TAG'S TAVERN (Health Operation# 265200) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is March 26, 2018.
| NYS Health Operation ID | 265200 |
| Operation Name | TAG'S TAVERN |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
3037 State Route 352 Big Flats NY 14814 |
| Municipality | BIG FLATS |
| County | CHEMUNG |
| Permitted Corporation Name | MONITAG, INC. |
| Permitted Operator Name | JAMES RHODES |
| Permit Expiration Date | 07/15/2019 |
| Local Health Department | Chemung County |
| NYSDOH Gazetteer | 075200 |
| Date: 2019-02-20 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 8D: Single service items reused, improperly stored, dispensed, not used when required Item 8A: 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) Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Comments: Observed diced tomatoes and shredded cheese properly cold-held at temperatures of 45F on portable buffet line. Observed properly hot-held meatballs at 146F in a warming unit next to buffet line and corn chowder at 182F in soup kettle unit. Observed sliced tomatoes, diced tomatoes, and shredded cheese in sandwich make unit at temperatures of 40F or less with the lid of the unit down to keep temperatures from reaching greater than 45F. Observed previously cooked mushrooms cooling properly at shallow depths and uncovered in walk-in cooler. Discussed with cook that fried foods are difficult to hot-hold under heating lamps and temperatures should be monitored regularly to ensure they are held at 140F or greater. Discussed preparing potentially hazardous food or time/temperature control for safety (PHF/TCS) items in small, manageable quantities to prevent items from reaching temperatures above 45F or below 140F. Facility in the process of remodeling bar area, moving walk-in cooler, and moving beer cooler. Observed new walk-in cooler installed with sealed, smooth, and easily cleanable surfaces that are light in color. Discussed installing three bay sink and indirect drains at new bar. Construction at time of inspection limited to area with no food storage or service. Discussed closing off areas of kitchen and bar to prevent contamination of food and equipment from construction debris during renovations. Facility to contact CCHD at completion of renovations and recommend contact CCHD with any questions throughout process. |
||
| Date: 2018-03-26 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Reinspection conducted to follow up on time table of correction (TTOC) given for violation from previous inspection. Item 15B, kitchen light fixture in disrepair, was corrected and all observed all kitchen lighting properly functioning. Employee stated facility begun using empty soda bottle crates to keep shipments of food service items off floor a minimum of 6 inches. No other violation observed during time of inspection. | ||
| Date: 2018-02-26 | Type: Inspection |
Violations:
1 critical,
1 noncritical |
|
Item 5B (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. Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Comments: Observed several items properly cooled or cooling in facility's walk-in cooler. All items cooled on speed racks in shallow pans at depths no more than 4 inches deep and most are transferred to larger pan for cold holding. Discussed storing all food items and single use food service items off floor at minimum 6 inches. Observed proper levels of chlorine (100ppm) sanitizer in facility's dish washing machine and proper level so quaternary ammonia (200ppm) sanitizer in facility's 3 bay sinks at the bar. Discussed designating a single bay of the 3 bay sink, located across from food prep table in kitchen, for hand washing only and using the other 2 bays specifically for food prep. Sanitarian left facility with hand washing stickers to label bay for hand washing only. |
||
| Date: 2017-10-30 | Type: Inspection |
Violations:
1 critical,
1 noncritical |
|
Item 5E (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 45°F as required. Item 8D: Single service items reused, improperly stored, dispensed, not used when required Comments: Employee removing food from salad bar in the dining area of the facility during time of inspection and placing them back into cold holding. Discussed putting all PHF/TCS items back into refrigeration as soon as items are taken back to the kitchen area to prevent items from reaching temperatures over 45F. Observed facility cooling PHF/TCS items in the walk-in cooler at depths no more than 4 inches. Discussed cooling all previously cooked items without a lid until item has reached 45F or less within the approved cooling schedule. |
||
| Date: 2016-04-06 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 8A: 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) Item 11D: Non food contact surfaces of equipment not clean Comments: Observed adequate quaternary ammonia sanitizer levels (200ppm) in sanitizing bay of three bay sink at bar and adequate levels of bleach sanitizer (50ppm) in dish machine. Discussed prevention of bare hand contact of garnishes with bartender. Observed accurate probe thermometer. Discussed proper cooling methods with kitchen manager. |
||
| Date: 2015-02-19 | Type: Inspection |
Violations:
1 critical,
5 noncritical |
|
Item 1H (Critical): Food from unapproved source, spoiled, adulterated on premises. Item 8A: 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) Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Item 8B: In use food dispensing utensils improperly stored Comments: Discussed use of tongs, gloves, etc. to prevent barehand contact with drink garnishes with bar staff. Provided handwash stickers during inspection. Advised kitchen manager to cool TCS/PHF foods without lid. UV intensity meter reading 100% at time of inspection. Since separate handwash sink not located at bar, staff were advised to keep one bay of one 3-bay sink available for hand washing at all times, and keep soap and single use towels stocked at bar for hand washing. Staff may utilize bin containing sanitizer at 3-bay sink or ensure rinse sink empty in order to keep one bay available for handwashing. Wares to washed, rinsed, then sanitized in that order and in separate steps. Test strips for measuring strength of sanitizer for bar sinks, which use quaternary ammonia for sanitizing not available. Proper strength for quaternary ammonia is 200 ppm. Test strips for measuring strength of bleach sanitizer at automatic dish machine, 3-bay sink in kitchen not available. Bleach sanitizer concentration to be 50 ppm for dish machine and 3-bay sink, 100 ppm for use with wet wiping cloths. |
||
| Date: 2014-03-11 | Type: Inspection |
Violations:
1 critical,
4 noncritical |
|
Item 5B (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. Item 8A: 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) Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 8B: In use food dispensing utensils improperly stored Comments: UV meter reading of 100 observed. Discussed employee illness policies, handwashing requirements, including between glove changes, contamination of food service gloves. |
||
| Date: 2013-05-13 | Type: Inspection |
Violations:
1 critical,
4 noncritical |
|
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 8B: In use food dispensing utensils improperly stored Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Comments: Discussed prevention of bare-hand contact with drink garnishes with bartender; suggested use of toothpicks, tongs, gloves, etc. while washing, cutting, handling, placing garnishes. Advised kitchen workers to ensure temporary handwashing facilities be utilized during times when outdoor bar area is used (facility lacks running water). UV meter readout showed "95. |
||
| Date: 2012-02-07 | Type: Re-Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 8F: Improper thawing procedures used Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred |
||
| Date: 2012-01-18 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2012-01-17 | Type: Inspection |
Violations:
3 critical,
2 noncritical |
|
Item 1H (Critical): Food from unapproved source, spoiled, adulterated on premises. Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Item 1B (Critical): Water/ice: unsafe, unapproved sources, cross connections Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
||
| Date: 2011-01-12 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2011-01-11 | Type: Inspection |
Violations:
1 critical,
5 noncritical |
|
Item 1B (Critical): Water/ice: unsafe, unapproved sources, cross connections Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 8A: 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) Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
||
| Department of State (DOS) ID | 1618675 |
| Entity Name | MONITAG, INC. |
| Initial DOS Filing Date | 1992-03-06 |
| Entity Type | DOMESTIC BUSINESS CORPORATION |
| DOS Process Name | MONITAG, INC. |
| DOS Process Address |
P.o. Box 15 Big Flats NEW YORK 14814 |
| Location Name | MONITAG, INC. |
| Location Address |
3037 State Route 352 Big Flats NEW YORK 14814 |
| Street Address | 3037 STATE ROUTE 352 |
| City | BIG FLATS |
| State | NY |
| Zip | 14814 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| GABE'S GRILLE at WILLOWCREEK GOLF CLUB | Gabriel Monks | 3069 State Route 352, Big Flats, NY 14814 | 2018-04-05 |
| OOB - WILLOWCREEK GOLF CLUB | Willowcreek Golf Club, Inc. | 3069 State Route 352, Big Flats, NY 14814 | 2010-04-12 |
| ASHLEY'S ICE CREAM | Donald Davis | 76 Main Street, Big Flats, NY 14814 | 2015-07-01 |
| ELMIRA DRIVE IN | Zurich Drive-in Corp. | 2417 State Route 352, Big Flats, NY 14814 | 2012-08-01 |
| AMERICAN LEGION - SKINNER-ERNEST POST | Skinner-ernest Post Memorial, Inc. | 45 South Olcott Road, Big Flats, NY 14814 | 2018-05-04 |
| DENNY'S SUB SHOP | Dennis Hill | 3161 State Route 352, Big Flats, NY 14814 | 2018-02-09 |
| CORNING INC. BIG FLATS CAFE | Big Flats Cafe · Corning, Inc. | 271 County Route 64, Big Flats, NY 14814 | 2015-04-30 |
| CORNING CATERING'S CAFETERIA | Corning Catering, Inc. | 271 County Route 64, Big Flats, NY 14814 | 2009-01-30 |
| SHANGHAI EXPRESS | Shanghai Express One, Inc. | 84 Canal St., Suite 6, Big Flats, NY 14814 | 2018-11-27 |
| MINIER BROTHERS CATERING | Minier Brothers, Inc. | 84 Canal St., Suite 2, Big Flats, NY 14814 | 2012-01-17 |
Please comment or provide details below to improve the information on TAG'S TAVERN.
| Data Provider | New York State Department of Health (NYSDOH) |
| Jurisdiction | New York State |
This dataset includes 80k food service establishment inspected by New York State Department of Health (NYSDOH).