TRACKSIDE DINING
Nancy Hathaway


Address: 88 Main Street, Sidney, NY 13838

TRACKSIDE DINING (Health Operation# 354935) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is August 6, 2018.

Business Overview

NYS Health Operation ID 354935
Operation Name TRACKSIDE DINING
Food Service Description Food Service Establishment - Restaurant
Facility Address 88 Main Street
Sidney
NY 13838
Municipality SIDNEY
County DELAWARE
Permitted Operator Name Nancy Hathaway
Permit Expiration Date 12/31/2019
Local Health Department Oneonta District Office
NYSDOH Gazetteer 122700

Inspection Results

Date: 2018-08-06 Type: Inspection Violations: 4 critical, 18 noncritical
Item 5D (Critical): Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45°F or less as recommended before they are stored on buffet lines.
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 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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Item 8D: Single service items reused, improperly stored, dispensed, not used when required
Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
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
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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Comments: Hot held chili and meat gravy in kitchen both temped at 141 degrees. Lemon in prep kitchen fridge temped at 41 degrees. Salad bar temps measured as follows: 35 degrees pasta salad, 42 degrees macaroni salad, 43 degrees baked beans, 141-160 degrees soups. Lid on prep station cooler needs to remain shut as much as possible during service to maintain temperatures.
Date: 2017-12-06 Type: Inspection Violations: 0 critical, 0 noncritical
Comments: Facility violation noted during previous inspection have been addressed. Extensive cleaning took place throughout facilities preparation areas, kitchen and walk in cooler. Pest control company still will be serving facility within the month. Once pest control company has been to facility documentation is to be provided to NYS DOH Oneonta district office.
Date: 2017-11-13 Type: Inspection Violations: 3 critical, 6 noncritical
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 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 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 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
Item 11D: Non food contact surfaces of equipment not clean
Comments: Facility had complaint about rodents being seen in kitchen. No rodents were present at time of inspection. Restaurant has a pest control company already servicing establishment. Restaurant is to have kitchen properly cleaned within 15 days working days- by December 4th 2017.
Date: 2017-06-28 Type: Inspection Violations: 2 critical, 9 noncritical
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods.
Item 8F: Improper thawing procedures used
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
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 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: Discussed proper hot holding temperatures. Also discussed proper cooling procedures for boiled potatoes-cool in a single layer in walk-in: temps must reach 45 degrees or below within 4 hours. Brochure on cooling/reheating distributed. Temperatures in cooling units throughout adequate. Discussed need to keep lid of sandwich station closed in between orders to maintain temps.
Date: 2016-09-21 Type: Inspection Violations: 1 critical, 6 noncritical
Item 6B (Critical): Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F.
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
Item 11D: Non food contact surfaces of equipment not clean
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 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)
Comments: Cooler temperatures adequate throughout; 38 degrees Pepsi cooler, 40 degrees walk in cooler. Soup hot holding in crock pot temped at 182 degrees. Chlorine residue in dishwasher rinse 50 ppm. Gloves available.
Date: 2016-04-28 Type: Inspection Violations: 1 critical, 15 noncritical
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
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)
Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs

Office Location

Street Address 88 MAIN STREET
City SIDNEY
State NY
Zip 13838

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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).