SKI WINDHAM -MOUNTAIN EXPRESS CAFETERIA (Health Operation# 354833) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is December 28, 2017.
| NYS Health Operation ID | 354833 |
| Operation Name | SKI WINDHAM -MOUNTAIN EXPRESS CAFETERIA |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
19 Resort Drive Windham NY 12496 |
| Municipality | WINDHAM |
| County | GREENE |
| Permit Expiration Date | 05/31/2019 |
| Local Health Department | Oneonta District Office |
| NYSDOH Gazetteer | 196300 |
| Date: 2019-02-19 | Type: Inspection |
Violations:
2 critical,
3 noncritical |
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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 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred 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: All violations must be corrected and violations may result in enforcement. The following food temperatures were measured (degrees F): Ramen Noodle Counter Sliced Beef - 42 to 43, Sliced Eggs - 43 to 44, Sliced Chicken - 41 to 42, Other - 43, Soup - 181; Shashimi Counter. Tuna - 36, Salmon 34 to 36; Sandwich Cooler. Sliced Tomatoes - 40, Quartered Tomatoes - 43, Sliced Turkey - 42, Chicken Salad - 41; On Display Under the Heat Lamps. French Fries - 145 to 147, Chicken Fingers - 142 to 144; Serving Line Vegetarian Chili - 145 to 150, Macaroni and Cheese - 140 to 143, Beef Chili - 163 to 180, Turkey Chili - 150 to 170; Walk-In Cooler. Ground Beef Crumbles - 40, Cole Slaw - 40. The wash temperature on the Mechanical Dish Washer was 160 degrees F and the Final Rinse temperature was 182 degrees F. Report e-mailed. |
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| Date: 2018-12-26 | Type: Inspection |
Violations:
4 critical,
3 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 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). 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 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 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: All violations must be corrected and violations may result in enforcement. Hot holding temperatures were measured to be 157 degrees F or higher. Chicken and Rice Soup being heated in a water bath was measured to be 190 degrees F. Raw Yellow Fin Tuna and Salmon were measured to be between 40 to 41 degrees F. Report e-mailed. |
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| Date: 2017-12-28 | Type: Inspection |
Violations:
2 critical,
1 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: All deficiencies must be corrected. Food items served on the main serving line, such as chilis, soups and Mac & Cheese were measured to be between 162 to 180 degrees F. Items in the Walk-In Cooler were measured to be about 38 to 40 degrees F. Report e-mailed. |
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| Date: 2016-12-23 | Type: Inspection |
Violations:
0 critical,
4 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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions 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: Discussed deficiencies with the manager. Cold held potentially hazardous food items were all measured to be 43 degrees F or lower. Hot held potentially hazardous food items on the serving line were measured to be 147 to 181 degrees F. Had a brief conversation with the Sushi Chef about the advantage of having one of each item on display. Report e-mailed. |
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| Date: 2016-02-19 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean Comments: All operations were clean and organized. |
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| Date: 2015-09-03 | 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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
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| Date: 2015-02-18 | Type: Inspection |
Violations:
0 critical,
1 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) Comments: Temperatures taken of food items and in refrigeration units are acceptable. Note 10 B operator plans to expand walk in refrigeration and or freezers, plans to be submitted. |
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| Date: 2014-01-17 | Type: Inspection |
Violations:
1 critical,
8 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded 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 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 8D: Single service items reused, improperly stored, dispensed, not used when required Comments: Note for Legends Bar &Grille: (bar had not opened yet)Numerous dirty wiping cloths found draped over sink in bar area. Operator states these are drying after being used the previous day they leave them out to dry because the laundry is only picked up once a week and wet rags smell. Measured food temperatures ( degrees F) at the following restaurants: Sushi Bar: Smoked salmon - 37; Raw Salmon - 39; Cooked Imitation Crab - 40. Mountain Express Cafeteria: Cubed Ham - 42; Whole Turkey Breast - 43; Half Roast Beef - 43. |
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| Date: 2013-02-20 | Type: Inspection |
Violations:
0 critical,
5 noncritical |
|
Item 8D: Single service items reused, improperly stored, dispensed, not used when required 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 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: No hazards or violations were found in the "Cafeteria" at the time of the inspection. New refrigeration units were installed in the food service line of the "Cafeteria". E-mail sent. Senior Inspector - L. Ciaccio. |
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| Date: 2012-06-30 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 8D: Single service items reused, improperly stored, dispensed, not used when required |
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| Date: 2012-02-22 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2011-02-11 | Type: Inspection |
Violations:
1 critical,
6 noncritical |
|
Item 1B (Critical): Water/ice: unsafe, unapproved sources, cross connections 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 8D: Single service items reused, improperly stored, dispensed, not used when required Item 16: Miscellaneous, Economic Violation, Choking Poster, Training. |
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| Date: 2010-02-17 | Type: Inspection |
Violations:
3 critical,
5 noncritical |
|
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. |
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| Street Address | 19 RESORT DRIVE |
| City | WINDHAM |
| State | NY |
| Zip | 12496 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| SEASONS BAR & GRILL | 19 Resort Drive, Windham, NY 12496 | 2018-08-31 | |
| WHEELHOUSE MOUNTAIN LODGE | 19 Resort Drive, Windham, NY 12496 | 2018-01-08 | |
| THE CLUB AT WINDHAM | Ski Windham Operating Corp. | 19 Resort Drive, Windham, NY 12496 | 2017-12-28 |
| THE WUNDERBAR CAFE | 19 Resort Drive, Windham, NY 12496 | 2017-12-28 | |
| BBQ &BAR | 19 Resort Drive, Windham, NY 12496 | 2016-12-28 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| WINDHAM THEATRE | Windham Ventures | 11 Vets Road, Windham, NY 12496 | 2018-08-11 |
| QIN FANG GARDEN | Zhao Li | 5446 Main Street, Windham, NY 12496 | 2018-07-07 |
| BISTRO BRIE & BORDEAUX | Desgaches and Associates, Inc. | 5386 State Route 23, Windham, NY 12496 | 2018-05-19 |
| DALYS COFFEE BAR LLC | Susan Daly | 5410 Route 23, Windham, NY 12496 | 2015-05-20 |
| REFRESH WELLBEING | Refresh Wellbeing, Inc. | 5410 Route 23, Windham, NY 12496 | 2007-12-26 |
| MOUNTAIN MUNCHABLES | James Todaro | 5446 Main Street, Windham, NY 12496 | 2007-09-18 |
| WINDHAM BAGEL CAFE | 5446 Main Street, Windham, NY 12496 | 2005-12-29 | |
| TAPHOUSE & GRILLE | The Perfect Lift · Hunter Grill, LLC | 5359 Route 23 Unit 2b, Windham, NY 12496 | 2018-09-22 |
| NEAPOLIS PIZZERIA & GRILLE | Panagia, Inc. | 5330 State Route 23, Windham, NY 12496 | 2018-08-18 |
| ZEREGA'S RESTAURANT & PIZZERIA | Zerega's Ltd. | 5351 Main Street, Windham, NY 12496 | 2018-05-19 |
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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).