- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Non food contact surfaces of equipment not clean
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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03/01/2016 | Inspection | All violations to be corrected or enforcement actions may be pursued. |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- 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
- 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
- Garbage storage areas not properly constructed or maintained, creating a nuisance
- 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.
- Wiping cloths dirty, not stored properly in sanitizing solutions
- 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: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- 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.
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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11/02/2015 | Inspection | Must correct all violations no later than 11/18/15, expect wall surfaces in walk in cooler and behind dishwasher must be smooth and easily cleanable no later than 1/31/16. Must send Corey DiLorenzo an email to corey.dilorenzo@health.ny.gov addressing corrective actions taken to all cited violations no later than 11/18/15. |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- 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
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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12/10/2014 | Inspection | All of the hot and cold food temperatures measured, including those in the salad bar were 140 degrees F or above and 45 degrees F or below respectively. Proper cooling procedures were observed. Recommend increasing the sanitizing frequency of the drink ice receptacle sink at the bar. |
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Non food contact surfaces of equipment not clean
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03/28/2014 | Inspection | Suggest filling ice on salad bar as levels have thawed out. Temperatures adequate, further reduce possibility of public health hazard by increasing ice level.
Violations to be corrected by 4/08/14. Contact Richard Hess via email (rbh01@health.state.ny.us) when completed or with any questions.
Discussed chicken wing preparation, and method in placed that maintains temperature requirements during cooling. Shallow panning utilized during cooling ensures temperatures are adequate. |
- 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)
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03/14/2013 | Inspection | Violations to be corrected by 3/28/13. Contact Richard Hess @793-3893 when completed or with any questions.
Discussed bare hand contact with ready to eat foods.
Discussed hot/cold holding and cooling requirements. |
- Non food contact surfaces of equipment not clean
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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02/09/2012 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Non food contact surfaces of equipment not clean
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Critical: Food from unapproved source, spoiled, adulterated on premises.
- In use food dispensing utensils improperly stored
- Critical: Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.
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01/19/2011 | Inspection | |
- Non food contact surfaces of equipment not clean
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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02/19/2010 | 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)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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04/08/2009 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Non food contact surfaces of equipment not clean
- 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)
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10/17/2008 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- In use food dispensing utensils improperly stored
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- 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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11/19/2007 | Inspection | |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
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10/30/2006 | Inspection | |
| No violation noted during this evaluation. | 01/06/2006 | Re-Inspection | |
| No violation noted during this evaluation. | 12/01/2005 | Re-Inspection | |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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11/03/2005 | Inspection | 2C - Two dozen raw shell eggs stored above ready to eat rasberry sauce, cottage cheese, and peaches inside the sandwich cooler. Eggs moved to the bottom shelf immediately. No cross contamination was noted.
5C - A 5 gallon bucket of cooked pasta stored next to the grill was temped at 51 degrees F at 2:55 P.M. Food worker, Ed Fisher, said pasta was brought from walk in cooler earlier today around 11:00 A.M. Bucket of pasta was voluntarily discarded immediately. |
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