McCONNELL'S HOTS (Health Operation# 694516) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is February 14, 2018.
| NYS Health Operation ID | 694516 |
| Operation Name | McCONNELL'S HOTS |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
1138 Lake Street Elmira NY 14901 |
| Municipality | ELMIRA |
| County | CHEMUNG |
| Permitted Corporation Name | ROBERT & ROBERT II McCONNELL |
| Permitted Operator Name | ROBERT McCONNELL |
| Permit Expiration Date | 03/15/2019 |
| Local Health Department | Chemung County |
| NYSDOH Gazetteer | 070101 |
| Date: 2019-02-08 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
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 Comments: A Time Table of Compliance Date of February 22, 2019 has been established to correct the violations listed above. A re-inspection will be conducted after this date to determine compliance. Chlorine sanitizer test kit available for evaluating dish ware washing at rear kitchen 3-bay sink. Numerical thermometer was available for evaluating cooked potentially hazardous (TCS) foods. Discussed use of plastic gloves and routine hand washing with operator during inspection. All cooked potentially hazardous (TCS) foods (hot dogs, meat sauce, chili) were maintained in steam table under hot-holding at +140 dF. Discussed proper cooling and re-heating of cooked potentially hazardous (TCS) foods with operator including use of stainless rectangular pans and limiting food depth to less than 4"inches while under cooling uncovered inside refrigerated storage unit at less than 45 dF. Foods which have been cooked and cooled to be re-heated rapidly to +165 dF before placing into steam table for hot-holding at +140 dF. |
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| Date: 2018-02-14 | Type: Inspection |
Violations:
1 critical,
1 noncritical |
|
Item 7F (Critical): Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours. Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Comments: A Time table of Compliance Date of February 28, 2018 has been established to correct violations listed above. A re-inspection will be conducted after this date to determine compliance. Discussed routine hand washing and proper use of plastic gloves and utensils with Operator during inspection. Numerical thermometer is available for evaluating cooked potentially hazardous foods. Numerical thermometers available inside refrigerated equipment used to store cold potentially hazardous foods, all refrigerated units were maintained at less than 45 dF. |
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| Date: 2017-02-27 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Conducted a re-inspection due to previous inspection report of February 13, 2017. Inside bottom of refrigerator near deep fryer has been cleaned. Hood filters above deep fryer has been cleaned. Will conduct a HACCP training with Operator in future. | ||
| Date: 2017-02-13 | 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 Comments: Checked hot-holding temperatures of cooked potentially hazardous (TCS) foods- meat sauce, sauerkraut, hot dogs found above +160 degrees F. Numerical thermometers available for checking hot potentially hazardous foods. Discussed routine hand washing with Operator during inspection. A Time Table of Compliance Date of February 27, 2017 has been established to correct violations listed above. A re-inspection will be conducted after this date to determine compliance. |
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| Date: 2016-07-11 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Observed meat sauce in hot holding at temperature of 160dF. Observed meat sauce cooling in shallow depths (1-2inches) in metal pans under refrigeration without lids at temperature of 30dF. | ||
| Date: 2016-02-18 | Type: Inspection |
Violations:
2 critical,
0 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. Comments: Observed accurate probe thermometers in kitchen. Observed facility using wavier for cheese sauce. |
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| Date: 2015-03-05 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Violation 8a, 11a and 15c corrected from previous inspection. No food items observed stored on the floor. Test strips for sanitizer are present. Personal items in kitchen have been removed. Hole in wall in hallway, behind door, has been temporarily covered and will be more permanently fixed later in the year. No other items evaluated during re-inspection. Discussed cheese sauce. CCHD to put on waiver. Will send facility a copy of the waiver. The 4 hour discard time will be written down. Facility is only filling tubes half-way. Facility will discard any that is left at the end of each 4 hour time period. | ||
| Date: 2015-02-03 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
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 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 Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Comments: TTOC for above items is 2 weeks (2/17/15). Discussed with operator cooling meat sauce and chili in metal pans (per discussions last year) and then putting food items in plastic bottles to freeze. Discussed with operator waiver for cheese sauce. Probe thermometer observed at time of inspection. Discussed with operator hot-holding cheese for nachos and checking temperature regularly to make sure it's 140 dF or higher. |
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| Date: 2014-06-16 | Type: Inspection |
Violations:
2 critical,
7 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 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 Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 14C: Pesticide application not supervised by a certified applicator 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 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 Comments: Discussed cooling schedule with operator. Discussed methods to ensure that cooling schedule is met, including using a cooling paddle for meat sauce as facility lacks commercial refrigeration and does not have an ice machine. Will provide cooling chart for operator to complete. Discussed with operator options for cold-holding or hot-holding cheddar cheese sauce, or using time instead of temperature as a public health control. Discussed with operator hand-washing and avoiding bare-hand contact with ready-to-eat foods, including lemons used to make fresh squeezed lemonade. FSIO 1 inspection #8 for BP |
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| Date: 2013-07-19 | Type: Inspection |
Violations:
1 critical,
8 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 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred 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 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 8F: Improper thawing procedures used Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Comments: Discussed use of cooling paddle for meat sauce. Facility lacks commercial refrigeration; no ice machine present. Discussed calibration of probe thermometer. Ensure meat products contain USDA inspection stamp. |
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| Date: 2012-02-28 | Type: Inspection |
Violations:
1 critical,
1 noncritical |
|
Item 1B (Critical): Water/ice: unsafe, unapproved sources, cross connections Item 8D: Single service items reused, improperly stored, dispensed, not used when required |
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| Date: 2011-09-16 | Type: Inspection |
Violations:
1 critical,
5 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 11D: Non food contact surfaces of equipment not clean 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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 15D: Improper storage of cleaning equipment, linens, laundry unacceptable |
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| Street Address | 1138 LAKE STREET |
| City | ELMIRA |
| State | NY |
| Zip | 14901 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| SHABACH TABERNACLE OF PRAISE | Needs Supplied Ministries | 1133 Lake Street, Elmira, NY 14901 | 2018-05-02 |
| DIVEN SCHOOL CAFETERIA | Elmira City School District | 1115 Hall Street, Elmira, NY 14901 | 2018-09-24 |
| OUR HOUSE | The Salvation Army | 401 Division Street, Elmira, NY 14901 | 2018-03-28 |
| TALK OF THE TOWN | Danny Durfee | 1118 Lake Street, Elmira, NY 14901 | 2018-03-16 |
| A LIL BIT CARNIVAL | Clyde Poorman Jr | 1118 Lake Street, Elmira, NY 14901 | 2016-11-14 |
| OOB - POORMAN'S CAFE | Joyce Antes | 1118 Lake Street, Elmira, NY 14901 | 2015-01-15 |
| DIVEN Summer Feeding site | Elmira City School District | 1115 Hall Street, Elmira, NY 14901 | 2013-07-10 |
| OOB - POORMAN'S CAFE (under Clyde) | Clyde Poorman Jr | 1118 Lake Street, Elmira, NY 14901 | 2013-01-15 |
| MIMI'S LOUNGE | Mary Simpson | 924 Sullivan Street, Elmira, NY 14901 | 2018-08-30 |
| BURGER KING (ELMIRA) | Bart-rich Enterprises, Inc. | 901 Lake Street, Elmira, NY 14901 | 2018-08-03 |
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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).