY STORE- EAST BRANCH
Address: 114 State Hwy 30, East Branch, NY 13756
County: Delaware
Local health department: Oneonta District Office
Restaurant type: Restaurant
Total inspections: 12
Last inspection: 11/04/2015
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Inspection findings

Inspection date

Type

Comments
No violation noted during this evaluation. 11/04/2015InspectionRe-Inspection of the food stored in the Bain Marie refrigeration Units. Tartar Sauce and Sliced Deli Pepperoni in the Upper Compartment of the Bain Marie located behind the Deli Display Cooler was measured to be between 45.9 to 46.7 degrees F. Sliced Turkey in the bottom compartment was measured at 42.1 degrees F. The Sausage Patties in the Upper Compartment of the Bain Marie in the Cooking Area was measured to be 36.4 degrees F. Fried Chicken in the Hot Holding Display Unit was measured to be between 149 to 170 degrees F. These temperatures were satisfactory. Suggested that the operator watch the temperatures of food stored in the Upper Compartment of the Bain Marie behind the Deli Display Cooler since this unit is opened frequently during the day. Report e-mailed.
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • 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.
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 09/10/2015InspectionDiscussed deficiencies with the Manager. The following temperatures were measured (degrees F): Sandwich Bain Marie Bottom Compartment - Sliced Deli Ham - 40.6, Sliced Deli Turkey - 40.8; Display Case - Potato Salad - 39.3, Macaroni Salad - 39.7; Pizza Bain Marie Upper Compartment - Sausage Patties - 38.7; 2% Milk in Fresh Chilled Cream Dispenser - 42.7. The Fire Suppression System on the Ventilation Hood was inspected in June 2015. Report e-mailed.
  • Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
 12/12/2014InspectionBe sure to monitor temperatures at all times, if items are being temperature regulated they must be kept above 140 degrees at all times. This unit is to be serviced within 10 days as to provide adequate hot holding temperatures for potentially hazardous foods.
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot 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)
 05/02/2014Inspection
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
 07/31/2013Inspection
No violation noted during this evaluation. 07/24/2012Inspection
  • 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)
 08/15/2011Inspection
  • Non food contact surfaces of equipment not clean
  • 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)
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 03/31/2010Inspection
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 11/06/2009Inspection
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • 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)
 02/06/2008Inspection
No violation noted during this evaluation. 09/24/2007Inspection
No violation noted during this evaluation. 08/30/2006Inspection

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