- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- 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)
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- 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.
- Non food contact surfaces of equipment not clean
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- 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.
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Improper thawing procedures used
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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02/17/2016 | Inspection | All violations to be corrected by 3/9/16 except the floors to be completed by 4/1/16. Please email Rebecca.bussert@health.ny.gov with a list of each violation and the corrective actions taken by the due dates. |
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Insects, rodents present
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- 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)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- 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.
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Non food contact surfaces of equipment not clean
- Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours.
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03/26/2015 | Inspection | Violations to be corrected by 4/10/15. Submit email correspondence via email with list of corrective actions taken to correct violations, or with any questions. Floor repair must be completed by Fall 2015.
Currently salad dressings are stored in metal rack behind deli prep cooler. Temperatures of the dressings were acceptable at time of inspection (<45*F). However there is a high possibility that these dressings will not remain acceptable as service time moves on. Highly suggest storing dressing in a more suitable cold holding location.
Currently there is no mop sink located on site. Staff is unsure of where dirty mop water is discarded, as cleaning crew is contracted to clean facility at night. Dirty mop water must be discarded in a approved waste sink.
Note: Bare hand contact with condiments added to drinks is prohibited. You must be sure staff understands this and uses a barrier with drink fruits at all times, including when cutting fruits. |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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10/17/2014 | Inspection | No critical violations noted at time of inspection.
Non critical violations to be corrected by 10/21/14. Contact Richard Hess via email ( richard.hess@health.ny.gov ) when completed or with any questions.
Well run / organized facility. |
- Insects, rodents present
- 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)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- 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
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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10/10/2013 | Inspection | Violations to be corrected by 10/31/13. Contact Richard Hess via email (rbh01@health.state.ny.us) when completed or with any questions. |
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