Mcclure's Ny Deli, 1335 College Avenue, Elmira, NY 14901 - Restaurant/Catering Operation inspection findings and violations

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Business Info

Restaurant name: McCLURE'S NY DELI
Address: 1335 College Avenue, Elmira, NY 14901
County: Chemung
Local health department: Chemung County
Restaurant type: Restaurant/Catering Operation
Total inspections: 3
Last inspection: 02/23/2016
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Inspection findings

Inspection date

Type

Comments
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • In use food dispensing utensils improperly stored
 02/23/2016Re-InspectionThe following items were corrected from the 1-29-16 inspection; 1H- no items observed in reduced oxygen packaging (ROP). 7F no items observed improperly reheated. 8a - eggs and pickles stored off the floor in walk-in refrigerator. 10a - galvanized ice scoop has been discarded. 10b-gasket on sandwich make unit in good repair. Discussed requirement to control access to kitchen from the public. In regards to meat cutting operation in rear of facility-discussed proper storage of cuts of meat for 'meat package'. These meat packages may consist of raw chicken, pork, and ground beef, and are stored wrapped in butcher paper together in a card board box. These packages are prepaid and are stored in the walk-in while awaiting pick up by consumer. Advised operator to stored these items in a manner that will not cross contaminate any item and also to be stored on stationary shelves in walk-in and not on rolling cart in walk-in. Discussed calibration of thermometers with kitchen staff, per staff, thermometers are calibrated regularly, CCHD still advised therm calibrated daily.
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • 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)
  • Critical: Food from unapproved source, spoiled, adulterated on premises.
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours.
 01/29/2016Inspectiondemonstrated proper method to calibrate probe thermometer. Discussed proper cooling technique with staff. Since area where cuts of meat are sold has a dedicated entrance facility to control customer access to kitchen.
  • 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)
 08/11/2015InspectionDiscussed setting aside a place to store employee drinks. Discussed with worker how macaroni is cooled. Discussed with worker not storing items in the top of the sandwich make units above the ridge of the inserts. Observed probe thermometer and test strips for bleach sanitizer at time of inspection. Discussed with operator working in quantities that can be handled in approximately 10 minutes. Temperature of soup and other items in steam table was >150F. Discussed options for cheese sauce in squeeze bottle with operator including the possibility of getting a waiver to use time instead of temperature if it is difficult to hot-hold the cheese sauce.

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