GREEN ACRES RESTAURANT
Donna Rowley


Address: 3065 Main Street, Peru, Ny, NY 12972

GREEN ACRES RESTAURANT (Health Operation# 828487) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is January 23, 2019.

Business Overview

NYS Health Operation ID 828487
Operation Name GREEN ACRES RESTAURANT
Food Service Description Food Service Establishment - Restaurant/Catering Operation
Facility Address 3065 Main Street
Peru, Ny
NY 12972
Municipality PERU
County CLINTON
Permitted Operator Name Donna Rowley
Permit Expiration Date 12/31/2019
Local Health Department Clinton County
NYSDOH Gazetteer 096000

Inspection Results

Date: 2019-01-23 Type: Inspection Violations: 0 critical, 1 noncritical
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Comments: Well run food service operation. Items checked during inspection include: accuracy of digital food probe thermometer, proper hot and cold holding, proper concentration of sanitizer for wiping cloths, proper sanitizing by diishwasher, availability of handwashing in food prep area, availability and use of barrier (gloves) for handling "ready to eat" food, proper food storage and general sanitation. Facility provides two soups (cream and broth based) made daily in the winter months, which involves cook and hot hold. Each batch is about a gallon.
Date: 2018-03-01 Type: Inspection Violations: 0 critical, 3 noncritical
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Comments: Comment: Other than the floor and the ill equipped handwash station that were cited at last year's second inspection, operator and food workers practice proper food safety and sanitiation. Interior surfaces of refrigeration equipment were clean and well maintained. Items checked during inspection included: accuracy of food probe thermometer, proper hot and cold holding, availability of handwashing in food prep areas, use of barrier (gloves) when handling ready to eat food, proper concentration of sanitizer for wiping cloths, proper sanitizing by dishwasher, proper food storage and general sanitation. Discussed preparation of soup with operator which, she stated, a lot has been served this winter. The soup is made daily. Rarely is there any left at the end of the day, this time of year. Facility does serve local perch. Documentation was verified, that perch was processed at regulated facility.
Date: 2017-11-30 Type: Inspection Violations: 2 critical, 2 noncritical
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
Item 1B (Critical): Water/ice: unsafe, unapproved sources, cross connections
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: Comment: Items checked during inspection included: Accuracy of food probe thermometer, proper hot and cold holding, availability of handwashing in food prep area, proper concentration of sanitizer for wiping cloths, proper sanitizing by dishwasher, proper food storage and general sanitation. Discussed seperation of "ready to eat" dele ham and corn beef on same shelf with raw hamburger and employing hotel pan for secondary containment of any juices that may leak from hamburger packaging to prevent cross contamination. Also, discussed importance of handwashing being readily available in food prep area.
Date: 2017-01-19 Type: Inspection Violations: 2 critical, 2 noncritical
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods.
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Comments: Operator acquired many new pieces of refrigeration equipment, cooking equipment and exhaust hood, as well as, walls resurfaced so they are now smooth sealed and easily cleanable. The Dry storage area has also been expanded. Other then the outside facing corners of certain walls not having finished construction, the food prep and food storage areas look functional and sanitary. Please submit a new sketch that represents the current facility layout that includes the new dry storage area by 2/17/17.
Date: 2016-09-28 Type: Inspection Violations: 0 critical, 1 noncritical
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Comments: This is the second 2016 routine inspection.
Date: 2016-01-29 Type: Inspection Violations: 0 critical, 1 noncritical
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Date: 2015-12-03 Type: Inspection Violations: 0 critical, 1 noncritical
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Date: 2015-01-13 Type: Inspection Violations: 0 critical, 2 noncritical
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Date: 2014-11-07 Type: Inspection Violations: 1 critical, 2 noncritical
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Date: 2014-01-31 Type: Inspection Violations: 1 critical, 2 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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Date: 2013-12-27 Type: Re-Inspection Violations: 1 critical, 0 noncritical
Item 7A (Critical): All poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165°F or above.
Date: 2013-11-22 Type: Inspection Violations: 4 critical, 0 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 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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.
Date: 2013-07-18 Type: Inspection Violations: 1 critical, 0 noncritical
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.

Office Location

Street Address 3065 Main STREET
City Peru, NY
State NY
Zip 12972

Services in the same location

Operation Name DBA/Corporation Name Facility Address Last Inspection
Green Acres Family Restaurant Hanh & Sherry Chung 3065 Main Street, Peru, NY 12972 2013-03-08

Food services with the same zip code

Operation Name DBA/Corporation Name Facility Address Last Inspection
McDonald's Restaurant-Peru Napoli Psc Series LLC Dba Jnf Ny LLC 741 Bear Swamp Road, Peru, NY 12972 2018-12-12
Orchard House Catering, The The Orchard House Catering, LLC 325 State Route 22b, Peru, NY 12972 2018-12-08
Peru Volunteer Fire Dept Food Service Peru Volunteer Fire Department 753 Bearswamp Road, Peru, NY 12972 2018-11-09
Murphy's Tavern Chip /stephanie Blair 225 Route 22b, Peru, NY 12972 2018-10-25
Peru Central High School Cafeteria Peru Central School 17 School Street, Peru, NY 12972 2018-10-19
Peru Rod & Gun Club Peru Rod & Gun Club, Inc. 136 Peru Rod & Gun Club Road Road, Peru, NY 12972 2018-09-19
Forrence Orchards MLC #3 Commissary Food Service Forrence Orchards, Inc. 88 & 90 Mannix Road, Peru, NY 12972 2018-09-14
Everett Orchards MLC 1 & 2 Commissary 675 Calkins Road, Peru, NY 12972 2018-09-13
Adirondack Golf & Country Club Adirondack Golf, Inc. 88 Golf Club Way, Peru, NY 12972 2018-09-11
Chartwells - Valcour Education Conference Center Compass Group Usa, Inc. 3712 State Route 9, Peru, NY 12972 2018-07-23

Competitor

Improve Information

Please comment or provide details below to improve the information on GREEN ACRES RESTAURANT.

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).