LA COCINA AUTHENTIC MEXICAN RESTAURA (Health Operation# 751999) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is November 29, 2018.
| NYS Health Operation ID | 751999 |
| Operation Name | LA COCINA AUTHENTIC MEXICAN RESTAURA |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
211 West Genesee Street Chittenango NY 13037 |
| Municipality | SULLIVAN |
| County | MADISON |
| Permitted Corporation Name | LA COCINA AUTHENTIC MEXICAN RESTAURANT |
| Permitted Operator Name | ANTONIO MENDOZA |
| Permit Expiration Date | 04/30/2019 |
| Local Health Department | Madison County |
| NYSDOH Gazetteer | 262900 |
| Date: 2018-12-19 | Type: Re-Inspection |
Violations:
0 critical,
1 noncritical |
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Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Comments: Re-inspection conducted Wednesday afternoon. All violations cited during previous inspection have been corrected. Holes in the wall and ceiling have been patched. The fans have been cleaned. Handwashing in the employee restroom adequately maintained. All cold holding temperatures observed adequate. All hot holding steam table items observed at adequate temps, 145-170F. New handles have been installed on the prep cooler and the door seals have been cleaned. The ice machine drain is now connected to the main drain above the j-trap, and damaged spots in the drain-line was repaired. At time of inspection, a laborer was was cleaning the kitchen floors by hand and scrapping out the tile floor grout lines. Significant improvement in overall cleanliness was observed. Discussed timing and routine for cleaning of the tortilla scoop, and timing/routine for the salsa and chips; a smaller daily portion is being used. |
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| Date: 2018-11-29 | Type: Inspection |
Violations:
5 critical,
5 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 1B (Critical): Water/ice: unsafe, unapproved sources, cross connections Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). 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 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 11D: Non food contact surfaces of equipment not clean Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin Comments: It is recommended that the facility uses smaller portion for daily service of salsa in conjunction with an ice-bath to maintain cold temps. Discussed options for improving the indirect-drain system of the ice machine. A re-inspection will be conducted in 2-3 weeks. |
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| Date: 2018-03-06 | Type: Inspection |
Violations:
1 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: La Cocina, inspection conducted Tuesday after lunch-rush. Hot holding steam table items found at adequate temps, 145-155F. Cold holding prep cooler items found to be adequate: sliced tomatoes and pico de gallo, 40-44F. Product stem thermometers(2) available and calibrated. Hood will be professionally cleaned this month. Discussed equipment cleaning schedule; inspector observed the monthly ice machine cleaning routine. Hair restraints and hand barrier utilized. Discussed with owner/operator the new routine and increased procedures resulting from the removal of the walk-in cooler; cooler was replaced with two single reach-in units. Restrooms adequately maintained. Soap and papertowels available at all handwashing sinks. |
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| Date: 2017-09-20 | Type: Inspection |
Violations:
0 critical,
2 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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Comments: Operation is much improved; improved cleanliness and improved operational controls. Hot holding temperature of chicken, beef, rice and beans observed at temperatures greater than 140 degrees Fahrenheit. Observed adequate storage of food product. Cold holding temperature of food product held in deli unit observed at temperatures less than 45 degrees Fahrenheit. Commercial dishwasher operated in accordance with manufacturer's instructions; final rinse temperature observed at 120 degrees Fahrenheit with chemical sanitizer detected. Product stem food thermometer evaluated for accuracy. Hand barriers utilized as required. Ventilation adequately maintained. Discussed maintaining adequate accessibility to hand wash sink. Encourage obtaining additional refrigeration equipment. |
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| Date: 2017-02-01 | Type: Re-Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Comments: Hot holding temperature of beef tips, queso, pulled chicken, refried beans, and ground taco meat adequately held at temperatures ranging from 146-159 degrees Fahrenheit. Raw meat and raw shell eggs adequately stored. Food contact surfaces including but not limited to can opener, cheese grater and interior shelving within refrigeration equipment are clean and well maintained. Sanitizing solution prepared and wet wiping cloths properly stored. Discussed ventilation and requirement for further evaluation; increased smoke observed in kitchen area although not excessive. Discussed stapling screen on screen door. Encouraged operator to consider obtaining a booster heater for dishwasher or increasing size of hot water tank so as to ensure dishwasher temperatures are maintained as required by manufacturer. |
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| Date: 2017-01-09 | Type: Inspection |
Violations:
3 critical,
4 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 7F (Critical): Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours. Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions 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 Comments: Operator working to improve facility and operation. Spanish language cooling and reheating brochure provided at time of inspection. Dishwasher operated in accordance with manufacturer instructions; discussed necessity to acquire chemical test strips for dishwasher. Continue to encourage operator to obtain additional refrigeration equipment; refrigerators/freezers are full and limited. Discussed ventilation within kitchen, noticeable increase in smoke observed. Product stem food thermometer evaluated for accuracy. Observed adequate utilization of hand barriers. MCDOH contact number; (315)366-2526. |
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| Date: 2016-09-20 | Type: Re-Inspection |
Violations:
1 critical,
2 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Comments: Excellent improvements have been made at facility. Improvements have been made in regards to cleanliness and food storage. Product stem food thermometer evaluated for accuracy. Mechanical dishwasher operating according to manufacturer instructions; final rinse temperature is 123 degrees Fahrenheit and chemical sanitizer detected. Hot holding temperature of rice, refried beans and all food product stored in steam table are adequate at 140 degrees Fahrenheit and greater. Cold holding temperature of foods maintained in deli unit are adequate at 45 degrees Fahrenheit and less. |
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| Date: 2016-08-24 | Type: Inspection |
Violations:
4 critical,
6 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 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. 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 8F: Improper thawing procedures used Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin Item 9C: Hair is improperly restrained Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Comments: Discussed refrigeration; discussed that additional refrigeration may be necessary. Discussed utilizing additional lids for foods stored in upper portion of deli unit and reducing quantities of foods stored in deli unit. Kitchen floor has been replaced. Sinking walk-in refrigeration/freezer has been removed and replaced by free-standing equipment. Utility room/break room has new flooring, discussed use of utility sink. Observed utilization of hand barriers. Sanitizing solution prepared and wiping cloths adequately stored. Discussed that inadequate dishwash temperature is a repeated violation. |
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| Date: 2016-01-21 | Type: Inspection |
Violations:
0 critical,
5 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 Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions 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) Comments: Food temperatures within hotholding unit are at 150 degrees Fahrenheit and greater. Food product maintained in upper portion of deli unit at 45 degrees Fahrenheit. Discussed safety concerns relative to sinking floor at back entrance and within walk-in refrigerator, risk of slip and fall injuries. Kitchen floor has been in violation on each of the four previous inspections at this facility. Discussed fluorescent lighting in kitchen, bulbs have been removed, recommend evaluating safety of light fixtures. Discussed acceptable sanitizing agents. |
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| Date: 2015-10-19 | Type: Re-Inspection |
Violations:
0 critical,
2 noncritical |
|
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 |
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| Street Address | 211 WEST GENESEE STREET |
| City | CHITTENANGO |
| State | NY |
| Zip | 13037 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| NEW YORK PIZZERIA CHITTENANGO | Mark Cooper | 239 Genesee Street, Chittenango, NY 13037 | 2018-11-16 |
| B AND D LAST CALL BAR AND GRILL | B & D Last Call Bar & Grill | 262 East Genesee Street, Chittenango, NY 13037 | 2018-09-19 |
| DEMARIO'S EATERY | Pamela Demario | 249 Genesee Street, Chittenango, NY 13037 | 2018-04-05 |
| DELPHIA'S RESTAURANT | Tp Restaurant Inc. | 236 Genesee Street, Chittenango, NY 13037 | 2017-10-11 |
| B & D'S LAST CALL BAR & GRILL | B&d's Last Call Bar and Grill Inc. | 262 Genesee Street, Chittenango, NY 13037 | 2013-11-22 |
| REDWOOD TAVERN LLC | Redwood Tavern | 249 Genesee Street, Chittenango, NY 13037 | 2012-01-10 |
| DARLENE'S KITCHEN | Darlene Browell | 302 Genesee Street, Chittenango, NY 13037 | 2018-03-06 |
| BURGER KING CHITTENANGO | Tri-king Ventures LLC | 520 Genesee Street, Chittenango, NY 13037 | 2018-04-20 |
| PIZZA HUT CHITTENANGO | Gc Pizza Hut, LLC | 500 Genesee Street, Chittenango, NY 13037 | 2018-03-06 |
| SUBWAY CHITTENANGO | Chitty Bang Bang Eatery LLC | 505 Genesee Street, Chittenango, NY 13037 | 2018-02-26 |
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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).