Legends Bar & Grill, 229-231 Oakwood Avenue, Elmira Heights, NY 14903 - Restaurant/Catering Operation inspection findings and violations

Business Info

Restaurant name: LEGENDS BAR & GRILL
Address: 229-231 Oakwood Avenue, Elmira Heights, NY 14903
County: Chemung
Local health department: Chemung County
Restaurant type: Restaurant/Catering Operation
Total inspections: 17
Last inspection: 03/01/2016

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Inspection findings	Inspection date	Type	Comments
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) Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces	03/01/2016	Inspection	Observed accurate digital thermometer. Discussed cooling turkey roasts with foil off- 6lbs pieces or less separated on metal pans and cooling soups and chicken & biscuits in depths 4 inches or less with 2 employees in kitchen. Observed pasta cooling in ice water bath. Observed hand washing and glove changes by employees.
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 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 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. Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF. Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)	05/14/2015	Inspection	Discussed working with size portions of phf/tcs that can be handled in 15-20 minutes. Observed medium-sized, 4 inch deep, metal hotel pan on floor at bar, ~ 3/4 full of water. No hoses or leaks observed, bartender not aware of function of pan. Bartender to remove after her shift.
No violation noted during this evaluation.	12/10/2014	Re-Inspection	The following violations were corrected from the previous inspection; 11a - chlorine test strips observed, level of chlorine in sanitizing dish machine is adequate. 12c-soda holster lines at bar are run into indirect drains under the bar sink. Discussed cooking temps and undercooking of hamburger per customer request with cook.
Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions	11/20/2014	Re-Inspection	TTOC for both violations12-2-14 (due to upcoming holiday). These violations were cited previously on 1-30-14 and not corrected. Discussed requirement of hand-washing at the bar and that bar employees using hand wash sink in kitchen is not adequate. They currently have paper napkins and dish soap at bar for bar employees.
Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing	01/30/2014	Re-Inspection	the following violations were corrected from the previous inspection; 15c-electric snowblower removed from rear kitchen food prep/storage area. 11a-dish machine used to wash, rinse, and sanitize, is sanitizing at ~100mg/l, evaluated with inspector's test strips. 11d-fan covers cleaned in upstairs walk-in and downstairs bar cooler. 8b- in use ice bucket not stored on floor. 8a-yellow insulation removed from rear kitchen food prep/storage area.
Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding. Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded Non food contact surfaces of equipment not clean Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. 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) Critical: Water/ice: unsafe, unapproved sources, cross connections	01/24/2014	Inspection	CCHD 737-2019. operator to use 1 bay of 3 bay to sanitize dish ware and equipment until dish machine repaired. Will discuss violations with owners on 1-27-14 to establish ttocs. Cook demonstrated knowledge of cooking temps.
No violation noted during this evaluation.	05/03/2013	Re-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) Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)	04/02/2013	Inspection	Regarding wooden shelves, a time table of compliance date of May 2, 2013 has been established to correct violation. Will conduct a re-inspection after this date to determine compliance. Discussed calibration of monitoring thermometers with cook staff and also cooling procedures of cooked potentially hazardous foods with cook staff.
No violation noted during this evaluation.	04/03/2012	Re-Inspection
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs	03/21/2012	Inspection
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. Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Pesticide application not supervised by a certified applicator Non food contact surfaces of equipment not clean	04/12/2011	Inspection
Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans	09/28/2010	Inspection
Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)	11/23/2009	Inspection
Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)	02/07/2008	Inspection
Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing	03/13/2007	Inspection
No violation noted during this evaluation.	02/02/2006	Inspection
No violation noted during this evaluation.	10/14/2005	Inspection

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