Maple Lawn Dairy & Restaurant, 3162 Lower Maple Avenue, Elmira, NY 14901 - Restaurant inspection findings and violations

Business Info

Restaurant name: MAPLE LAWN DAIRY & RESTAURANT
Address: 3162 Lower Maple Avenue, Elmira, NY 14901
County: Chemung
Local health department: Chemung County
Restaurant type: Restaurant
Total inspections: 15
Last inspection: 03/02/2016

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Inspection findings	Inspection date	Type	Comments
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) Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding. Critical: Food from unapproved source, spoiled, adulterated on premises.	03/02/2016	Inspection	Observed employee using digital thermometer on cook line. Observed adequate sanitizer (chlorine) solution in wiping cloth bucket. Discussed storage of ice scoop. Discussed proper glove use. Observed and discussed proper cooling procedures.
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) Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)	02/25/2015	Inspection	15a and 8a violations corrected from previous inspection. Cove-molding and ceiling tiles have been replaced and food is up off of the floor in the walk-in ice cream freezer. Observed test strips for quat sanitizer and bleach sanitizer and probe thermometer at time of inspection. Discussed with operator storing home fries in shallow pan for cooling. Discussed replacement of cracked and chipped lids and containers. UV reading 68 at time of inspection.
No violation noted during this evaluation.	10/30/2014	Re-Inspection	Violations 8a (food no longer uncovered in cold-holding unless actively cooling and not double-stacked with bottom container uncovered), 8b (no food items observed in dipper well), 11d (exterior of ice machine in waitress room has been cleaned and fan covers in walk-in cooler have been cleaned), 10a (cutting board at sandwich-make unit in waitress room has been cleaned and is cleaned regularly), 10b (wooden shelves in front ice cream area have been painted, food is not stored on towels in walk-in cooler or dessert cold-holding unit, and chipped/cracked plastic containers/lids have been replaced) from previous inspection corrected. TTOC of 12/1/14 was set for remaining violations: 15a (cove molding lacking on cook line near cold-holding units and drop ceiling tiles lacking near 3-bay sink) and 8a (food stored on floor in walk-in ice cream freezer). Discussed options with operator.
Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact 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) Non food contact surfaces of equipment not clean Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) In use food dispensing utensils improperly stored Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces	05/07/2014	Inspection	Discussed with operator that hand sanitizer is not a replacement for hand-washing with soap and running water. Discussed calibration of probe thermometers. Discussed cooking temperatures and cooling methods. CCHD will contact owner to establish TTOC for above violations. This is inspection 2 for BP for FSIO-I training.
No violation noted during this evaluation.	03/26/2013	Re-Inspection	corrections made from previous inspection, 12d-hinge repaired on kitchen toilet room - door is now self-closing, 15a-paint on ceiling of walk-in freezer has been repaired.
Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Non food contact surfaces of equipment not clean	03/12/2013	Inspection	discussed storage of employee beverages, sanitizing level for dish machine (chlorine), kitchen toilet room, proper thawing of frozen items, danger zone in NYS code vs info taught at serv-safe class, hand-washing, glove use, and illness policy. Uv reading at 79.
Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours. Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions 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)	03/16/2012	Inspection
Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)	01/13/2011	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. Improper thawing procedures used	03/10/2010	Inspection
In use food dispensing utensils improperly stored Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred	06/10/2009	Inspection
In use food dispensing utensils improperly stored Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures	10/09/2008	Inspection
Wiping cloths dirty, not stored properly in sanitizing solutions Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing	04/03/2007	Inspection
No violation noted during this evaluation.	05/30/2006	Re-Inspection
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 Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas	05/26/2006	Inspection
No violation noted during this evaluation.	10/19/2005	Re-Inspection

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