No violation noted during this evaluation. | 12/29/2015 | Inspection | No Violations Observed, Gloves and Hates Used and Probe Thermometers Available. Discussed Ill Food Worker Policy with Manager. Discussed Food Prep Procedures with Manager and it was Determined that Entergy Should Be Reclassified from a High Risk to a Medium Risk Food Service Establishment. Discussed with Manager that one of the Cutting Boards are Beginning to Show Sings of Heavy Use, with Pitts and Gouges on Surface of Board. |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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03/26/2015 | Inspection | Grease trap is going to be replaced with like kind in the next week or so. While they are installed the new grease trap the worker is going to work on the drainage for all of the sinks. All cold foods temped below 45 degs F. No hot foods to temp at time of inspection. Gloves and hair restraints used. Probe thermometers available. |
No violation noted during this evaluation. | 10/15/2014 | Inspection | All cold foods temped below 45 deg F. No hot foods to temp to temp at this time. Gloves and hair restraints used. Probe thermometers available. |
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
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02/14/2014 | 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)
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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09/17/2013 | Inspection | |
- Non food contact surfaces of equipment not clean
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03/19/2013 | Inspection | 3/19/13
11D HOOD ABOVE GRILL HAS LARGE ACUMULATION OF GREASE AND DUST. |
- Single service items reused, improperly stored, dispensed, not used when required
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10/17/2012 | Inspection | 10/17/12
8D - SINGLE SERVICE SPOONS NOT PROTECTED DURING STORAGE ON THE LINE. CORRECTED - PLACED IN A DIFFERENT CONTAINER. |
No violation noted during this evaluation. | 03/01/2012 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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10/18/2011 | Inspection | 10/18/11
15A - CEILING TILES AND LIGHTS IN DISHROOM ARE DIRTY.
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No violation noted during this evaluation. | 03/17/2011 | Inspection | |
No violation noted during this evaluation. | 11/22/2010 | Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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03/31/2010 | Inspection | 3/31/10
15A BROKEN AND MISSING TILES NEAR WALKIN COOLER AND SERVICE AREA. FLOORING IN SERVICE LINE AREA HAS DUCT TAPE HOLDING IT DOWN. NOT EASILY CLEANABLE.
10B ICE MACHINE HAS LARGE BUILDUP OF CALCIUM ON IT.
11/22/10 - TILES FIXED FROM LAST INSPECTION |
No violation noted during this evaluation. | 12/15/2009 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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03/26/2009 | Inspection | 3/26/2009
15A- BROKEN TILES IN KITCHEN AREA, NEAR DOORWAY AND WALK-IN. |
- 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)
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11/05/2008 | Inspection | 11/5/2008
10B - EXCESSIVE CONDENSATION INSIDE COLD HOLDING SANDWICH UNIT.
5A - APPROXIMATELY 1 POUND OF SLICED TURKEY AND HAM TEMPED AT 49 DEGREES IN COLD HOLDING - OUT OF TEMP LESS THAN 2 HOURS; REMOVED TO REFRIGERATOR FOR RAPID COOL DOWN. (CORRECTED) |
- 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.
- 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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03/13/2008 | Inspection | 3/13/08
5E TOP PART OF SANDWICH REFRIGERATION UNIT IS NOT HOLDING FOOD AT 45F OR BELOW - AMBIENT TEMPERATURE 47F. NO POTENTIALLY HAZARDOUS FOOD WILL BE STORED IN TOP PART OF UNIT. CORRECTED
8A PEANUTBUTTER AND JAMES IN CRACKS FOR SELF-SERVE TO BE COVERED - CORRECTED 11/5/08 |
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
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12/06/2007 | Inspection | 12/6/07
15C TWO LARGE MIXERS IN KITCHEN - NOT IN SERVICE, TO BE REMOVED (ONE MIXER IS LEAKING OIL FLUID) |
No violation noted during this evaluation. | 03/22/2007 | Re-Inspection | |
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and 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.
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03/15/2007 | Inspection | 3/15/07
2E THERMOMETERS ARE NOT ACCURATE. OFF BY 10-15F. ALL THERMOMETERS WILL BE REPLACED. OPERATOR WILL CALL INSPECTORS WHEN NEW THERMOMETERS OBTAINED - CORRECTED 3/22/07.
5E TOP COOLING PART OF GRILL UNIT IS NOT KEEPING FOOD AT 45F OR BELOW. AVERAGE TEMPERATURE 48 - 52 F. SERVICE PERSON WILL CHECK OUT UNIT TODAY. FOOD IN UNIT WAS NOT OUT OF TEMP MORE THAN 2 HOURS. FOOD IN UNIT WAS REMOVED TO WALKIN COOLER. ICE WILL BE USED TO KEEP POTENTIALLY HAZARDOUS FOOD COLD IN UNIT UNTIL PROBLEM WITH THE COOLING IS SOLVED. |
- 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.
- Single service items reused, improperly stored, dispensed, not used when required
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03/28/2006 | Inspection | 3/28/06
5A APPROXIMATELY 1 GALLON OF CUT UP MELON ON COLD SERVING LINE TEMPED BETWEEN 50 - 53 F. ON LINE 3 HOURS. VOLUNTARILY DISCARDED. OPERATOR WILL PUT OUT SMALLER PORTIONS, STIR AND USE METAL PANS - VIOLATION CORRECTED.
8D SINGLE SERVICE UTENSILS ARE DISPLAYED IN BINS HANDLES DOWN IN THE BINS. |
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