Micieli's Comfort Dining, 3177 Seneca Turnpike, Canastota, NY 13032 - Restaurant/Catering Operation inspection findings and violations

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Business Info

Restaurant name: MICIELI'S COMFORT DINING
Address: 3177 Seneca Turnpike, Canastota, NY 13032
County: Madison
Local health department: Madison County
Restaurant type: Restaurant/Catering Operation
Total inspections: 5
Last inspection: 02/29/2016
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Inspection findings

Inspection date

Type

Comments
  • 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)
  • 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: Cooked or prepared foods are subject to cross-contamination from raw foods.
 02/29/2016Re-InspectionOperator has purchased tabletop salad bar for buffet line. Electric buffet warmers have replaced equipment requiring sternos. Soups and hot items on buffet line are covered and adequately protected at time of inspection. Both hot and cold holding temperatures for all foods stored on buffet line are maintained at the required temperatures. Discussed storing utensils within food product while not in use at buffet line. Operator is utilizing Fran Duncan to repair dishwasher, additional parts have been ordered. Interior drawers throughout kitchen have been cleaned and improvement made regarding cleanliness within deli units.
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot 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)
  • In use food dispensing utensils improperly stored
  • 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 below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
 02/02/2016InspectionDishwasher is in the process of being repaired, repairman returning with equipment to repair unit. Discussed requirements for buffet line, hot and cold holding requirements and display requirements. Discussed wall at exit of kitchen where paint is beginning to peel. Hot holding temperatures at 150 degrees Fahrenheit for food stored within hot holding wells in kitchen. Discussed storage of food items in basement storage area, additional pallets required. Food thermometer accurate. Adequate hand barriers utilized. Improvements made to bar ice well.
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Hair is improperly restrained
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
 09/24/2015Inspection-DISCUSSED THE REQUIREMENT FOR NOTICE OF INTENT FOR ADDITION, MODIFICATIONS, ETC -DISCUSSED REQUIREMENT TO SEPERATE ICE FOR CONSUMPTION FROM THAT USED TO COOL ICE PLATE -HAND BARRIERS UTILIZED -DISCUSSED MODIFICATION OF PROCEDURES IN EFFORTS TO RECTIFY TEMPERATURE ABUSE VIOLATIONS.
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 05/06/2015Re-Inspection-ALL PREVIOUS VIOLATIONS HAVE BEEN CORRECTED -ALL CHEMICALS ARE PROPERLY LABELED -DELI UNIT MAINTAINING TEMPERATURE OF 45 DEGREES F TO 140 DEGREES F DISCUSSED -DISCUSSED THAT GAUGE ON DISHWASHER SHALL BE CONSISTANT WITH ACTUAL TEMPERATURE OF WATER -GOOD IMPROVEMENTS
  • Critical: Home canned goods, or canned goods from unapproved processor found on premises
  • 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.
  • Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours.
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
  • 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)
 04/15/2015Inspection-HOME PROCESSED CANNED FOODS REQUIRE A SCHEDULED PROCESS. SCHEDULED PROCESS CAN BE ARRANGED THROUGH AGRICULTURE AND MARKETS -DISCUSSED FOOD HIERARCHY; CHICKEN (POULTRY ON BOTTOM, RAW GROUND BEEF, PORK, FISH, ETC. -DISCUSSED THAT ALL CHEMICALS REQUIRE LABLES DISCUSSED MONITORING FOOD TEMPERATURES REGULARLY WITHIN COLD HOLDING UNITS. KEEP QUANTITIES LOW AND COVERS ON FOOD. -DISCUSSED THAT PRE-COOKED FOOD ITEMS MUST BE REHEATED PRIOR TO PLACING ON HOT HOLDING UNIT.

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