- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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03/02/2016 | Inspection | Temps ok. FSE has 5 certified food safety managers. |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
02/10/2016 | Inspection | Please correct all violations by 3/1/16. Email Megan (Megan.hughes@health.ny.gov) with corrections or any questions. |
- Non food contact surfaces of equipment not clean
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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02/05/2016 | Inspection | |
| No violation noted during this evaluation. | 02/02/2016 | Re-Inspection | Re-inspection of item 5E from inspection on 1/13/2016. Corrected. TCS foods in cooler were 45 degrees F and colder. |
- Improper use and storage of clean, sanitized equipment and utensils
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
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01/28/2016 | Inspection | c00726@chilis.com belongs to the Harriman facility (as per general manager). |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Improper use and storage of clean, sanitized equipment and utensils
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01/25/2016 | Inspection | |
| No violation noted during this evaluation. | 01/22/2016 | Re-Inspection | No personal food in prep area. |
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
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01/20/2016 | Inspection | |
- 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.
|
01/13/2016 | Inspection | Part I Critical Item Violation 5E
No Part II Blue Item Violations
Re-inspection in 2-3 weeks |
- Non food contact surfaces of equipment not clean
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- 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
- 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)
- Insects, rodents present
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01/07/2016 | Inspection | Please correct all violations by 2/1/16. Email Megan (megan.hughes@health.ny.gov) with corrections or any questions. |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Insects, rodents present
|
01/06/2016 | Inspection | excellent |
| No violation noted during this evaluation. | 01/06/2016 | Inspection | no violation ATOI |
- Improper thawing procedures used
- Improper use and storage of clean, sanitized equipment and utensils
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Non food contact surfaces of equipment not clean
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12/14/2015 | Inspection | |
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
|
11/30/2015 | Re-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.
- 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)
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
|
11/20/2015 | Inspection | |
| No violation noted during this evaluation. | 11/20/2015 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- In use food dispensing utensils improperly stored
|
11/18/2015 | Inspection | |
| No violation noted during this evaluation. | 11/03/2015 | Inspection | |
| No violation noted during this evaluation. | 09/30/2015 | Inspection | |
| No violation noted during this evaluation. | 09/10/2015 | Inspection | |
| No violation noted during this evaluation. | 08/12/2015 | Re-Inspection | |
- 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)
|
08/10/2015 | Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact 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)
- Non food contact surfaces of equipment not clean
- Non food contact surfaces of equipment not clean
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
|
08/04/2015 | Inspection | |
- In use food dispensing utensils improperly stored
|
07/28/2015 | Inspection | No Part I Critical Item Violations
Part II Blue Item Violation 8B |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
|
06/18/2015 | Re-Inspection | Violation #12E corrected from previous inspection-adequate hot water present at hand wash sink in womens' toilet room. |
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
|
06/15/2015 | Inspection | |
| No violation noted during this evaluation. | 05/14/2015 | Re-Inspection | |
| No violation noted during this evaluation. | 04/28/2015 | Re-Inspection | |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
|
04/27/2015 | Re-Inspection | Violation #6A corrected from previous inspection-hot-holding temperature of chicken ranchero 150F+. Per manager, smaller amounts are being placed in hot-holding, so the depth of the chicken in the hot-holding pan is less than previous. Also, more salsa is included in the recipe as items lacking water are difficult to adequately hot-hold. Handwash sinks in kitchen available for use-not blocked-corrected from previous inspection. |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
04/21/2015 | Re-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.
|
04/20/2015 | Inspection | Walk in cooler at 68 degrees. Maintenance repair man on site fiing the cooler. Per repair man the cooler was at 50 degrees when he arrived at 10:30 am. TTS foods out of temperature for greater than five hours. Management voluntarily discarded 10 salmon cutlets, 15 tilapia cutlets, approx. 95 pounds ribs, approx 50 chicken wings, approx 42 hamburgers, approx 15 pounds shrimp, approx 30 more puonds ribs, approx 5 pounds cooked and saused apples, approx 10 poungs guacamole, approx 5 pounds salsa, approx 10 pounds cooked black beans, 20 pounds corn on the cob, approx 5 pounds corn salsa, approx 10 pounds cooked cheery tomatos and spinach mix, approx five pounds peeled garlic, approx 80 pounds chicken ""crispers"", approx. 40 pounds marinated chicken. Facility is aware that all time temperature sensative foods in the coller are not safe to serve and has voluntarily agreed to discard. Will reinspect in 24 hours to folllow up on repairs. |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- 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
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04/15/2015 | Inspection | 8 E - THERMOMETER MISSING FROM FIRG AT BAR
11 A - AUTO DISHWASHER: NO CHLORINE SANITIZER IN LST CYCLE, 3 BAY SINK SET UP TO SANITIZE MANUALLY, TECH ARRIVED BEFORE END OF INSPECTION TO SERVICE WASHER
11 B - DISHWASHER NOT PROPERLY SANITIZING, SEE ABOVE, CORRECTED |
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
|
04/10/2015 | Re-Inspection | |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Improper thawing procedures used
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
|
04/07/2015 | Inspection | Recommended storing of phf/tcs foods below fill line in plastic insert pans in cold and hot-holding units. Also recommended keeping lids to cold-holding units closed as often as possible, particularly in unit where there are gaps between inserts which allows cold air to escape out of unit. |
| No violation noted during this evaluation. | 04/01/2015 | Re-Inspection | |
- Non food contact surfaces of equipment not clean
- 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)
|
03/18/2015 | Inspection | Please correct all violations by 4/15/15. Email inspector with corrections or any questions. |
- 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.
|
03/17/2015 | Inspection | |
- Non food contact surfaces of equipment not clean
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
03/16/2015 | Inspection | |
| No violation noted during this evaluation. | 03/09/2015 | Inspection | |
| No violation noted during this evaluation. | 05/14/2014 | Inspection | |
| No violation noted during this evaluation. | 02/24/2014 | Inspection | |
| No violation noted during this evaluation. | 03/28/2013 | Inspection | |
| No violation noted during this evaluation. | 02/19/2013 | Inspection | |
| No violation noted during this evaluation. | 03/19/2012 | Inspection | |
| No violation noted during this evaluation. | 01/27/2012 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Single service items reused, improperly stored, dispensed, not used when required
- Non food contact surfaces of equipment not clean
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
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04/21/2011 | Inspection | 8D: Some take-out containers stored out of their original sleeves.
11D: Old coffee stains noted on metal shelf under coffee/beverage station.
15A: Floors in rear storage area are concrete and shows excessive wear pattern. Not smooth and easily cleanable.
15C: Rear storage area has some unnecessary equipment and litter.
|
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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04/18/2011 | Inspection | |
| No violation noted during this evaluation. | 04/11/2011 | Re-Inspection | |
| No violation noted during this evaluation. | 02/24/2011 | Inspection | |
| No violation noted during this evaluation. | 01/11/2011 | Inspection | |
| No violation noted during this evaluation. | 02/05/2010 | Inspection | |
| No violation noted during this evaluation. | 01/25/2010 | Inspection | |
| No violation noted during this evaluation. | 03/12/2009 | Inspection | |
| No violation noted during this evaluation. | 10/28/2008 | Inspection | |
| No violation noted during this evaluation. | 02/25/2008 | Inspection | |
| No violation noted during this evaluation. | 02/06/2008 | Inspection | |
- 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)
|
06/25/2007 | Inspection | |
| No violation noted during this evaluation. | 06/25/2007 | Inspection | |
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
|
06/19/2007 | Inspection | |
| No violation noted during this evaluation. | 06/19/2007 | Inspection | |
- In use food dispensing utensils improperly stored
|
06/15/2007 | Inspection | |
| No violation noted during this evaluation. | 05/30/2007 | Re-Inspection | |
| No violation noted during this evaluation. | 05/14/2007 | Inspection | |
| No violation noted during this evaluation. | 05/08/2007 | Inspection | |
| No violation noted during this evaluation. | 03/23/2007 | 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)
|
03/22/2007 | Inspection | |
| No violation noted during this evaluation. | 02/28/2007 | Inspection | |
| No violation noted during this evaluation. | 02/15/2007 | Inspection | |
- In use food dispensing utensils improperly stored
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
|
01/19/2007 | Inspection | |
| No violation noted during this evaluation. | 01/16/2007 | Inspection | |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Insects, rodents present
- 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
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
|
01/03/2007 | Inspection | |
| No violation noted during this evaluation. | 11/13/2006 | Inspection | |
| No violation noted during this evaluation. | 10/30/2006 | Inspection | |
| No violation noted during this evaluation. | 10/25/2006 | Inspection | |
| No violation noted during this evaluation. | 09/08/2006 | Inspection | |
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
|
07/20/2006 | Inspection | |
| No violation noted during this evaluation. | 07/03/2006 | Inspection | |
| No violation noted during this evaluation. | 05/23/2006 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
|
05/22/2006 | Re-Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical: Food from unapproved source, spoiled, adulterated on premises.
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours.
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- In use food dispensing utensils improperly stored
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
|
04/28/2006 | Inspection | |
| No violation noted during this evaluation. | 03/06/2006 | Inspection | |
| No violation noted during this evaluation. | 02/28/2006 | Inspection | |
| No violation noted during this evaluation. | 10/31/2005 | Inspection | |
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