Twin Brooks Farm Cafe, 264 State Route 49, Cleveland, NY 13042 - Restaurant inspection findings and violations

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Business Info

Restaurant name: TWIN BROOKS FARM CAFE
Address: 264 State Route 49, Cleveland, NY 13042
County: Oswego
Local health department: Oswego County
Restaurant type: Restaurant
Total inspections: 10
Last inspection: 02/18/2016
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Inspection findings

Inspection date

Type

Comments
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • 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
 02/18/2016InspectionDiscussed cooling of foods, storage of refrigerated items, and labeling of food.
  • 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
  • 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.
 08/03/2015Inspection
No violation noted during this evaluation. 02/26/2015Re-InspectionAll items from 1/22/15 inspection have been corrected. Temp/temp logs for cooling do not indicate food is cooling within required time frame. Inspector will return with new log forms. Education given.
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Hair is improperly restrained
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
  • Improper thawing procedures used
  • 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.
 01/22/2015InspectionDiscussed cooling procedures with owner/operator and cook. Log sheets to record cooling processes are not properly filled out. Sheets must be filled out when temperatures are taken. NOTE: Complaint C15-01-003 was discussed and investigated at the time of inspection. This restaurant cooks and cools several types of foods including potatoes, quiche, sauces, greens and specials. The facility should be designated as HIGH RISK. Will return to check cooling processes and all other violations from today.
  • 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.
 08/06/2014Re-InspectionDiscussed cooling with one of the food service workers. Temperature chart is being used daily. Operator and two food service workers have taken the Serve Safe On Line Course and received a Certificate of Achievement for Food Handler.
  • 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.
  • 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: Cooked or prepared foods are subject to cross-contamination from raw foods.
  • Critical: Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45oF or less as recommended before they are stored on buffet lines.
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 07/07/2014Re-InspectionOperator must keep track of time and temperature of all foods requiring cooling on a daily basis. Suggest operator take a class on food safety. Operator will need to alter menu to eliminate all foods requiring cooling if proper cooling techniques are not used or documented.
No violation noted during this evaluation. 06/04/2014Re-Inspection
No violation noted during this evaluation. 04/29/2014Re-Inspection
  • 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.
 03/27/2014Re-Inspection3/27/14 - ALL ITEMS FROM 2/25/14 INSPECTION CORRECTED.
  • 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: Home canned goods, or canned goods from unapproved processor found on premises
  • Hair is improperly restrained
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Critical: Unwrapped/potentially hazardous foods are reserved.
 02/25/2014Inspection

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