First United Methodist Church, 70 South Main Street, Newark Valley, NY 13811 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: FIRST UNITED METHODIST CHURCH
Address: 70 South Main Street, Newark Valley, NY 13811
County: Tioga
Local health department: Tioga County
Restaurant type: Food Service Establishment
Total inspections: 40
Last inspection: 02/12/2016
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Inspection findings

Inspection date

Type

Comments
  • Single service items reused, improperly stored, dispensed, not used when required
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
 02/12/2016InspectionGloves available, accurate thermometer available. True refrigerator at 38 d F ambient air temp. white washington combo freezer/fridge at 36 d F ambient air temp. Dishmachine Sanitizing at 180 dF. Vegetable sink Ok. 3 bay Ok. Spoke to kitchen staff on proper wipe bucket Cl- concentration at 100ppm. Restrooms Ok. Possible renovation in bathrooms. Back strorage Ok. Recieved workers comp. Still waiting on application and Disability. Reviewed sick worker policy. Cpr Ok. choking poster ok. First aid kit ok. Permit posted.
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
 09/06/2015InspectionTemperatures measured: marinating chicken 38 degrees F, potato salad 39 degrees F.
No violation noted during this evaluation. 08/14/2015InspectionNo deficiencies noted. Discussed thermometers in coolers, along with cleaning frequency and procedures. The following temperatures were measured (Degrees F): Roast Beef Sandwich - 39.2; Burger removed from oven - 177.3; Reach-In Cooler - Sliced Tomato Half - 38.5; Chocolate Milk Carton removed from Igloo Cooler - 37.0. The Final Rinse Temperature on the Mechanical Dish Washer was 186 degrees F. Report e-mailed.
  • Miscellaneous, Economic Violation, Choking Poster, Training.
 06/09/2015Inspection
  • Non food contact surfaces of equipment not clean
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
 06/07/2015InspectionCommercial refrigerator 36 degrees, chicken pieces 36 degrees, pasta salad 36 degrees. Education was given on proper hot holding and cold holding of menu items. Proper cleaning procedures and set up of dirty dish cart was conducted with operators. Kitchen will be remodeled this summer starting 6/27/15. Resubmitted per supervisor review
No violation noted during this evaluation. 03/27/2015InspectionHot holding >145F, Cold holding <45F. Proper glove use was reviewed. Proper cooling methods were reviewed, Kitchen was found in good condition and clean. reviewed sick worker policy.
No violation noted during this evaluation. 03/23/2015InspectionNo violations observed.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 03/13/2015Inspection
No violation noted during this evaluation. 02/20/2015Inspection
No violation noted during this evaluation. 02/17/2015Inspection
  • Non food contact surfaces of equipment not clean
  • Improper use and storage of clean, sanitized equipment and utensils
 11/04/2014Inspection
No violation noted during this evaluation. 07/24/2014Inspection
  • Hot, cold running water not provided, pressure inadequate
 07/17/2014Re-Inspection
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Hot, cold running water not provided, pressure inadequate
 07/10/2014Re-Inspection
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Hot, cold running water not provided, pressure inadequate
 07/03/2014Re-Inspection
  • Hot, cold running water not provided, pressure inadequate
  • Non food contact surfaces of equipment not clean
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
 06/27/2014Re-Inspection
  • Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
  • Hot, cold running water not provided, pressure inadequate
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Non food contact surfaces of equipment not clean
 06/20/2014Inspection
No violation noted during this evaluation. 07/16/2013Inspection
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Hair is improperly restrained
 06/25/2013Inspection
No violation noted during this evaluation. 04/01/2013Inspection
No violation noted during this evaluation. 02/14/2013Inspection
No violation noted during this evaluation. 12/17/2012Inspection
No violation noted during this evaluation. 12/12/2012Inspection
No violation noted during this evaluation. 08/02/2012Inspection
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
 07/13/2011Inspection
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 06/29/2011Inspection15B. EXHAUST FAN FILTERS DIRTY IN TWO HOODS OFVE STOVES.
No violation noted during this evaluation. 03/14/2011Inspection
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
 02/18/2011Inspection
No violation noted during this evaluation. 02/10/2011Inspection
No violation noted during this evaluation. 02/09/2011Inspection
No violation noted during this evaluation. 01/21/2011Inspection
No violation noted during this evaluation. 12/06/2010Inspection
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
 08/03/2010Inspection
No violation noted during this evaluation. 08/05/2009Inspection
No violation noted during this evaluation. 12/12/2008Inspection
  • Improper use and storage of clean, sanitized equipment and utensils
 06/26/2008Inspection8C. Desert cups stacked lip dodwn on cardboard layers. Okay to permit.
  • Non food contact surfaces of equipment not clean
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • 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: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • Hot, cold running water not provided, pressure inadequate
  • Single service items reused, improperly stored, dispensed, not used when required
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
 05/06/2008Inspection
  • 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.
 02/15/2008Inspection5B - Chicken broth cooling from morning cooking. Less than 2 hours, put in shallow cold metal pans less than 4"" deep ,and put back in the cooler.
No violation noted during this evaluation. 12/10/2007Inspection
No violation noted during this evaluation. 12/01/2005Inspection

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