Mrs. K's Kitchen, 318 Main Street, Middleburgh, NY 12122 - Restaurant inspection findings and violations

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Business Info

Restaurant name: MRS. K'S KITCHEN
Address: 318 Main Street, Middleburgh, NY 12122
County: Schoharie
Local health department: Schoharie County
Restaurant type: Restaurant
Total inspections: 18
Last inspection: 01/28/2016
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Inspection findings

Inspection date

Type

Comments
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 01/28/2016InspectionThis inspection number one of two required for 2016 because of high risk designation, many foods items are cooked then cooled for storage then reheated another day- its food that is prepared through temperature ranges where potentially harmful bacteria can grow tHAT IS 45 DEGREES TO 140 DEGREES FAHRENHEIT. temperatures noted in degrees fahrenheit with associated food product: uncooked corn beef hash out of refrigeration then portion on to grill at 40 degrees, then immediately placed back in refrigerator. good it is not left out and refrigerator is working well. fresh soups cooking cream of cauliflower 181 chili 170 split pea 188 NOTE depending on ingredient the final cook temperature will be different, if ground meat thne 158 minimum if raw chicken then 165 precooked ingredients is 140, so the temperatures are satisfactory fail safe temperature for any ingredient is 165 minimum beacon on grill at 161 the minimum for not precooked pork ,beacon is 150 so this is fine. the corned beef hash at cooking on the grill reached 178. the minimum would be 165 if using precooked and reheated potatoes in hash. so this is fine minimum is165 eggs over easy on grill 170 omlet internal was 145 and rising note the ingredients you add if there is raw meat products which is generally not requested always be aware of the temperature needed for the ingredients. hamburgers cooking temperatur taken by operator 160 and rising 158 is minimuum. NOTE: Item 15 A cited in reort of 11052016 the horizontal surfaces of the shelves near the 3bay sink had sealing coating applied to the plywood surface to meet code requirements.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 11/05/2015InspectionCorrect as noted in early 2016.
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 06/11/2015Inspection
  • Improper use and storage of clean, sanitized equipment and utensils
 11/13/2014InspectionPlates cups stored food side up
No violation noted during this evaluation. 01/13/2014Inspection
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
  • Hair is improperly restrained
 10/18/2013Inspection
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
 02/25/2013InspectionNo sanitizer test kit - Quaternary ammonia - gave example of where to get test strips.
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
 11/26/2012InspectionNo self closing doors on Restrooms.
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
 01/28/2011Inspection
  • 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
 08/30/2010Inspection
No violation noted during this evaluation. 02/22/2010Re-Inspection
  • Critical: Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between.
  • 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
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Improper storage of cleaning equipment, linens, laundry unacceptable
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Improper use and storage of clean, sanitized equipment and utensils
  • Critical: Food from unapproved source, spoiled, adulterated on premises.
  • 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: Home canned goods, or canned goods from unapproved processor found on premises
  • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
 01/27/2010Inspection
No violation noted during this evaluation. 01/22/2010Inspection
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • 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)
 03/04/2009Inspection
  • 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.
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 01/23/2009Inspection
No violation noted during this evaluation. 02/11/2008Inspection
No violation noted during this evaluation. 02/21/2007Inspection
No violation noted during this evaluation. 02/10/2006Inspection

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