Feather & Stone Restaurant Inc., 38 West Street, Walton, NY 13856 - Restaurant inspection findings and violations

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Business Info

Restaurant name: FEATHER & STONE RESTAURANT INC.
Address: 38 West Street, Walton, NY 13856
County: Delaware
Local health department: Oneonta District Office
Restaurant type: Restaurant
Total inspections: 4
Last inspection: 03/01/2016
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Inspection findings

Inspection date

Type

Comments
No violation noted during this evaluation. 03/01/2016Re-InspectionThe Two Door Bin Marie is now functioning as expected. Temperatures were measured on sliced grape tomatoes and chipotle sour cream and both were 45 degrees F or less. Left Fee Schedule for Tara to sign and submit to us with the check. Report e-mailed.
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • 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)
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
 02/18/2016InspectionDiscussed deficiencies with the operator and told the operator that they cannot use the Two Door Bain Marie to store any food until this unit is either repaired or replaced. The following temperatures were obtained (degrees F): Walk-In Cooler - Cooked Chicken Breast - 34.4 and 33.8, Potato Salad - 36.2, Spinach Dish - 35.9; Single Door Bain Marie - Sliced Tomatoes - 44.5, American Cheese Slices - 45.3; Cooler Cabinet Under Grill - Bottom Drawer - Raw White Fish - 33.0, Raw Hamburg Patties - 33.8, Top Drawer - French Fries - 36.2; Cooler Cabinet Under Prep Table - Top Drawer - Smoked Ribs - 38.2, Bottom Drawer - Raw Steak - 38.3, Vegetable Patties - 38.1; Chicken and Vegetable Soup - 184.8, White Rice - 205.6. The chlorine residual on the Mechanical Dish Washer was 50 ppm. Report e-mailed.
  • 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)
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 09/11/2015InspectionDiscussed deficiencies with the operator. Recommended that they get the Fire Suppression System checked as soon as possible. The following food items were measured (degrees F): Walk-In Cooler - Chicken Queso - 35.8, Cooked Black Beans - 35.6, Spinach Dip - 35.4; Small Bain Marie Upper Compartment - Sliced Tomatoes - 36.7; Large Bain Marie Upper Compartment - Chicken Queso - 44.5; Steam Table - Meat Sauce - 168.2; Clam Chowder Soup in Crock Pot - 171.4. The Final Rinse on the Mechanical Dish Washer had a chlorine residual of 50 ppm. The operator did not receive a copy of last year's report. Report e-mailed.
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • 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)
 03/20/2015InspectionHot holding temperatures need to be monitored. More effort needs to be made to properly cover, label and date products in the walkin. Dates on products need to be monitored to prevent products being held too long for service.

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