T. A.'s Place, 249 Delaware Avenue, Walton, NY 13856 - Restaurant inspection findings and violations

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Business Info

Restaurant name: T. A.'S PLACE
Address: 249 Delaware Avenue, Walton, NY 13856
County: Delaware
Local health department: Oneonta District Office
Restaurant type: Restaurant
Total inspections: 13
Last inspection: 12/03/2015
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Inspection findings

Inspection date

Type

Comments
No violation noted during this evaluation. 12/03/2015Re-InspectionChecked the temperature of the following foods in the Upper Compartment of the Bain Marie (degrees F): Egg Salad - 43.2, Macaroni Salad - 46.8, Potato Salad - 38.7, Tuna Salad - 44.9 to 46.9; Mashed Potatoes in a container near the Bain Marie - 43 to 44. These temperatures are satisfactory and the Tuna Salad is now at an acceptable temperature. No baked potatoes were found cooling at room temperature. Discussed acceptable cooling procedures with the operator. Report e-mailed.
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • 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
  • 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.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Non food contact surfaces of equipment not clean
 03/11/2015InspectionDiscussed deficiencies with the operator, especially encouraging the operator to fill the containers on the Bain marie no more than half full during the Lunch rush. We also discussed cooling of items cooked in the oven, where the operator was encouraged to cool these items no more than 30 minutes before placing them, uncovered, into the walk-in cooler for cooling to 45 degrees F or lower. Thew following temperatures were measured (degrees F): Cooked Stuffed Chicken Breasts in the Walk-IN Cooler - 35.7 to 36.4, Hot Held Meatballs - 145.5 to 150.4. Air Temperature of the Bottom Compartment of the Bain Marie - 37 degrees F, and Air Temperature of the Walk-In Cooler - 36 degrees F. Report e-mailed.
  • Non food contact surfaces of equipment not clean
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 06/03/2014Inspection
  • Non food contact surfaces of equipment not clean
  • Improper use and storage of clean, sanitized equipment and utensils
  • 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)
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 06/28/2013Inspection
  • Wiping cloths dirty, not stored properly in sanitizing solutions
 08/21/2012Inspection
  • Improper thawing procedures used
  • In use food dispensing utensils improperly stored
  • 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)
 12/21/2011Inspection
No violation noted during this evaluation. 04/16/2010Re-Inspection
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • In use food dispensing utensils improperly stored
  • 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.
  • 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: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
 03/01/2010Inspection
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • 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.
  • 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)
 02/13/2009Inspection
No violation noted during this evaluation. 03/17/2008Re-Inspection
  • Improper use and storage of clean, sanitized equipment and utensils
  • 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 kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
 02/15/2008Inspection
No violation noted during this evaluation. 03/20/2007Inspection
No violation noted during this evaluation. 01/24/2006Inspection

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