Southern Tier Industries/ Edibles, 711 Sullivan Street, Elmira, NY 14901 - Restaurant/Catering Operation inspection findings and violations

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Business Info

Restaurant name: SOUTHERN TIER INDUSTRIES/ EDIBLES
Address: 711 Sullivan Street, Elmira, NY 14901
County: Chemung
Local health department: Chemung County
Restaurant type: Restaurant/Catering Operation
Total inspections: 11
Last inspection: 02/10/2015
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Inspection findings

Inspection date

Type

Comments
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 02/10/2015InspectionDiscussed with operator keeping cooling PHF foods (pasta) uncovered until at 45 dF or below. Observed test strips for quat sanitizer used in sanitizer buckets for wiping cloths and dish machine. Observed thermocouple at time of inspection.
No violation noted during this evaluation. 09/26/2014Re-InspectionViolation 11a from previous inspection corrected. Facility has test strips for chlorine-based sanitizer for dish machine. Discussed with operator use of these test strips for the dish machine versus the quat-based sanitizer and test strips at the 3-bay sink.
  • Single service items reused, improperly stored, dispensed, not used when required
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
 08/21/2014InspectionDiscussed with operator that the required hot-holding temperature per NYS is 140 dF or higher and cold-holding temperature per NYS is 45 dF or lower. Discussed cooling items to 45 dF or less before covering. Discussed keeping wiping clothes, once they are damp/wet, in sanitizer solution. Discussed with operator hand-washing and preventing barehand contact with ready-to-eat foods.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 02/12/2013Inspectiondiscussed cooling with operator, operator demonstrated proper knowledge of the cooling schedule. Recommended prepping foods in smaller quantities, and not removing food items from sandwich unit in order to make sandwiches. Discussed hand washing, illness policy, glove use, and prep of egg salad.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • 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.
 02/24/2012Inspection
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 01/26/2011Inspection
  • 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 and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 01/26/2010Inspection
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
 01/23/2009Inspection
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
 04/28/2008Inspection
  • 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)
  • Single service items reused, improperly stored, dispensed, not used when required
 11/05/2007Inspection
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 12/19/2006Inspection

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