Old Country Buffet #237, 821 County Route 64, Elmira, NY 14903 - Restaurant inspection findings and violations

Inspection findings	Inspection date	Type	Comments
No violation noted during this evaluation.	07/30/2015	Re-Inspection	Reinspection conducted to verify correction of item 11C, specifically, unclean food contact surfaces such as utensils, plates, cups, bowls, for which an enforcement action had been taken. All wares observed during reinspection appeared clean.
Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred	02/20/2015	Re-Inspection	Violations from previous inspection corrected. Hot-holding of TCS/PHF in Bain-marie adequate with all food temperatures greater than 140F, temperature of water inside unit approximately 180F. Discussed washing of wares with dish room employees and general manager. According to staff, the utensils are washed three times, and are also pre-soaked and rinsed prior to first wash. During the first run through the dish machine, utensils are laid flat then are placed food contact end up in utensil storage containers for the second cycle, and finally, they are turned food contact end down in storage containers and run through automatic dish machine a third time. Employees inspect wares upon removal from the dish machine. Wait staff have been instructed to remove debris prior to sending wares to dish room. Recommended additional observation of ""clean"" utensils and utensil storage containers to ensure that unclean wares are not offered for customer use. Plates and other food contact surfaces appeared clean during re-inspection, including upon removal from the dish machine and at buffet. Discussed need to keep TCS/PHF adequately hot-held at carving station, or to use time as a control, which requires CCHD approval. Carving area heat source under foods. General manager to try holding foods at carving station in deeper insert pan to bring food closer to heat and will check with probe thermometer to ensure 140F or greater. Mentioned food safety training offer to GM during re-inspection. New employees starting work soon; may contact CCHD for training soon.
Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Non food contact surfaces of equipment not clean 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 hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF. 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 above 140oF during hot holding.	01/14/2015	Inspection	Facilty appears to be properly using waiver to use time as a public health control for various items on buffet as discard time was marked per waiver conditions. General manager provided list of new food items which she requests be added to existing hot-holding waiver. Walk-in refrigerator (not chicken cooler) observed with ambient air temp of 46-48 degrees F during inspection. Food in unit within that range. General manager stated refrigerator had been serviced previous evening. GM also stated some food had been discarded because it was greater than 45dF. Manager was advised to relocate phf/tcs foods to other refrigeration units until walk-in refrigerator was operating such that foods can be adequately held at 45dF or less. Manager stated service call had been placed during inspection. Wide variation in observed temperatures of phf/tcs food items in alto-sham at buffet area. Discussed ensuring foods are adequately re-heated to 165F+ or cooked to the required specific temperature prior to placement in sham. Recommended checking temperatures of phf/tcs foods in sham using probe thermometer. It may be necessary during busy times when the doors of the sham are being opened frequently, to set the thermostat to a higher temperature in order to maintain 140F for phf/tcs foods held within.
Improper thawing procedures used Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).	09/10/2014	Re-Inspection	8e was corrected from previous re-inspection-thermometers observed in both sides of hot holding 'alto-sham' unit. 12c corrected from previous re-inspection-all floor drains free and flowing, new screens observed installed at floor drains for 4 bay sink in dish-machine area. Facility is following conditions of waiver. Facility stated install of new dish-machine scheduled for 9-21-14 and a CCHD inspection is to be conducted prior to opening.
Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures	08/20/2014	Re-Inspection	The following violations were corrected from 8-15-14 re-inspection; 5a-no phf held in ice bath. 5c - no phf observed held at room temp. 6a/6b phf items in hot holding 'alto sham' above 140 deg F. 6a - phf on hot holding waiver properly marked with discard time, in grease pencil. 8b-in use food utensils properly stored. 11a/12c/15a - water leak under dish-machine has been repaired therefore, no water pooling underneath. 11c-plates and utensils on buffet line not dirty.
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. Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding. 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 Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred 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 Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.	08/15/2014	Re-Inspection	Per manager the dish-machine was not operational this morning. Hobart had repaired until and left facility shortly before I arrived. NOTE: I did discuss the dish-machine with a manger this morning at ~10:45 and was informed that until was operating properly.
No violation noted during this evaluation.	08/13/2014	Re-Inspection	Dishwasher operation observed during inspection. Both high-temp and chlorine sanitizers working concurrently; each adequately sanitizing. High-temp sanitizing reaches +160F as per color change sticker. Facility has new dish machine ordered, per manager. Manager was advised to contact CCHD with expected date of installation as new dish machine operation to be evaluated by CCHD.
No violation noted during this evaluation.	03/03/2014	Re-Inspection	Violations 11D, 12E,15A corrected from previous visit. Floor under dish machine, cook line clean, handwash sink repaired. Other items not evaluated during re-inspection.
In use food dispensing utensils improperly stored Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Non food contact surfaces of equipment not clean Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding. Miscellaneous, Economic Violation, Choking Poster, Training.	02/24/2014	Inspection	Manager requests the following foods be added to existing hot-holding waiver: fried items, and riblets, which are baked, cooled, then fried. Food items to be marked in same manner as those currently under waiver. All waivered foods are to be discarded within 4 hours after removal from cooking or hot-holding prior to to service on buffet. Waivered foods are not be re-served.
No violation noted during this evaluation.	10/17/2013	Re-Inspection
Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours. Non food contact surfaces of equipment not clean Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. 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. Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded	09/26/2013	Inspection
No violation noted during this evaluation.	12/05/2012	Re-Inspection
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces	09/27/2012	Re-Inspection
Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred	01/12/2012	Inspection
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty 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) Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing	02/09/2011	Inspection
Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)	02/22/2010	Inspection
Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Wiping cloths dirty, not stored properly in sanitizing solutions Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing	05/12/2009	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) 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.	12/01/2008	Inspection
Critical: Foods or food area/public area contamination by sewage or drippage from waste lines.	03/05/2008	Re-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.	12/18/2007	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. 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) Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces	10/10/2006	Inspection

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Old Country Buffet #237, 821 County Route 64, Elmira, NY 14903 - Restaurant inspection findings and violations

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