Formosa Restaurant, 2095 Lake Road, Elmira, NY 14903 - Restaurant inspection findings and violations

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Business Info

Restaurant name: FORMOSA RESTAURANT
Address: 2095 Lake Road, Elmira, NY 14903
County: Chemung
Local health department: Chemung County
Restaurant type: Restaurant
Total inspections: 6
Last inspection: 11/05/2015
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Inspection findings

Inspection date

Type

Comments
  • Pesticide application not supervised by a certified applicator
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • 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.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
 11/05/2015InspectionDiscussed proper cooling procedures of cooked foods with cook during inspection. Also discussed routine calibration of numerical thermometers which are used to check cooked PHF's with cook during inspection. A Time Table of Compliance Date of December 5, 2015 has been established to correct remaining violations above. A re-inspection will be conducted after this date to determine compliance
No violation noted during this evaluation. 10/08/2014Re-InspectionConducted re-inspection- violations from previous inspection report of 9-25-14 have been corrected.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • 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
  • 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.
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • In use food dispensing utensils improperly stored
 09/25/2014InspectionRegarding the above-mentioned violations, a time-table of compliance date of October 8, 2014 has been established to correct the listed violations. A re-inspection will be conducted after this date to determine compliance. Discussed routine hand washing and regular calibration of numerical thermometers used to check cooked potentially hazardous (TCS) foods with cook staff.
No violation noted during this evaluation. 12/16/2013Re-InspectionDoor gaskets in bottom of make unit repaired, corrected from previous inspection. Conducted HACCP, other items not evaluated for compliance during visit.
  • 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)
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Improper thawing procedures used
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 11/15/2013InspectionAdvised cook to ensure potentially hazardous foods are re-heated to a minimum of 165 degrees F within 2 hours prior to holding in steam table. Recommended whole cooked potatoes be halved prior to placing in walk-in refrigerator to begin cooling.
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 10/31/2013Re-InspectionViolations 11D,12E, 14A, 15A corrected from previous visit. All cooking equipment, areas under cooking equipment cleaned. Interior of refrigerator in Chinese side cleaned. All previously observed rodent feces cleaned. No evidence of current rodent infestation observed. Discussed vacuum breaker or air gap for use on water supply line for filling steam table in Chinese kitchen. Operator advised to ensure no direct connection between steam table and water supply line unless vacuum breaker installed. Sanitarian to email photos of various types of vacuum breakers.

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