Eddy's Place, 3866 Rome Road, Pulaski, NY 13142 - Restaurant inspection findings and violations

Inspection findings	Inspection date	Type	Comments
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)	11/06/2015	Inspection	5A and 5E violations corrected from 1029/15 inspection. Refrigeration unit has been replaced. Chest freezer to be replaced after the 1st of the year. Until replacement, insulation will be covered up.
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. 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.	10/29/2015	Re-Inspection	Owner states that refrigerator was serviced after initial inspection. Owner was told to not use the line refrigerator until serviced and an ambient temperature of 41F. or lower can be maintained. This was the same refrigerator that was found to be in violation during the 10/8/15 inspection. Reinspection 2 weeks.
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. 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. Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Wiping cloths dirty, not stored properly in sanitizing solutions	10/08/2015	Inspection	Sick leave policy discussed. Reinspection in 2 weeks.
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Improper thawing procedures used Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing	12/12/2014	Inspection	Inspector requires a written protocol for the salad buffet outlining monitoring of temperatures,amounts of ice used (should always being touching pans) and replacing food from buffet line with food from a refrigeration unit if food is temped above 45 degrees F.
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. Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures 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) Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans	11/04/2014	Inspection
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)	12/06/2013	Inspection
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)	03/08/2013	Inspection
Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded Improper use and storage of clean, sanitized equipment and utensils	12/14/2012	Inspection	12/14/12 5C - APPROXIMATELY TWO CUPS OF TUNA SALAD TEMPED AT 59F. VOLUNTARILY DISCARDED (CORRECTED). 15C - EXCESSIVE CLUTTER IN CAN STORAGE AREA OF KITCHEN. IE: CLEANING SUPPLIES, MOPS, BOXES. 8C - CLEAN SILVERWARE STORED WITH HANDLES DOWN. SPOONS ON SALAD BAR STORED IN A BASKET. 3/8/13 - ALL VIOLATIONS CORRECTED FROM 12/14/12 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)	10/12/2012	Inspection	10/12/12 8A - FOOD CONTAINERS IN WALK IN FREEZER AND GLASS DOOR REFRIGERATION STACKED ON TOP OF EACH OTHER. FOOD CONTAINERS ARE NOT LABELED AND DATED.
No violation noted during this evaluation.	02/03/2012	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.	12/29/2011	Inspection	12/29/11 5A - FOOD TEMPED ON SALAD BAR: HARD BOILED EGGS - 54F, POTATO SALAD - 54F, MAC SALAD - 52F. ALL ABOVE ITEMS PREPPED LESS THAN TWO HOURS PRIOR TO INSPECTION. ALL REMOVED TO WALK IN COOLER FOR RAPID COOL DOWN. 2/3/12 - ALL VIOLATIONS CORRECTED FROM 12/29/11 INSPECTION.
No violation noted during this evaluation.	08/05/2011	Re-Inspection
Non food contact surfaces of equipment not clean Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) 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.	07/14/2011	Inspection	7/14/11 5A - COOKED HARD BOILED EGGS TEMPED AT 56F IN SALAD BAR COLD HOLDING. VOLUNTARILY DISCARDED. 10B - DOOR SEALS RIPPED ON THREE GLASS DOOR REFRIGERATION UNIT. 11D - EXCESSIVE DIRT IN DOOR SEALS OF PIZZA REFRIGERATION UNIT. 8/5/11 ALL VIOLATIONS CORRECTED FROM 7/14/11 INSPECTION.
No violation noted during this evaluation.	12/22/2010	Re-Inspection
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.	12/10/2010	Inspection	12/10/10 5E - SMALL KITCHEN REFRIGERATED SANDWICH UNIT HAD AN AMBIENT TEMPERATURE OF 55F. SLICED TOMATOES REMOVED TO WALK-IN (IN UNIT LESS THAN ONE HOUR). MAYONNAISE VOLUNATRILY DISCARDED. 12/22/10 - 5E VIOLATION CORRECTED FROM 12/10/10 INSPECTION. SANDWICH UNIT HAS BEEN PLACED INSIDE WALK-IN COOLER WITH DOORS TAKEN OFF.
No violation noted during this evaluation.	09/08/2010	Inspection
No violation noted during this evaluation.	08/02/2010	Inspection
No violation noted during this evaluation.	12/18/2009	Inspection
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.	11/13/2009	Inspection	11/13/2009 5E - NOT ENOUGH ICE IN SALAD BUFFET TO KEEP POTENTIALLY HAZARDOUS FOODS AT OR BELOW 45 DEGREES. ALL POTENTIALLY HAZARDOUS FOOD REMOVED FOR RAPID COOL DOWN IN WALK-IN COOLER. NO FOOD WAS OUT OF TEMPERATURE MORE THAN 2 HOURS.
No violation noted during this evaluation.	12/19/2008	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)	09/26/2008	Inspection	9/26/2008 8A - UNCOOKED BEEF AND SHRIMP STORED UNCOVERED AND DOUBLE STACKED IN LINE COOLER.
No violation noted during this evaluation.	10/25/2007	Re-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) Non food contact surfaces of equipment not clean 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.	10/09/2007	Inspection	10/9/07 5E SMALL SANDWICH COOLING UNIT HAS AN AMBIENT TEMPERATURE OF 56F. USED FOR MAYONNAISE, RAW VEGETABLE STORAGE. MAYO AND VEGETABLES VOLUNTARILY DISCARDED. UNIT WILL NOT BE USED UNTIL SERVICED - CORRECTED 10/25/07 8A UNCOVERED ROAST BEEF STORED IN WALK IN COOLER - CORRECTED 10/25/07 11D BLACK MOLD ON SEALS IN FREEZER UNIT - CORRECTED 10/25/07
No violation noted during this evaluation.	09/14/2007	Inspection
No violation noted during this evaluation.	12/07/2006	Inspection
No violation noted during this evaluation.	07/13/2006	Re-Inspection
No violation noted during this evaluation.	06/01/2006	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.	05/04/2006	Inspection	5/4/06 5A APPROXIMATELY 1 QUART EACH OF TUNA SALAD AND HAM SALAD TEMPED AT 52F IN TOP OF SANDWICH UNIT NEAR STOVE. VOLUNTARILY DISCARDED. CORRECTED. SANDWICH UNIT WILL BE TURNED DOWN AND NOT USED FOR POTENTIALLY HAZARDOUS FOODS UNTIL FOOD MAINTAINED AT 45F OR LOWER.

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Eddy's Place, 3866 Rome Road, Pulaski, NY 13142 - Restaurant inspection findings and violations

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