- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Critical: Food from unapproved source, spoiled, adulterated on premises.
|
12/11/2015 | Re-Inspection | The following violations observed during previous inspection have been corrected: 8E-Thermometer on exterior of 2-door refrigerator working properly; 15A-Floor around cooking equipment has been cleaned; 12E-Soap and paper towels available for use at handwashing sink at cook line. HACCP exercise also conducted at time of reinspection. |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 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
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
|
03/06/2015 | Inspection | Timetable for correction of violations #8E, 11B, 12E of one week (3/13/2015) and two weeks for #15A. A reinspection will be conducted to verify correction. Discussed cooling procedures for macaroni and cheese. Macaroni (elbow) cooked and cooled with cold water then in shallow pans in walk-in refrig., hot cheese added to cold macaroni. Recommended cooling in ice bath to ensure mixture is cooled from 120F to 70F within two hours and from 70F to 45F within 4 additional hours. Current practice of leaving uncovered in walk-in refrig questionable due to thickness of macaroni and cheese mixture. Sanitarian to send cooling diagram for staff to complete in order to evaluate effectiveness of current method. |
| No violation noted during this evaluation. | 07/18/2014 | Re-Inspection | Violation 15A corrected from previous inspection-areas of kitchen floor repaired. No other items evaluated. |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Non food contact surfaces of equipment not clean
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
|
03/21/2014 | Inspection | Demonstrated calibration of probe thermometers during inspection; facility also utilizes thermocouple. Raw fish being cold-held on cook line using ice bath-cook advised to ensure that ice is added as needed to ensure food temperature is 45F or less (was 44-47 during inspection). Discussed hot-holding (at or above 140 degrees F) and cooling requirements (120 degrees to 70 within 2 hours, then down to 45F or less within 4 more hours) with staff. Cold-holding make unit which was not working properly during last inspection has been replaced with new make unit. Also discussed handwashing and prevention of barehand contact, not working while ill. |
- Pesticide application not supervised by a certified applicator
- 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.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- 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)
|
05/10/2013 | Inspection | since owner had to leave CCHD will contact him to discuss inspection and ttoc's. Observed several probe therms. in kitchen and demonstrated calibration with ice. Cl2 level in dish machine operating between 50 and 200 ppm, test strips available. Waiver for chicken batter to be generated. |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- In use food dispensing utensils improperly stored
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
|
04/27/2012 | 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)
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- 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
- Critical: Food from unapproved source, spoiled, adulterated on premises.
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Pesticide application not supervised by a certified applicator
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
|
02/04/2011 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
|
03/05/2010 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- 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)
|
04/03/2009 | Inspection | |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- 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.
- Improper thawing procedures used
|
02/21/2008 | Inspection | |
- Improper thawing procedures used
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
|
02/23/2007 | Inspection | |
- 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)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
|
04/07/2006 | Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- 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.
|
11/04/2005 | Inspection | |
Restaurant representatives - add corrected or new information about Green Derby, 113 West First Street, Elmira, NY 14901 »