The Gaffer Grille & Tap Room, 58 West Market Street, Corning, NY 14830 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: The GAFFER GRILLE & TAP ROOM
Address: 58 West Market Street, Corning, NY 14830
County: Steuben
Local health department: Hornell District Office
Restaurant type: Food Service Establishment
Total inspections: 16
Last inspection: 03/26/2015
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Inspection findings

Inspection date

Type

Comments
No violation noted during this evaluation. 03/26/2015Inspectionhot foods 140 or above cold 45 below. observed cooling methods
  • Non food contact surfaces of equipment not clean
 09/23/2014Inspection
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
 02/11/2014Inspection
No violation noted during this evaluation. 09/12/2013Inspection
  • In use food dispensing utensils improperly stored
 01/30/2013Inspection
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
  • In use food dispensing utensils improperly stored
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
 10/18/2012Inspection
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • In use food dispensing utensils improperly stored
  • Wiping cloths dirty, not stored properly in sanitizing solutions
 01/25/2012Inspection
  • 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.
 06/27/2011Re-Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • 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.
  • In use food dispensing utensils improperly stored
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Improper thawing procedures used
 05/04/2011Inspection
  • Improper thawing procedures used
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 01/14/2010Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 07/07/2009Inspection
No violation noted during this evaluation. 01/12/2009Re-Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 06/03/2008Inspection
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • 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)
 03/01/2007Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 12/05/2006Re-Inspection
  • 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.
 09/20/2006Inspection3C Food worker was preparing bread for service without gloves or utensils to prevent barehand contact of ready-to-eat food. Bread was voluntarily discarded. 5A Salad prep unit contained 2 cups of tuna salad at 53F and 4 cups of chicken salad at 57F. Food worker said the salads are held in the bottom unit at all times. Salads were voluntarily discarded.

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