New Happy Family Restaurant, 103 South Main Street, Elmira, NY 14904 - Restaurant inspection findings and violations

Business Info

Restaurant name: NEW HAPPY FAMILY RESTAURANT
Address: 103 South Main Street, Elmira, NY 14904
County: Chemung
Local health department: Chemung County
Restaurant type: Restaurant
Total inspections: 8
Last inspection: 06/17/2015

Ratings Summary

Based on 1 vote

Overall Rating:		2.3
Ratings in categories:
Food:		1.0
Service:		3.0
Price:		5.0
Ambience:		2.0
Cleanliness:		3.0

Restaurant representatives - add corrected or new information about New Happy Family Restaurant, 103 South Main Street, Elmira, NY 14904 »

Inspection findings	Inspection date	Type	Comments
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)	06/17/2015	Re-Inspection	Re-inspection conducted to verify walk-in refrigerator and make unit across from cook line were repaired such that potentially hazardous/time and temperature controlled for safety food items could be held at 45F or less. Ambient air temperature of walk-in observed at 43F. Top and bottom sections of make unit observed at 37F. Recommend maintaining walk-in refrigerator at somewhat lower temperature, such as 38-41F, due to large of amount of cooling food items at facility. Facility to re-open. Advised employee to verify temperature of walk-in refrigerator often. Shelving, walls, floor, ceiling of walk-in refrig., top and bottom of make unit, bottom of stand-up freezer, side of fryer, dry storage area-all cleaned-corrected from previous inspection. An additional re-inspection to be conducted in near future due to citing of three or more critical violations.
In use food dispensing utensils improperly stored Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). 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. Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding. Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Critical: Food from unapproved source, spoiled, adulterated on premises. 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: 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.	06/16/2015	Inspection	Facility voluntarily closed due to inability to adequate cold-hold phf/tcs foods. Facility to contact CCHD to verify walk-in refrigerator and sandwich make unit fixed prior to using to store phf/tcs foods, and re-opening. HVAC service person called during inspection, present prior to conclusion of inspection. Advised employees to clean 3-bay sink prior to dish washing and to set up bays when dish washing in order to wash (with soap), then rinse (water only) and sanitize (bleach and water). Discussed proper hand washing to include with soap and warm water for at least 15 seconds.
Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).	04/21/2014	Re-Inspection	Advised staff to remove smaller amounts of phf/tcs foods to prep outside of the cooler and to place phf/tcs foods back into cold holding if unable to process that food quickly.
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. Improper thawing procedures used Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).	03/07/2014	Inspection	discussed with Jane the importance/requirement of thorough hand-washing, proper glove-use, and prevention of bare hand contact with ready to eat foods, ill food worker policy. Demonstrated therm calibration HOWEVER, no ice on site at time of inspection and thermometer accurate therefore only a demonstration. Recomended the obtainment of ice cube trays or other method in order to calibrate probe therm when necessary. Due to various red critical violations, scheduled a food service training for 3-11-14 at 9:30 am.
No violation noted during this evaluation.	10/29/2013	Re-Inspection	Regarding door gasket which was in disrepair at kitchen chest freezer, operator is no longer using chest freezer for storage of foods- operator has other freezer equipment available for storage of frozen foods. Corrected.
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)	08/27/2013	Re-Inspection	Cold water fixture at kitchen hand sink is available- corrected from previous TTOC date of 8/22/13. Operator was given an extension to correct door gasket on chest freezer- revised TTOC date of 9/17/13 has been established. Will conduct a re-inspection after this date to determine compliance.
No violation noted during this evaluation.	03/29/2013	Re-Inspection	Violations from previous inspection report of March 14, 2013 corrected. A time table of compliance date of August 22, 2013 was previously established to repair door gasket on chest freezer in rear storage room and to repair cold water fixture at hand wash sink (additional sink available in kitchen for employee hand washing).
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) 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) In use food dispensing utensils improperly stored Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Hot, cold running water not provided, pressure inadequate Non food contact surfaces of equipment not clean Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.	03/14/2013	Inspection	Manager to obtain replacement numerical thermometer for monitoring cooked potentially hazardous foods & hot-holding equipment- to be replaced within 24 hrs.- will re-inspect facility on 3/ 15/ 13 to verify compliance. RE: Door gasket on chest freezer- violation is under a previous time table of compliance date of 8/ 22/ 13 to repair door gasket. Will conduct re-inspection after this date to determine compliance. Have also established a time table of compliance date of 8/ 22/ 13 to repair cold water fixture at hand wash sink (additional hand wash sink is available at facility). Discussed proper cooling of cooked potentially hazardous foods with manager during inspection, also monitoring of dented canned goods. Will conduct a re-inspection of other remaining violations within 2 weeks (after 3/ 28/ 13).

1 User Review:

harry

Added on Aug 24, 2014 8:36 AM

Food:

Service:

Price:

Ambience:

Cleanliness:

they have gone to very small portions for the money

Would you recommend NEW HAPPY FAMILY RESTAURANT to others? No

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