Lib's Supper Club, 106 West Fifth Street, Elmira, NY 14901 - Restaurant inspection findings and violations

Business Info

Restaurant name: LIB'S SUPPER CLUB
Address: 106 West Fifth Street, Elmira, NY 14901
County: Chemung
Local health department: Chemung County
Restaurant type: Restaurant
Total inspections: 16
Last inspection: 01/08/2016

Restaurant representatives - add corrected or new information about Lib's Supper Club, 106 West Fifth Street, Elmira, NY 14901 »

Inspection findings	Inspection date	Type	Comments
No violation noted during this evaluation.	01/08/2016	Re-Inspection	Reinspection conducted to verify correction of violation #15A from previous inspection: bar area, including floor under and around equipment, has been cleaned-corrected. Also observed newly obtained food-grade plastic food containers, which are used for marinara. Pest control operator at facility earlier in the day, continuing to come at least monthly, per operator. Discussed ongoing maintenance and cleaning with operator.
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces	12/09/2015	Re-Inspection	The following items have been corrected from inspection conducted 12/4/15: Violation #15A-floors and walls and exterior surfaces of cooking and refrigeration equipment throughout kitchen have been cleaned, wall under 3-bay sink in kitchen has been repaired; 15C-excess articles in back room storage area have been removed; 12C-leak under 3-bay sink repaired (was not leaking previously, per operator); 14B-door sweep installed which eliminated gap under door to exterior, doors closed completely in dry storage area, location of walk-in refrigerator; 10A-food grade buckets have been ordered, non-food grade buckets no longer in use. 10B-shelving in refrigeration units has been cleaned, napkins removed. Also, unused dishware has been removed, most of kitchen has been repainted, cracks and crevices have been sealed with caulk. Discussed operators' new procedures for cooling of phf/tcs red sauces, other items which are cooked and cooled, to include addition of ice water and stirring.
No violation noted during this evaluation.	12/08/2015	Re-Inspection	conducted this visit in advance of ttoc date of 12-9-15 to evaluate operator's violation correction progress. Significant progress made in correcting violations cited at the 12-14-15 inspection. CCHD to follow-up on 12-9-15.
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 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. Insects, rodents present Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)	12/04/2015	Inspection	Sanitarian to follow-up with facility owners by phone regarding timetable for correction of items above.
No violation noted during this evaluation.	12/02/2014	Re-Inspection	Violations #11D, 15A corrected from previous visit. Area around fryers in kitchen cleaned, soda guns holsters and beer cooler at bar cleaned. Floor in storage area adjacent to bar cleaned. Discussed possible waiver to store utensils with operator. Sanitarian to provide more information about waiver. No other items evaluated at time of re-inspection.
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Non food contact surfaces of equipment not clean 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) Pesticide application not supervised by a certified applicator Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.	05/23/2014	Inspection	Discussed garlic in butter (and garlic in oil) as a potentially hazardous food/time and temperature controlled for safety food (PHF/TCS), which shall be kept at 45F or less and/or 140F or greater. Operator encouraged to show documentation from supplier to indicated mixture is not PHF/TCS. Discussed cooling of PHF/TCS foods, including marinara; recommended enhancing cooling procedures for cooked pasta, such as cooling with ice and water, smaller quantities or shallower depths. Also recommended working in small quantities when handling, preparing PHF/TCS foods, such as when making meatballs, to limit time when foods are in the danger zone (45-140F). Advised staff that temperature of PHF/TCS foods inside sliding 2-door refrigerator are 44-46F and recommended adjustment or service to refrig. unit. Recommended not re-heating PHF/TCS foods in hot-holding table. Operator stated new hot-holding unit capable of re-heating marinara, etc. to 165F within two hours as required by code. A time-table for correction of two weeks (6/5/14) established for violations 11D and 15A. A reinspection will be conducted to verify correction.
No violation noted during this evaluation.	12/03/2013	Re-Inspection	The following violations corrected from previous inspection; 11d-dirty surfaces in kitchen and bar, cleaned. 15a-unsealed wood and sheetrock in rear storage area covered with smooth and easily cleanable surface. 15a-wall behind 3 bay sink at bar replaced with smooth and easily cleanable material. 15b all light bulbs 'shatter-shield' (plastic coated) in kitchen and rear storage area. 14c-all non commercial poison bait stations removed.
Pesticide application not supervised by a certified applicator Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Non food contact surfaces of equipment not clean Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces	11/19/2013	Inspection	ttoc for cleaning 2 weeks, 12-3-13. ttoc 4 weeks, 12-17-13, for wall behind 3 bay at bar.
Pesticide application not supervised by a certified applicator Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) 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	12/12/2012	Inspection
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Pesticide application not supervised by a certified applicator Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)	07/26/2011	Inspection
Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces	05/19/2010	Inspection
Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred 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	06/12/2009	Inspection
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Non food contact surfaces of equipment not clean Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded	12/02/2008	Inspection
No violation noted during this evaluation.	03/04/2008	Re-Inspection
Non food contact surfaces of equipment not clean Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans	12/14/2007	Inspection
Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).	12/06/2006	Inspection

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