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.
| 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 |
| 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. |
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| 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. |
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| 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. |
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| 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. |
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| 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. |
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| Date: 2016-01-29 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
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| 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 |
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| 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 |
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| 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 |
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| 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. |
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| 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. |
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| 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. |
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| Street Address | 3065 Main STREET |
| City | Peru, NY |
| State | NY |
| Zip | 12972 |
| 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 |
| 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 |
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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).