- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Non food contact surfaces of equipment not clean
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01/13/2016 | Inspection | A small amount of dead flies were observed within the light shield noted on the previous inspection. A cleaning schedule has been implemented and the owner is working on sealing the fixture such that flies cannot enter the light. Cooling practices for chili, Michigan sauce, thick soups, meat loaf and large cuts of meat were reviewed. Ice water baths and shallow uncovered containers in the walkin cooler are used. Reheating of within 2 hours to 165 deg. F was discussed. Three bay dishwashing and sanitizing buckets were properly made up. |
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Improper use and storage of clean, sanitized equipment and utensils
- Non food contact surfaces of equipment not clean
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10/22/2015 | Inspection | All violations from previous inspection on 1/29/15 were observed to have been corrected. Food temperatures measured with DOH thermocouple thermometer: sliced tomatoes 40 degrees F., chicken breast 43 degrees F., yellow split pea soup 191 degrees F., cream of broccoli soup 169 degrees F, hot dogs 168 degrees F. |
- 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: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 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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01/29/2015 | Inspection | cooling logs were reviewed. |
- Single service items reused, improperly stored, dispensed, not used when required
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- 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)
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
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04/30/2014 | Inspection | The menu was reviewed during the inspection and the prep and of various items were reviewed. Cooling logs should be completed for the majority of items that are being cooked and cooled. |
- Improperly functioning on-site sewage disposal system, improper
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
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02/26/2014 | Inspection | Good luck on your new business. |
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