Lessing's Food Service Management, Box 130 South Canal Street, Greene, Ny, NY 13778 - Catering Operation inspection findings and violations

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Business Info

Restaurant name: LESSING'S FOOD SERVICE MANAGEMENT
Address: Box 130 South Canal Street, Greene, Ny, NY 13778
County: Chenango
Local health department: Chenango County
Restaurant type: Catering Operation
Total inspections: 20
Last inspection: 10/29/2015
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Inspection findings

Inspection date

Type

Comments
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 10/29/2015InspectionComment: prep cooler near fry station is hot touch on the outside near where doors touch, gaskets showing spossible signs of heat affect.
No violation noted during this evaluation. 02/18/2015Inspection
No violation noted during this evaluation. 06/16/2014Inspection
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 01/15/2014Inspection
No violation noted during this evaluation. 08/14/2013Inspection
No violation noted during this evaluation. 04/02/2013Inspection
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 05/24/2012Inspection
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 01/20/2012Inspection
No violation noted during this evaluation. 10/07/2011Inspection
No violation noted during this evaluation. 03/22/2011Inspection
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • 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
  • Non food contact surfaces of equipment not clean
 08/19/2010Inspection
No violation noted during this evaluation. 01/18/2010Inspection
  • 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)
 08/04/2009Inspection
No violation noted during this evaluation. 01/14/2009Inspection
No violation noted during this evaluation. 09/18/2008Inspection
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 03/20/2008Inspection
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 11/08/2007Inspection
  • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
 10/02/2007Inspection
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 09/13/2006Inspection
  • 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.
  • 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: Water/ice: unsafe, unapproved sources, cross connections
 02/17/2006Inspection1a.) Cross connections found at janitors closet, ice machine drain line and hand sink. 5a.) At sandwich unit package of turkey at 52o Fahrenheit, package of ham at 49o Fahrenheit and package of roast beef at 49o Fahrenheit. 5b.) Pan of soup made today at 10:00 am in walk in refrigerator sealed tighty and reading 99o Fahrenheit. Soup not cooled by an approved method. Soup divided into smaller containers and placed in walk in uncovered.

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