- Non food contact surfaces of equipment not clean
- 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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01/09/2015 | Inspection | Facility currently limited to cook and serve only due to lack off adequate means to cool PHF/TCS food items as commercial refrigeration and/or walk-in refrigerator are not available at facility. Recommended tray containing pan of deli meats, cheese be filled with ice as needed to ensure temperature of items is less than 45F or less. Temperatures during inspection 47-48F at top layer of meats, less in bottom layer where ice was still present. |
No violation noted during this evaluation. | 10/21/2014 | Re-Inspection | Violations from previous inspection have been corrected, including: 11A-chlorine sanitizer test strips obtained; 15A-ceiling in basement dry storage area repaired, wall above mop sink contains smooth and easily cleanable non-absorptive material, cracks in interior wall of refrigerator covered. No other items evaluated during inspection. Discussed cooling requirements, including placing under active cooling at or before food reaches 140F. Advised staff not to pre-cool on counter. Facility typically cools by ice bath as there are no commercial refrigerators present. |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- 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)
- 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)
- Non food contact surfaces of equipment not clean
- Pesticide application not supervised by a certified applicator
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02/27/2014 | Inspection | ttoc of 3 weeks to correct items, call 7372019 with questions. Discussed cooling with operator. |
- 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
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03/07/2013 | Inspection | Discussed cooling with staff, interview indicates facility cooling numerous items. Supplied operator with 2 cooling schedule sheets. Operator to conduct cooling schedule for potato salad and for gravy. Sponge use not recommended in 14-1 kitchen. Discussed procedure for thermometer calibration and cooling. Item employed to verify final rinse temp of high temp dish machine www.paperthermometer.com. Call CCHD when cooling schedules completed 737-2019. Bleach test required to verify sanitizer strength of bleach solution for wiping cloths, range 50 - 200 ppm |
- 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
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04/03/2012 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- 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: 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.
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03/25/2011 | Inspection | |
No violation noted during this evaluation. | 04/15/2010 | Inspection | |
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