T. A.'S PLACE (Health Operation# 353932) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is July 12, 2018.
| NYS Health Operation ID | 353932 |
| Operation Name | T. A.'S PLACE |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
249 Delaware Avenue Walton NY 13856 |
| Municipality | WALTON |
| County | DELAWARE |
| Permitted Operator Name | Thomas & Deborah Ackerly |
| Permit Expiration Date | 02/28/2019 |
| Local Health Department | Oneonta District Office |
| NYSDOH Gazetteer | 126800 |
| Date: 2018-07-12 | Type: Inspection |
Violations:
2 critical,
9 noncritical |
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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 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). 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) Comments: Hot held soups temped between 145 to 196 degrees at time of inspection. Egg salad temped at 44 degrees and sausage temped at 44 degrees in prep cooler. Dressing Amana fridge temped at 45 degrees; cook turned fridge temperature down at time of inspection. Proper cooling techniques discussed with cook, including depth of foods while cooling, cooling curve (120 degrees to 70 degrees in 2 hours and then 70 degrees to 45 degrees in 4 additional hours), and monitoring while cooling. Reheating of leftovers also discussed. Leftovers must be reheated to 165 degrees within two hours and then may be held in the steam table at 140 degrees. Sloppy joe meat temped at 43 degrees, beef barley soup temped at 39 degrees, and chili temped at 45 degrees in walk in cooler. Pie temped at 37 degrees, chocolate milk temped at 43 degrees. Discussed cold holding of creamers with waitresses. Discussed need to change contaminated gloves after cracking raw eggs with cook. |
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| Date: 2016-09-26 | Type: Re-Inspection |
Violations:
0 critical,
4 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 8B: In use food dispensing utensils improperly stored Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Majority of violations from previous inspection of 9/6/16 have been addressed, unless noted in this report. No new violations noted during this inspection. Eggs are stored correctly in walk in. Amana refrigerator has a new thermometer and is operating at adequate temperature of 42 degrees. |
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| Date: 2016-09-06 | Type: Inspection |
Violations:
2 critical,
22 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. 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 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 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures 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 8B: In use food dispensing utensils improperly stored Comments: Discussed proper cold holding of non-shelf stable individual creamers with waitress, including use of a deep ice bath and frequent rotation of product into refrigeration. Creamers had been on counter in shallow, inadequate ice bath and on counter for less than one hour and temped at 71-73 degrees. Corrected by waitress at time of inspection by placing creamers in deep ice bath and rotating through refrigeration. Discussed reheating of soup in crockpot with cook. Chicken noodle soup in crockpot approximately one hour temped at 120 degrees. Cook raised temp on crockpot to high to bring to temperature quickly and within two hours. Bean soup in second crock temped at 167 degrees. Walk in thermometer 34 degrees. Chlorine residue in dishwasher is 10 ppm. Gloves being worn at time of inspection. Probe thermometer available. Walton experienced a power outage last night (9/8/16) between 7:30p and 1:30a. Cook said that coolers were shut up during this time and business was closed until morning. Discussed proper procedures for power outages and need to ensure proper cold holding during this period. Any foods that are of inadequate temperatures for two hours or more are to be discarded immediately. |
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| Date: 2015-12-03 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Checked the temperature of the following foods in the Upper Compartment of the Bain Marie (degrees F): Egg Salad - 43.2, Macaroni Salad - 46.8, Potato Salad - 38.7, Tuna Salad - 44.9 to 46.9; Mashed Potatoes in a container near the Bain Marie - 43 to 44. These temperatures are satisfactory and the Tuna Salad is now at an acceptable temperature. No baked potatoes were found cooling at room temperature. Discussed acceptable cooling procedures with the operator. Report e-mailed. | ||
| Date: 2015-03-11 | Type: Inspection |
Violations:
2 critical,
10 noncritical |
|
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 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 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 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred 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 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions 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 Comments: Discussed deficiencies with the operator, especially encouraging the operator to fill the containers on the Bain marie no more than half full during the Lunch rush. We also discussed cooling of items cooked in the oven, where the operator was encouraged to cool these items no more than 30 minutes before placing them, uncovered, into the walk-in cooler for cooling to 45 degrees F or lower. Thew following temperatures were measured (degrees F): Cooked Stuffed Chicken Breasts in the Walk-IN Cooler - 35.7 to 36.4, Hot Held Meatballs - 145.5 to 150.4. Air Temperature of the Bottom Compartment of the Bain Marie - 37 degrees F, and Air Temperature of the Walk-In Cooler - 36 degrees F. Report e-mailed. |
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| Date: 2014-06-03 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
|
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 |
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| Date: 2013-06-28 | Type: Inspection |
Violations:
0 critical,
7 noncritical |
|
Item 8C: Improper use and storage of clean, sanitized equipment and utensils 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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
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| Date: 2012-08-21 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions |
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| Date: 2011-12-21 | Type: Inspection |
Violations:
0 critical,
6 noncritical |
|
Item 8F: Improper thawing procedures used Item 8B: In use food dispensing utensils improperly stored 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) |
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| Street Address | 249 DELAWARE AVENUE |
| City | WALTON |
| State | NY |
| Zip | 13856 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| SUB HUBB | Laura Bush | 247 Delaware Street, Walton, NY 13856 | 2018-12-11 |
| SUBWAY #30705 | John Rigos | 247 Delaware Street, Walton, NY 13856 | 2018-07-12 |
| McDONALD'S #16013 | Mcmontebello, LLC | 205 Delaware Street, Walton, NY 13856 | 2018-07-18 |
| FEATHER & STONE RESTAURANT, INC. | Tara Viti | 38 West Street, Walton, NY 13856 | 2018-07-12 |
| THE PENGUIN CAFE | Van-tag Enterprises | 38 West Street, Walton, NY 13856 | 2016-07-20 |
| PENGUIN CUSTOM ICE CREAM, BRIDGETTE & CO. | Ebh Co.,llc | 38 West Street, Walton, NY 13856 | 2014-12-04 |
| WEST 38 | Mary Jeanniton | 38 West Street, Walton, NY 13856 | 2011-09-29 |
| McDONALD'S WALTON | Mcdean,llc | 205 Delaware Street, Walton, NY 13856 | 2011-02-17 |
| PENGUIN CUSTOM ICE CREAM & CHOP SHOP | Cjh Associates LLC | 38 West Street, Walton, NY 13856 | 2010-04-26 |
| WALTON VOLUNTEER FIRE DEPARTMENT, INC. | Steven Condon | 59 West Street, Walton, NY 13856 | 2018-09-06 |
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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).