Evergreen Express, 540 North Main Street, Canandaigua, NY 14424 - Restaurant inspection findings and violations

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Business Info

Restaurant name: EVERGREEN EXPRESS
Address: 540 North Main Street, Canandaigua, NY 14424
County: Ontario
Local health department: Geneva District Office
Restaurant type: Restaurant
Total inspections: 9
Last inspection: 02/02/2016
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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)
  • 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.
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 02/02/2016InspectionDiscussed rapid cooling of foods using shallow depths of less than 4 inches and use of cold water rinse or bath, storage of foods at room temperature, prior to reheating for individual orders. Per operator, facility may be forced to relocate due to expected demolition of building.
  • 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)
 07/18/2015InspectionNote: all temperatures are adequate
  • Improper thawing procedures used
  • 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)
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Critical: Prepared food products contact equipment or work surfaces which have had prior contact with raw foods and where washing and sanitizing of the food contact surface has not occurred to prevent contamination
 03/30/2015InspectionDiscussed rapid cooling procedures, proper thawing methods with food worker and operator. Observed garlic and water mixture at cook line (no garlic and oil used at facility).
No violation noted during this evaluation. 03/02/2015Re-InspectionAll violations observed at previous visit were corrected, including the following: 10B: freezers defrosted, no excessive buildup of ice observed; shelving painted at dry storage area, 15A: floor tile repaired (painted), floor smooth & easily cleanable; floor cleaned, particularly in neglected hard to reach areas such as under cook line, in corners, 11D: non-food contact surfaces, including exteriors of refrigeration equipment cleaned, 12C: mop sink empty, no longer contains bucket of sanitizer, 12D: toilet room door closed. Also, some walls cleaned and painted. No other items evaluated during re-inspection. Operational inspection to be conducted in near future.
  • In use food dispensing utensils improperly stored
  • 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)
 11/20/2014Inspection
  • 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)
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Non food contact surfaces of equipment not clean
 01/08/2014Inspection
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 11/15/2013InspectionNote: Discussed preventing temperature abuse with operator. Specifically, discussed that potentially hazardous foods cannot be stored at room temperature, even during peak times. No room temperature storage was observed at time of inspection.
  • Single service items reused, improperly stored, dispensed, not used when required
  • 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)
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • In use food dispensing utensils improperly stored
 09/18/2013InspectionDuring the inspection there was a discussion dealing with the large influx of customers that come during lunch and dinner services. It was noted to the operator that food is to be maintained above 140 degrees F or below 45 deg. F. Any potentially hazardous food items such as chicken or rice will need to be reheated to 165 deg. F before service or cooled to below 45 deg.F within 2 hours. It was also noted that the operator can portion out smaller bins of food to promote proper food handling. On the service line it is highly recommended that covers are used over the food products to help maintain food temperatures at or above 140 deg. F. As part of the inspection process the operator was informed of the importance of keeping up with any potential grease buildups that may occur on work and non-work surfaces.
  • 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)
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Wiping cloths dirty, not stored properly in sanitizing solutions
 01/08/2013Inspection

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