OLD COUNTRY BUFFET #237 (Health Operation# 265521) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is February 2, 2018.
| NYS Health Operation ID | 265521 |
| Operation Name | OLD COUNTRY BUFFET #237 |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
821 County Route 64 Elmira NY 14903 |
| Municipality | BIG FLATS |
| County | CHEMUNG |
| Permitted Corporation Name | OCB RESTAURANT COMPANY, LLC |
| Permitted Operator Name | JASON KEMP |
| Permit Expiration Date | 03/15/2019 |
| Local Health Department | Chemung County |
| NYSDOH Gazetteer | 075200 |
| Date: 2019-02-11 | Type: Inspection |
Violations:
1 critical,
5 noncritical |
|
Item 6B (Critical): Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F. Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Comments: Observed 4 hour discard times on hot-held buffet line foods as required by facility's hot-holding waiver. Discussed that all hot-held potentially hazardous food or time/temperature control for safety (PHF/TCS) items are to be labelled with 4 hour discard time as soon as items are removed from cooking or hot-holding alto sham and placed on buffet lines. Observed functioning digital thermometers in cooking area used to confirm minimum cooking and reheating temperatures for food have been met. Observed adequately cold-held PHF/TCS items on buffet line including diced tomatoes at temperature of 40F, cantaloupe at 40F, and grated cheese at 37F. Observed cooling pasta at 77F and discussed proper cooling procedure with manager, including foods must cool from 120F to 70F with 2 hours and from 70F to 45F within an additional 4 hours. Also discussed with cook and manager to cool items using approved methods such as in an ice bath and cooling in walk-in cooler without lids in order to meet approved cooling schedule. Observed high-temperature dishwasher adequately running at 175F for final rinse temperature. |
||
| Date: 2018-02-02 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Reinspection conducted in response to complaint investigation. No evidence observed during visit to support complaint. Observed manager taking temperatures of cut melons using digital probe thermometer and sanitizing tip of thermometer with wiping cloth. Item 12E, leak in hot water valve under employee hand washing sink, from previous inspection corrected. No other items evaluated during time of inspection. | ||
| Date: 2018-01-25 | Type: Inspection |
Violations:
0 critical,
2 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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Comments: Observed facility's functioning digital thermometer. All hot held time/temperature control for safety (TCS/PHF) items under facility's hot holding waiver observed with properly marked discard times and observed staff updating discard times as food items brought out and replaced. Discussed cold holding TCS/PHF items on buffet line at shallow depths to help keep items at 45F of less. Facility's toilet rooms contained soap and paper towels. Staff observed using disposable gloves to prevent bare hand contact when preparing ready to eat food items. |
||
| Date: 2017-05-26 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Conducted reinspection to verify adequate hot-holding, specifically in the Bain-Marie. Reinspection was required after stipulation. Water in bottom of unit was 179-180F as indicated by electronic probe permanently attached to wall and immersed inside water well. Verified temperatures of phf/tcs foods contained inside inserts of Bain-Marie were adequate--all were +140F. Also observed dry erase log used for documenting temperatures of food items in Bain-Marie throughout the day. | ||
| Date: 2017-03-23 | Type: Re-Inspection |
Violations:
1 critical,
1 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 11D: Non food contact surfaces of equipment not clean Comments: Items 8A - observed bucket of fry oil stored on floor and ice scoop stored in ice of large ice machine, 8B - ice bucket stored on floor, 8E - no thermometer in alto sham, 10B - rusty metal storage racks in walk-in freezer and paint peeling off metal shelf support in pantry cooler, 15A - ceiling tile above prep sink area missing, walls of 2 walk-ins in disrepair, and dirty surfaces under equipment throughout kitchen corrected. Observed hold holding waiver being followed correctly with discard times written above all hot held items in buffet area. |
||
| Date: 2017-02-16 | Type: Re-Inspection |
Violations:
0 critical,
10 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 8B: In use food dispensing utensils improperly stored 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 11D: Non food contact surfaces of equipment not clean 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: Re-inspection conducted to check on use of hot holding waiver and to investigate a recent complaint. Observed the new waiver posted in the front dining area on alto-sham door. Observed discard times marked on the card holder above the hot holding buffet units. Since facility not open yet and new items not placed on hot holding buffet, discard times observed were 8 and interview indicated these pertained to a discard time of 8 pm for last night. Their procedure is to change these times as new items begin to be placed onto the hold holding buffet lines this morning. No items observed on hot holding buffet line at start of re-inspection. Provided additional information to manager regarding the hot holding waiver. The following items were corrected from the previous inspection; 8a - did not observe biscuit mix stored on floor. 11d-observed metal shelving on pantry cooler - not dirty surfaces. 12c - no leak observed under sink across from cook line. 12c strain in drain of walk-in freezer - not dirty surfaces. 15a - no mold observed on ceiling of pantry cooler. 15a - tile floor repaired under sink across from cook line. 15b - light fixture in prep area across from pantry cool is shielded. Observed technician working on dish machine - minor repair to conveyor, repair finalized while on site, both technician and manager do not expect any further issues with dish machine. Discussed reheat of cooked and cooled foods and cook of raw foods with cook at cook line. Observed cook using thermometer to verify cooking temps. Discussed free food service training with manager. |
||
| Date: 2017-01-13 | Type: Inspection |
Violations:
3 critical,
9 noncritical |
|
Item 7E (Critical): Other potentially hazardous foods requiring cooking are not heated to 140°F or above. Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained 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 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: ttoc for all items 2-18-17. CCHD to discuss waiver issues. All cold held items on the buffet line temped at 45F or below. Copy of waiver not available on site - Manager made a copy to use. |
||
| Date: 2016-09-02 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Reinspection conducted to verify cleaning of floors, floor drains, walls, especially near walk-in refrigerator and freezer. All items appeared to have been cleaned-corrected from previous inspection. | ||
| Date: 2016-07-08 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Reinspection conducted after stipulation to verify correction of violation #6A-improper hot-holding. During inspection conducted 3/15/2016, facility was observed not following conditions of hot-holding waiver to utilize time as a public health control, as pans containing food items included in the waiver were not marked with the discard time. Pans were marked with discard time at time of reinspection-corrected. | ||
| Date: 2016-03-15 | Type: Inspection |
Violations:
1 critical,
1 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 11D: Non food contact surfaces of equipment not clean Comments: High-temperature sanitizing dish machine reaches adequate temperature for sanitizing (170F+). Discussed cooling requirements for phf/tcs foods with manager. Manager expressed desire to add baked fish filets to existing hold-holding waiver due to difficulty adequately hot-holding due to dry nature. All food utensils and service wares observed at buffet tables appeared adequately cleaned. |
||
| Date: 2015-07-30 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Reinspection conducted to verify correction of item 11C, specifically, unclean food contact surfaces such as utensils, plates, cups, bowls, for which an enforcement action had been taken. All wares observed during reinspection appeared clean. | ||
| Date: 2015-02-20 | Type: Re-Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Comments: Violations from previous inspection corrected. Hot-holding of TCS/PHF in Bain-marie adequate with all food temperatures greater than 140F, temperature of water inside unit approximately 180F. Discussed washing of wares with dish room employees and general manager. According to staff, the utensils are washed three times, and are also pre-soaked and rinsed prior to first wash. During the first run through the dish machine, utensils are laid flat then are placed food contact end up in utensil storage containers for the second cycle, and finally, they are turned food contact end down in storage containers and run through automatic dish machine a third time. Employees inspect wares upon removal from the dish machine. Wait staff have been instructed to remove debris prior to sending wares to dish room. Recommended additional observation of "clean" utensils and utensil storage containers to ensure that unclean wares are not offered for customer use. Plates and other food contact surfaces appeared clean during re-inspection, including upon removal from the dish machine and at buffet. Discussed need to keep TCS/PHF adequately hot-held at carving station, or to use time as a control, which requires CCHD approval. Carving area heat source under foods. General manager to try holding foods at carving station in deeper insert pan to bring food closer to heat and will check with probe thermometer to ensure 140F or greater. Mentioned food safety training offer to GM during re-inspection. New employees starting work soon; may contact CCHD for training soon. |
||
| Date: 2015-01-14 | Type: Inspection |
Violations:
4 critical,
2 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. 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 6B (Critical): Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F. Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding. Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 11D: Non food contact surfaces of equipment not clean Comments: Facilty appears to be properly using waiver to use time as a public health control for various items on buffet as discard time was marked per waiver conditions. General manager provided list of new food items which she requests be added to existing hot-holding waiver. Walk-in refrigerator (not chicken cooler) observed with ambient air temp of 46-48 degrees F during inspection. Food in unit within that range. General manager stated refrigerator had been serviced previous evening. GM also stated some food had been discarded because it was greater than 45dF. Manager was advised to relocate phf/tcs foods to other refrigeration units until walk-in refrigerator was operating such that foods can be adequately held at 45dF or less. Manager stated service call had been placed during inspection. Wide variation in observed temperatures of phf/tcs food items in alto-sham at buffet area. Discussed ensuring foods are adequately re-heated to 165F+ or cooked to the required specific temperature prior to placement in sham. Recommended checking temperatures of phf/tcs foods in sham using probe thermometer. It may be necessary during busy times when the doors of the sham are being opened frequently, to set the thermostat to a higher temperature in order to maintain 140F for phf/tcs foods held within. |
||
| Date: 2014-09-10 | Type: Re-Inspection |
Violations:
1 critical,
1 noncritical |
|
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). |
||
| Department of State (DOS) ID | 3283992 |
| Entity Name | OCB RESTAURANT COMPANY, LLC |
| Initial DOS Filing Date | 2005-11-22 |
| Entity Type | FOREIGN LIMITED LIABILITY COMPANY |
| DOS Process Name | CAPITOL SERVICES, INC. |
| DOS Process Address |
1218 Central Ave Ste 100 Albany NEW YORK 12205 |
| Street Address | 821 COUNTY ROUTE 64 |
| City | ELMIRA |
| State | NY |
| Zip | 14903 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| BARNES & NOBLE BOOKSELLERS, INC #2825 | Barnes & Noble Booksellers, Inc. | 821 County Route 64, Elmira, NY 14903 | 2018-01-25 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| Econolodge - Breakfast for Patrons | Big Flats Lodging Assoc., LLC | 871 County Route 64, Elmira, NY 14903 | 2018-03-09 |
| TACO BELL #28969 | Muy Brands, LLC | 865 County Route 64, Elmira, NY 14903 | 2018-01-18 |
| OOB - TACO BELL #9424 | El Rancho Ny Restr / Quick Svc Mgt, LLC | 865 County Route 64, Elmira, NY 14903 | 2013-02-07 |
| OOB - MAPLE VALLEY FARMS CATERING (under Tom Giles | Tom Giles | 791 County Route 64, Elmira, NY 14903 | 2007-06-11 |
| WENDY'S (CONSUMER SQ.) | River Flats, LLC | 830 County Route 64, Elmira, NY 14903 | 2018-10-26 |
| CHARLEY'S PHILLY STEAKS | Charley's C.s. Inc | 830 County Route 64, Elmira, NY 14903 | 2018-05-15 |
| APPLEBEE'S BAR & GRILL #14 | T.l.c. Central, LLC | 877 County Route 64, Elmira, NY 14903 | 2018-03-01 |
| MT. FUJI JAPANESE RESTAURANT | Elmira Restaurant, Inc | 830 County Route 64, Elmira, NY 14903 | 2018-02-28 |
| T.G.I. FRIDAYS | Gc Fridays Ny, LLC | 830 County Route 64, Elmira, NY 14903 | 2018-02-21 |
| CHARLEY'S PHILLY STEAKS | Mac Food Concepts, Inc | 830 County Route 64, Elmira, NY 14903 | 2017-09-01 |
Please comment or provide details below to improve the information on OLD COUNTRY BUFFET #237.
| 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).