HALFWAY HOUSE
Gifford Cross


Address: 7158 Us Route 9, Elizabethtown, NY 12932

HALFWAY HOUSE (Health Operation# 799284) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is September 24, 2018.

Business Overview

NYS Health Operation ID 799284
Operation Name HALFWAY HOUSE
Food Service Description Food Service Establishment - Food Service Establishment
Facility Address 7158 Us Route 9
Elizabethtown
NY 12932
Municipality ELIZABETHTOWN
County ESSEX
Permitted Operator Name GIFFORD CROSS
Permit Expiration Date 07/31/2019
Local Health Department Saranac Lake District Office
NYSDOH Gazetteer 155200

Inspection Results

Date: 2019-02-12 Type: Inspection Violations: 3 critical, 3 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 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
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 11D: Non food contact surfaces of equipment not clean
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Comments: All violations from the previous inspection are corrected. Cooked chicken in a pan on the stovetop had temperatures ranging from 175-180°F. Cold holding temperatures in the walk-in refrigerator are as follows: potato salad 38°F, corned beef 40°F. Discussed adequate cooking and cooling methods for chicken wings. A cooling log should occasionally be recorded for chicken wings or similar type food items that are being cooked and then cooled. Discussed proper thawing methods for frozen meat.
Date: 2018-09-24 Type: Inspection Violations: 2 critical, 5 noncritical
Item 1H (Critical): Food from unapproved source, spoiled, adulterated on premises.
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods.
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 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 11D: Non food contact surfaces of equipment not clean
Comments: Food temperatures measured: beef rib roast 40° F, mashed potatoes = 40° F, cut tomato = 43° F, blue cheese = 44° F.
Date: 2018-02-14 Type: Inspection Violations: 0 critical, 8 noncritical
Item 8C: Improper use and storage of clean, sanitized equipment and utensils
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 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Comments: All food temperatures measured were acceptable. Some examples include: potato salad = 42° F, corned beef = 40° F, garlic paste = 40° F, cut tomato = 44° F. Discussed cooling procedures used. No cooling logs are maintained. A request was made to complete a cooling log at least once a month for an item being cooled. A cooling log was provided. The cooking temperature of hamburgers was 160° F.
Date: 2017-05-25 Type: Inspection Violations: 1 critical, 3 noncritical
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods.
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
Comments: All food temperatures measured were acceptable - potato salad = 42° F, sliced tomatoes = 43° F. Discussed keeping cooling logs. Observed shellfish tags are retained for 90 days.
Date: 2017-01-19 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2016-09-02 Type: Inspection Violations: 5 critical, 24 noncritical
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
Item 1C (Critical): Home canned goods, or canned goods from unapproved processor found on premises
Item 1H (Critical): Food from unapproved source, spoiled, adulterated on premises.
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 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 13B: Garbage storage areas not properly constructed or maintained, creating a nuisance
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 9C: Hair is improperly restrained
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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 8D: Single service items reused, improperly stored, dispensed, not used when required
Comments: The new kitchen room 3-door refrigerator was marginally working. The only potentially hazardous food stored in this refrigerator at the time of inspection was sour cream and spoiled half and half. The temperature of the sour cream was 46.3 deg. F. Other non-potentially hazardous foods were measured to be 47 to 49 deg. F. Discussed cooling with the chef and asked him to complete cooling logs for items that are cooled. Food temperatures in the walk-in cooler were acceptable. All screen doors should be installed with hinges so that they can be operated as doors and not "removable panels". Chef requested to be sent information on how to legally conduct vacuum packaging on-site.
Date: 2016-01-14 Type: Inspection Violations: 1 critical, 14 noncritical
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Item 8B: In use food dispensing utensils improperly stored
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 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 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred

Office Location

Street Address 7158 US ROUTE 9
City ELIZABETHTOWN
State NY
Zip 12932

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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).