NEW HAPPY FAMILY RESTAURANT
New Happy Family Restaurant, Inc.


Address: 103 South Main Street, Elmira, NY 14904

NEW HAPPY FAMILY RESTAURANT (Health Operation# 824175) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is September 10, 2018.

Business Overview

NYS Health Operation ID 824175
Operation Name NEW HAPPY FAMILY RESTAURANT
Food Service Description Food Service Establishment - Restaurant
Facility Address 103 South Main Street
Elmira
NY 14904
Municipality ELMIRA
County CHEMUNG
Permitted Corporation Name NEW HAPPY FAMILY RESTAURANT, INC.
Permitted Operator Name MIAO ZHI LIN
Permit Expiration Date 03/15/2019
Local Health Department Chemung County
NYSDOH Gazetteer 070101

Inspection Results

Date: 2019-02-19 Type: Inspection Violations: 0 critical, 5 noncritical
Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
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 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
Comments: A Time Table of Compliance Date of March 5, 2019 has been established to correct the violations listed above. A re-inspection will be conducted after this date to determine compliance. Cook staff were observed prepping raw beef and chicken during inspection. Also observed pork ribs which had been cooked previously and were under active cooling on sheet tray inside walk-in cooler uncovered at 89 dF. Cooked pork had been placed into walk-in cooler approx. 1 hr prior, depth of ribs to be maintained at less than 4"inches while cooling. Chlorine test kit available for evaluating dish ware washing and wiping cloth solution. Facility has a digital thermometer available for evaluating cooked potentially hazardous (TCS) foods. Checked food temperatures of cooked foods which were under hot holding during inspection- All soups were being hot-held above 140 dF, cooked won tons- +170 dF, Cooked Rice- + 140 dF to 160 dF. Employees observed properly using utensils during inspection. Reviewed routine hand washing by employees with Operator during inspection.
Date: 2018-09-10 Type: Inspection Violations: 0 critical, 3 noncritical
Item 11D: Non food contact surfaces of equipment not clean
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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: During time of inspection observed cooked chicken wings at 205F, above the minimum cooking temperature of 165F upon removal from fryer, Won Ton soup at 160F, Egg Drop soup at 141F, and Hot and Sour soup at 143F, all in hot-holding steam table. Also observed rice stored in rice cooker one at 143F and rice cooker two at 150F. While in the walk in refrigerator observed cooked chicken wings in the cooling process at a temperature of 42F, noodles stored at 38F, and pork ribs at 37F. During the inspection observed raw shrimp at 40F, raw chicken strips at 41F, and cooked pork at 40F in the top of the cold holding make unit. The bottom portion of the make unit refrigerator was 42F. During inspection observed staff preparing and cooking food with proper utensils. Provided a timetable for correction of all uncorrected violations listed above for ten days, which is no later than September 20, 2018. Advised operator that eliminating food debris from equipment and floors minimizes risk for pest activity. Discussed cooling schedule for potentially hazardous foods, which requires cooling from 120F to 70F within 2 hours and to 45F or less within 4 more hours with operator. Advised cooling in shallow depths. Recommended using sheet tray for cooling, including with General Tso's chicken. Observed General Tso chicken during the cooling process in plastic bins at a depth approximately 4 inches inside of the walk in refrigerator. Temperatures of chicken in middle of bin was 90F and 77F on outside. Chicken had been removed from cooking approximately 1.25 hours prior, per operator, who separated chicken into two separate bins at shallower depths during inspection.
Date: 2017-12-14 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Comments: The following items have been corrected from previous inspection: 8A) Facility is using plastic trays instead of egg crates. 11B) Observed facility's test strips. 11D) Surfaces in freezer and walk-in cooler clean. Shelving rack is in walk-in cooler have been cleaned recently. No other items evaluated during visit.
Date: 2017-03-09 Type: Inspection Violations: 0 critical, 5 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)
Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
Item 11D: Non food contact surfaces of equipment not clean
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Comments: A time-table for correction of all above violations, except for sanitizer test strips, for April 9, 2017 was established during inspection and was agreed upon with operator. Food items observed in refrigeration. Discussed sanitizing sink after preparation of raw foods (chicken, shrimp, etc.) prior to using to wash dishes. Observed food worker using single-use gloves for handling ready to eat foods.
Date: 2016-10-24 Type: Inspection Violations: 1 critical, 1 noncritical
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)
Comments: Observed new refrigeration next to fryer holding chicken and eggs rolls at temperature of 36dF. Observed hot holding of soups in steam table at 146-151dF. Observed accurate digital thermometers. Discussed cooling in shallow depths. Facility has removed non-operational freezer from back storage area (item 10B from previous visit).
Date: 2016-08-10 Type: Re-Inspection Violations: 2 critical, 1 noncritical
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 14C: Pesticide application not supervised by a certified applicator
Comments: The following item has been corrected from previous inspection- 15A) surfaces under equipment clean in kitchen.
Date: 2016-03-09 Type: Inspection Violations: 4 critical, 3 noncritical
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
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 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 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: Observed accurate probe thermometer.
Date: 2015-06-17 Type: Re-Inspection Violations: 0 critical, 1 noncritical
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: Re-inspection conducted to verify walk-in refrigerator and make unit across from cook line were repaired such that potentially hazardous/time and temperature controlled for safety food items could be held at 45F or less. Ambient air temperature of walk-in observed at 43F. Top and bottom sections of make unit observed at 37F. Recommend maintaining walk-in refrigerator at somewhat lower temperature, such as 38-41F, due to large of amount of cooling food items at facility. Facility to re-open. Advised employee to verify temperature of walk-in refrigerator often. Shelving, walls, floor, ceiling of walk-in refrig., top and bottom of make unit, bottom of stand-up freezer, side of fryer, dry storage area-all cleaned-corrected from previous inspection. An additional re-inspection to be conducted in near future due to citing of three or more critical violations.
Date: 2015-06-16 Type: Inspection Violations: 13 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 1H (Critical): Food from unapproved source, spoiled, adulterated on premises.
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
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 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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 8B: In use food dispensing utensils improperly stored
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: Facility voluntarily closed due to inability to adequate cold-hold phf/tcs foods. Facility to contact CCHD to verify walk-in refrigerator and sandwich make unit fixed prior to using to store phf/tcs foods, and re-opening. HVAC service person called during inspection, present prior to conclusion of inspection. Advised employees to clean 3-bay sink prior to dish washing and to set up bays when dish washing in order to wash (with soap), then rinse (water only) and sanitize (bleach and water). Discussed proper hand washing to include with soap and warm water for at least 15 seconds.
Date: 2014-04-21 Type: Re-Inspection Violations: 1 critical, 0 noncritical
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Comments: Advised staff to remove smaller amounts of phf/tcs foods to prep outside of the cooler and to place phf/tcs foods back into cold holding if unable to process that food quickly.
Date: 2014-03-07 Type: Inspection Violations: 2 critical, 1 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 8F: Improper thawing procedures used
Comments: discussed with Jane the importance/requirement of thorough hand-washing, proper glove-use, and prevention of bare hand contact with ready to eat foods, ill food worker policy. Demonstrated therm calibration HOWEVER, no ice on site at time of inspection and thermometer accurate therefore only a demonstration. Recomended the obtainment of ice cube trays or other method in order to calibrate probe therm when necessary. Due to various red critical violations, scheduled a food service training for 3-11-14 at 9:30 am.
Date: 2013-10-29 Type: Re-Inspection Violations: 0 critical, 0 noncritical

Office Location

Street Address 103 SOUTH MAIN STREET
City ELMIRA
State NY
Zip 14904

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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).