D's Pierogi Place, 810 East Church Street, Elmira, NY 14901 - Restaurant/Catering Operation inspection findings and violations



Business Info

Restaurant name: D'S PIEROGI PLACE
Address: 810 East Church Street, Elmira, NY 14901
County: Chemung
Local health department: Chemung County
Restaurant type: Restaurant/Catering Operation
Total inspections: 3
Last inspection: 09/04/2015

Restaurant representatives - add corrected or new information about D's Pierogi Place, 810 East Church Street, Elmira, NY 14901 »


Inspection findings

Inspection date

Type

Comments

  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
09/04/2015InspectionDiscussed hot-holding temperatures of cooked potentially hazardous (TCS) foods with staff during inspection; also discussed proper use of plastic gloves and routine hand washing with kitchen staff. Will conduct a HACCP training with cook staff later in the year.
  • 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)
05/28/2015InspectionInspection for off-premise catering conducted at Wisner Market. Observed probe thermometer and temporary hand wash station at time of inspection. Discussed with operator storing any food items off the ground. Discussed with operator keeping any ice for cold holding at the level of the food.
  • Non food contact surfaces of equipment not clean
  • 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)
07/23/2014InspectionDiscussed proper cooling procedures with kitchen staff for cooked potentially hazardous foods- limiting food depth, leaving product uncovered, using shallow flat pans, and refrigerated equipment (including freezers). Also discussed routine hand washing and proper use of plastic gloves to eliminate direct bare-hand contact with cooked & ready-to-eat foods. Will conduct a HACCP training exercise with cook staff later in the year.

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