LOCOMOTIONS SPORTS BAR (Health Operation# 307155) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is November 5, 2018.
| NYS Health Operation ID | 307155 |
| Operation Name | LOCOMOTIONS SPORTS BAR |
| Food Service Description | Food Service Establishment - Restaurant/Catering Operation |
| Facility Address |
136 Railroad Avenue Cobleskill NY 12043 |
| Municipality | COBLESKILL |
| County | SCHOHARIE |
| Permitted Corporation Name | L & B Schaffer LLC |
| Permitted Operator Name | Larry Schaffer |
| Permit Expiration Date | 12/31/2019 |
| Local Health Department | Schoharie County |
| NYSDOH Gazetteer | 472000 |
| Date: 2018-11-05 | 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Walkin cooler is at 36 degrees. Brought pamphlet 3140 on cooling and reheating of potentially hazardous foods. Discussed the rapid cooling of chicken wings in shallow pans and cooking procedure. The raw wings are delivered and placed in a designated and labeled location near the door of the walkin cooler, and are processed soon. The large beef roasts about 20 pound each are cut into about equal portions of for to five pounds each prior to cooking. If cooling the portion, five pounds maximum is good. Six pound portion would be the limit. Discussed the handling of foods with the bar tender and left pamphlet 3138 use of hands in preparation of ready-to-eat foods. The will help assure no bare hand contact while preparing garnish for beverages. Sandwich unit was at 40 degrees according to the correctly placed thermometer and inspectors temperature measurements of the food. Unit is proper. Reach in refrigeration unit dial indicator was at about 30 degrees, and not measuring properly. The thermometer next to the door at top shelf. Recommended the adjustment be checked to see if it can be just a little cooler on top. If adjustment does not work, repair and place foods in the other cooler for the interim. This will prevent foods from being too warm for too long. |
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| Date: 2017-12-08 | Type: Inspection |
Violations:
0 critical,
5 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 11D: Non food contact surfaces of equipment not clean 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 9C: Hair is improperly restrained Comments: Temperatures of foods on stove, ham cooked at 170. ham to be mixed to order into scalloped potatoes. scalloped potatoes two sets cooking one just started At 60 degrees, the other is 200 at one end on bottom and 130 on top needs a mix to thoroughly heat through and cook. dumpster covers were already closed upon arrival required. good, this reduces the opportunity of feral cats, skunks, raccoons from routinely coming for meals at the dumpster. Less likely they will be present in the evening, they are carriers of rabies. |
||
| Date: 2016-12-12 | Type: Inspection |
Violations:
1 critical,
2 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 16: Miscellaneous, Economic Violation, Choking Poster, Training. Comments: Staff member Louise went to work at the sandwich preparation table and prior to handling the ready to eat food, donned a glove and did not bare handle the food for the task out order she had worked with. She observed the no barehand contact with prepared food requirement without prompting. Other barriers can be used depending on the situation: tongs and utensils, napkins, deli paper can all be used as well as gloves when handling food that will not be further cooked. Pork shoulders pork butts in oven being cooked for pulled pork, temperature of one was 60 degrees and staff indicate it has a long way to go tp be finished for preparation. Once the pork reaches 150 degrees minimum with the thermometer on site, then check for the consistency to pull. At 13:55 toward the end of the inspection inspector took temperature again, and the temperature ranged 95 to 110 degrees which was about 25 minutes from first temperature noted Chef Susan plans on pulling after cooking around 4 or 5 pm today. At the rate of temperature increase observed and it is constant cooking temperature, the pork temperature will reach 150 minimum in approximately one hour at about 3 p.m. Check at 3 p.m. to observe the 150 degree minumum. Item corrected from 2015: dumpster covers are closed as required. Item corrected from 2015: the floor of the walk in cooler was repaired. Temperatures at salad/sandwich preparation table and cold holding unit were satisfactory, 4O to 42 segrees. 45 degrees is maximum. Items in walk in cooler were 40 degrees. Has copy of boil water notice check list for food service establishments in casae there is a boil water order issude in the Village water system. Provided a wash rinse sanitize guide for the pot sink, Owner put it at the 3 bay pot sink for use. Note for sanitizing, a cap full of bleach per gallon of warm water should meet sanitiziing requirement. |
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| Date: 2015-07-03 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 13B: Garbage storage areas not properly constructed or maintained, creating a nuisance |
||
| Date: 2014-02-28 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean Comments: Reach in cooler behind bar has brown liquid pooled in back. |
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| Date: 2013-11-22 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2012-12-07 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Comments: Handwash sink in kitchen no soap and drain is very slow. no hot waterr in right hand sink in mens room. Walk-in cooler floor has dirt and debris - oion peels and other items. |
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| Date: 2011-03-29 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 11D: Non food contact surfaces of equipment not clean |
||
| Date: 2010-03-18 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces 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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing |
||
| Date: 2009-02-02 | Type: Inspection |
Violations:
1 critical,
1 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
||
| Date: 2008-03-20 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
||
| Date: 2007-04-09 | Type: Inspection |
Violations:
0 critical,
3 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 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 |
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| Date: 2006-06-06 | Type: Inspection |
Violations:
critical,
noncritical |
| Date: 2005-12-02 | Type: Inspection |
Violations:
critical,
noncritical |
| Street Address | 136 RAILROAD AVENUE |
| City | COBLESKILL |
| State | NY |
| Zip | 12043 |
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| GOLDING ELEMENTARY-MIDDLE SCHOOL | Cobleskill-richmondville School District | 155 Washington Avenue, Cobleskill, NY 12043 | 2018-02-01 |
| Zion Church | 615 East Main Street, Cobleskill, NY 12043 | 2017-07-20 | |
| Zion Church Food Service | Zion Church | 615 East Main Street, Cobleskill, NY 12043 | 2017-07-20 |
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| 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).