- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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09/16/2015 | Inspection | All remaining violations must be corrected no later than 9/30/15. Must send Corey DiLorenzo an email to corey.dilorenzo@health.ny.gov addressing corrective actions taken to all cited violations no later than 9/30/15. |
| No violation noted during this evaluation. | 05/08/2015 | Inspection | |
- 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: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
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05/05/2015 | Inspection | Glove usage noted, hot holding temperatures adequate, walk-in cooler ok. Discussed proper disinfection of ice machine door. |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- 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)
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04/09/2015 | Inspection | Violations reviewed with Tyler - Manager on duty. |
| No violation noted during this evaluation. | 03/28/2015 | Inspection | |
| No violation noted during this evaluation. | 03/10/2015 | Re-Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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03/09/2015 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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03/04/2015 | Inspection | satisfactory.""Violations are specifically listed above and violations not listed, but which are contained in the same category of the indicated violation, are not present. |
- 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
- Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
- 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.
- 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)
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03/03/2015 | Inspection | It is requested that the temperature of the salsas at the self serve station be monitored and documented in a log every two hours until the new equipment arrives. Please keep a record of this log for review. |
- 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
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03/02/2015 | Inspection | |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Miscellaneous, Economic Violation, Choking Poster, Training.
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02/27/2015 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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02/19/2015 | Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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02/18/2015 | Inspection | |
- 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)
- Miscellaneous, Economic Violation, Choking Poster, Training.
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02/09/2015 | Inspection | |
- 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)
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Non food contact surfaces of equipment not clean
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02/06/2015 | Inspection | |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- 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
- Critical: Food from unapproved source, spoiled, adulterated on premises.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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02/05/2015 | Inspection | |
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- 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)
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Garbage storage areas not properly constructed or maintained, creating a nuisance
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
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02/03/2015 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
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01/29/2015 | Inspection | |
| No violation noted during this evaluation. | 01/28/2015 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 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.
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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01/23/2015 | Inspection | Every hot hold food item was measured with a metal stem probe thermocouple thermometer and found to be 140 degrees F or above, Good. A remodel is slated to be done within the next month, Amanda will contact me via email when this is started. |
| No violation noted during this evaluation. | 01/21/2015 | Re-Inspection | |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Single service items reused, improperly stored, dispensed, not used when required
- 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)
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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01/16/2015 | Inspection | |
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Single service items reused, improperly stored, dispensed, not used when required
- Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
- 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
- Insects, rodents present
- In use food dispensing utensils improperly stored
- 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.
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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01/14/2015 | Inspection | * By 2/1/15, operator must submit an invoice for the service of the salsa cold holding unit, OR an action plan and copy of log to monitor salsa to ensure it is discarded after 2 hours at room temperature.
*By 2/1/15, operator must submit an invoice from a certified pesticide applicator showing recommendations to address drain flies.
*All other violations to be corrected by 2/15/15.
Email Megan (Megan.hughes@health.ny.gov) with corrections or any questions.
ADMINISTRARIVE ACTION MAY BE INITIATED. |
- 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)
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01/13/2015 | Inspection | |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
|
01/09/2015 | Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
|
01/05/2015 | Re-Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- 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.
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- 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 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
- 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.
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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01/02/2015 | Inspection | All remaining violations must be corrected no later than 1/16/15. Must send Corey DiLorenzo an email to corey.dilorenzo@health.ny.gov addressing corrective actions taken to all cited violations no later than 1/16/15. |
| No violation noted during this evaluation. | 12/16/2014 | Inspection | |
| No violation noted during this evaluation. | 12/01/2014 | Re-Inspection | |
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
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11/28/2014 | Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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11/17/2014 | Inspection | |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
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11/06/2014 | Inspection | Many hot and cold holding food items were temped with a metal stem probe thermocouple thermometer, and found to be 165 degrees F or above per Moe's regulations, and 45 degrees F or below respectively. |
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- 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
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
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02/25/2014 | Inspection | |
| No violation noted during this evaluation. | 02/19/2014 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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02/10/2014 | Inspection | |
- 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
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
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01/30/2014 | Inspection | |
- In use food dispensing utensils improperly stored
- Miscellaneous, Economic Violation, Choking Poster, Training.
- 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)
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01/29/2014 | Inspection | |
- In use food dispensing utensils improperly stored
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
01/28/2014 | Inspection | |
- Insects, rodents present
- 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
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
|
01/27/2014 | Inspection | Violations to be corrected by2/7/14. Contact Richard Hess via email (rbh01@health.state.ny.us) when completed or with any questions.
In reference to fly problem: Orkin provides pesticide service and is on site approximately biweekly. Pesticide reports must be forwarded to this office to the email above or via fax (793-0427). |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- 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)
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
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01/11/2012 | Inspection | |
- 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.
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01/10/2012 | Inspection | |
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