Hancock House Food Service Establishment (Health Operation# 558466) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is February 20, 2018.
| NYS Health Operation ID | 558466 |
| Operation Name | Hancock House Food Service Establishment |
| Food Service Description | Food Service Establishment - Food Service Establishment |
| Facility Address |
137 East Front Street Hancock NY 13783 |
| Municipality | HANCOCK |
| County | DELAWARE |
| Permit Expiration Date | 02/28/2021 |
| Local Health Department | Oneonta District Office |
| NYSDOH Gazetteer | 125800 |
| Date: 2018-02-20 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean |
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| Date: 2017-03-23 | Type: Inspection |
Violations:
1 critical,
9 noncritical |
|
Item 1H (Critical): Food from unapproved source, spoiled, adulterated on premises. 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 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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 8B: In use food dispensing utensils improperly stored Comments: All food items are to be properly reheated on the stove before being placed in hot holding table. Reminder all preparation areas should be cleaned and sanitized after any food preparation. |
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| Date: 2016-02-05 | Type: Inspection |
Violations:
2 critical,
4 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 1H (Critical): Food from unapproved source, spoiled, adulterated on premises. Item 11D: Non food contact surfaces of equipment not clean 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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Comments: Handles on stand up units need to be replaced. Smooth cleanable surfaces is needed. All ready to eat food products are be stored above all raw food products throughout all kitchen and storage area refrigeration. Discussion with staff about proper heating methods. |
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| Date: 2015-09-24 | 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 8C: Improper use and storage of clean, sanitized equipment and utensils Item 11D: Non food contact surfaces of equipment not clean Item 8B: In use food dispensing utensils improperly stored 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 8D: Single service items reused, improperly stored, dispensed, not used when required Comments: Personal articles are to be stored outside service areas. Cold items diced potatoes 45, cooked noddles 45, corned beef 42, cooked chicken 40, sandwich unit foods under 38 degrees. Soup at 170, pulled pork 160, Spinach artichoke dip- 175. |
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| Date: 2015-02-26 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Comments: Large cooler in chef area not being used at time of inspection. Cooler is going to be serviced or replaced by summer of 2015. Notify DOH when cooler is serviced or replaced. All hot items above 140 degrees. All cold holding items are below 40 degrees. |
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| Date: 2015-01-13 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: At chef area, the 8 door cooler found not working adequately during DEC 2014 inspection has been voluntarily taken off line. Unit is scheduled to be fixed or replaced by mid spring 2015. Notify DOH with what kitchen is going to do with unit. No violations at time of inspection. | ||
| Date: 2014-12-03 | Type: Inspection |
Violations:
2 critical,
4 noncritical |
|
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 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 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 Comments: Malfunctioning refrigerator at cook-line needed a to be serviced before use. Proof of service is to be sent to DOH, contact information given at conclusion of inspection. All food item and products used for food service is to be stored 6 inches off any floor surface. All handles of equipment are to be smooth and cleanable. |
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| Date: 2014-01-15 | Type: Inspection |
Violations:
1 critical,
5 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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures 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 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained |
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| Date: 2013-03-01 | Type: Inspection |
Violations:
0 critical,
1 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) Comments: Corrections required within 15 days |
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| Date: 2012-01-23 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2011-03-22 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2010-02-11 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2009-03-13 | Type: Inspection |
Violations:
1 critical,
2 noncritical |
|
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) |
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| Street Address | 137 EAST FRONT STREET |
| City | HANCOCK |
| State | NY |
| Zip | 13783 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| CIRCLE E DINER | Hancock East End Enterprises, LLC | 369 East Front Street, Hancock, NY 13783 | 2018-08-10 |
| THE BAKERY | Schwiose LLC | 167 East Front Street, Hancock, NY 13783 | 2018-07-20 |
| NEW CHINA RESTAURANT | New China Restaurant | 110 East Front Street, Hancock, NY 13783 | 2018-07-20 |
| MOO'S RESTAURANT | Moo's, Inc. | 154 East Front Street, Hancock, NY 13783 | 2012-07-23 |
| NEW CHINA RESTAURANT | Zuxing Zhang | 110 East Front Way, Hancock, NY 13783 | 2011-06-17 |
| HANCOCK HIGH SCHOOL CAFETERIA | Hancock Central School District | 67 Education Lane, Hancock, NY 13783 | 2018-04-18 |
| MARTIN'S COZY CORNER RESTAURANT | Martin's Cozy Corner Resaturant, LLC | 11 West Main Street, Hancock, NY 13783 | 2018-07-20 |
| SWEETS N EATS CAFE | Sweets N Eats Cafe, LLC | 11 West Main Street, Hancock, NY 13783 | 2013-06-10 |
| VILLAGE VIDEO ICE CREAM SHOP` | Sweets N Eats Cafe, LLC | 11 West Main Street, Hancock, NY 13783 | 2011-08-15 |
| DCNP - HANCOCK | Delaware Co. Nutrition Program · Delaware Opportunities, Inc. | 232 Wheeler Street, Hancock, NY 13783 | 2018-10-02 |
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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).