- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- 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.
- 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)
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
|
01/27/2016 | Inspection | Email inspector by 2-10-16 with a list of corrective actions for each violation. |
| No violation noted during this evaluation. | 01/13/2016 | Inspection | |
- 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)
|
09/25/2015 | Inspection | Temperatures measured: omelettes: 143-146 deg. F, hard boiled eggs = 39 deg. F, shredded cheese = 45 deg. F, sliced melon = 41 deg. F. |
- 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.
- 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)
|
09/23/2015 | Inspection | Please correct all violations. Contact Gina.Giorgianni@health.ny.gov with any questions. |
| No violation noted during this evaluation. | 09/10/2015 | Inspection | No violations ere observed at the time of inspection. |
- Non food contact surfaces of equipment not clean
|
04/21/2015 | Inspection | Violations to be corrected by 4/30/15. Please submit email correspondence to this office with corrective action list for each violation cited. Any questions can be directed to this office via telephone or email.
Coffee creamer insulated containers measured to be 38*F and 44*F. Please ensure temperatures are maintain at or below 45*F.
Currently facility offers breakfast only for guests. Bar is only open in summer or for big events, and is currently closed. |
- 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)
|
09/11/2014 | Inspection | |
- 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)
|
05/16/2014 | Inspection | |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
|
04/16/2014 | Inspection | Note: All temperatures adequate. |
| No violation noted during this evaluation. | 01/07/2014 | Inspection | |
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Improper use and storage of clean, sanitized equipment and utensils
|
09/27/2013 | Inspection | Temperature measured: hard boiled egg in reach-in cooler, 43.1 deg. F |
| No violation noted during this evaluation. | 08/13/2013 | Inspection | |
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
|
06/10/2013 | Inspection | |
- 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 kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- Pesticide application not supervised by a certified applicator
- 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)
- 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.
- Single service items reused, improperly stored, dispensed, not used when required
|
01/29/2013 | Inspection | |
| No violation noted during this evaluation. | 01/07/2013 | Inspection | |
| No violation noted during this evaluation. | 12/12/2012 | Inspection | |
| No violation noted during this evaluation. | 07/27/2012 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- 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)
- Single service items reused, improperly stored, dispensed, not used when required
- Miscellaneous, Economic Violation, Choking Poster, Training.
- 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.
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- 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.
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
|
04/11/2012 | Inspection | |
- Improper storage of cleaning equipment, linens, laundry unacceptable
- Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
|
01/23/2012 | Inspection | |
| No violation noted during this evaluation. | 11/04/2011 | 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)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Critical: Food from unapproved source, spoiled, adulterated on premises.
- Non food contact surfaces of equipment not clean
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
|
03/29/2011 | Inspection | |
| No violation noted during this evaluation. | 10/28/2010 | Inspection | |
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- 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
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Single service items reused, improperly stored, dispensed, not used when required
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
|
10/14/2010 | Inspection | |
| No violation noted during this evaluation. | 07/26/2010 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
|
12/18/2009 | Inspection | |
| No violation noted during this evaluation. | 05/28/2009 | Inspection | |
| No violation noted during this evaluation. | 10/30/2008 | Inspection | |
| No violation noted during this evaluation. | 09/22/2008 | Inspection | |
| No violation noted during this evaluation. | 04/17/2008 | 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)
- Improper use and storage of clean, sanitized equipment and utensils
- 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.
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Single service items reused, improperly stored, dispensed, not used when required
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
|
01/21/2008 | Inspection | |
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
|
08/17/2007 | Inspection | |
| No violation noted during this evaluation. | 09/12/2006 | Inspection | |
Restaurant representatives - add corrected or new information about Hampton Inn & Suites, 3708 East Vestal Parkway, Vestal, NY 13850 »