STEVE -N- LU'S DINER
Luanne Dumond


Address: 170 S. Main St., Homer, NY 13077

STEVE -N- LU'S DINER (Health Operation# 272327) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is October 18, 2018.

Business Overview

NYS Health Operation ID 272327
Operation Name STEVE -N- LU'S DINER
Food Service Description Food Service Establishment - Restaurant
Facility Address 170 S. Main St.
Homer
NY 13077
Municipality CORTLANDVILLE
County CORTLAND
Permitted Operator Name LUANNE DUMOND
Permit Expiration Date 01/31/2019
Local Health Department Cortland County
NYSDOH Gazetteer 112000

Inspection Results

Date: 2019-01-15 Type: Inspection Violations: 0 critical, 7 noncritical
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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Comments: Notes: - The facility currently has a 3-compartment sink only to serve as the primary source for ware-washing and only source for food preparation and hand washing. As identified in Item #12C; A food preparation sink containing an appropriate indirect drain fixture shall be provided for safe food handling. Procedures shall be implemented to ensure accessibility for hand washing during all hours of operation. - Please be aware that items 12C, 12E and 15B are repeated violations from pervious reports and require correction. - Contact paper used in the facility shall be maintained in good condition to prevent uncleanable surfaces. It is recommended to replace contact paper with a more dudrable surface. - Upon final installation; seal the sink/wall junctions as necessary. - For sanitation and safety; the facility shall maintain a program of proper oven hood cleaning to prevent grease build-up.
Date: 2018-10-18 Type: Inspection Violations: 1 critical, 6 noncritical
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Comments: Notes: - The facility is currently lacking the presence of a utility/mop sink for the proper disposal of waste water. - The facility currently has a 3-compartment sink only to serve the kitchen as the primary source for ware-washing and only source for food preparation and hand washing. Strict written procedures shall be implemented to ensure safe and sanitary food preparation activities and accessibility for hand washing during all hours of operation. - The facility is allowed to maintain 1-2 trays of raw shelled eggs out at room temperature along the front cooking line. At no time shall raw shelled eggs be stored at room temperature outside of necessary preparation and service time and must be turned over at least every hour. * Please be aware: All violations noted with "***" are repeated violations with continued repeated identified as "***(2) & ***(3)". Failure to correct all repeated violations is cause for corrective action to be pursued by this office.
Date: 2017-12-21 Type: Inspection Violations: 0 critical, 7 noncritical
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Comments: Notes: - The facility is currently lacking the presence of a utility/mop sink for the proper disposal of waste water. - The facility currently has a 3-compartment sink only to serve the kitchen and service line and provides as the primary source for ware-washing and only source for food preparation and hand washing. Strict procedures shall be implemented to ensure safe and sanitary food prep activities and accessibility for hand washing during all hours of operation - Gloves not available at the time of inspection. Discussed proper hand hygiene and the use of hand barriers when handling ready to eat food product. Facility utilizing utensils as hand barriers prior to obtaining an additional supply of gloves. - Few rodent droppings observed in the facility. Thoroughly clean and sanitize all areas exposed to rodent activity and seal all gaps/holes/voids that may serve as access points or harborage areas.
Date: 2016-12-16 Type: Inspection Violations: 1 critical, 8 noncritical
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods.
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 8C: Improper use and storage of clean, sanitized equipment and utensils
Date: 2015-10-20 Type: Inspection Violations: 1 critical, 7 noncritical
Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
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 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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Item 14A: Insects, rodents present
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: A 3-compartment sink is the only sink facilities in the establishment. A designated sink for hand washing only is required in the facility. A food preparation sink is required in all high risk food service establishments.
Date: 2014-10-02 Type: Inspection Violations: 0 critical, 9 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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

Office Location

Street Address 170 S. Main St.
City HOMER
State NY
Zip 13077

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Dataset Information

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).