OLIVE GARDEN RESTAURANT #1452 (Health Operation# 265452) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is February 1, 2018.
| NYS Health Operation ID | 265452 |
| Operation Name | OLIVE GARDEN RESTAURANT #1452 |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
3288 Chambers Road Horseheads NY 14845 |
| Municipality | BIG FLATS |
| County | CHEMUNG |
| Permitted Corporation Name | N and D RESTAURANTS, LLC. |
| Permitted Operator Name | CATHERINE DANIELS |
| Permit Expiration Date | 03/15/2019 |
| Local Health Department | Chemung County |
| NYSDOH Gazetteer | 075200 |
| Date: 2019-02-05 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Observed compliance of facility's cold-holding waiver for sliced tomatoes with 4 hour discard time marked above insert. Observed log book and records for facility's permission to cool soups and sauces under reduced oxygen packaging (ROP). Observed all soups and sauces cooled under ROP with proper labels as to when they had to be used or discarded. Observed soups properly hot-held in steam table at 140F or greater, including creamy vegetable soup at 182F and broth soup at 170F. Observed chicken cooking on grill at 167F in thickest part of the piece of chicken. Observed pasta in cooler drawers below the grill at 37F. Observed shredded cheese stored in cold-holding make line at 45F and in ice bath unit at 44F. Discussed keeping shredded cheese stored at low levels in make inserts and using lids on inserts to help keep cheese at 45F or below. High-temperature dishwasher had a final rinse temperature of 190F. Observed sliced tomatoes in walk-in cooler stored at 35F. Observed properly functioning digital thermometer. Observed proper glove use to prevent barehand contact with ready-to-eat foods and hand washing between glove changes to prevent cross contamination of food items. Observed appropriate levels of quaternary ammonia sanitizer, using facility's test strips, at 400ppm in wiping cloth bucket in the kitchen and 200ppm in wiping cloth bucket at the bar. |
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| Date: 2018-02-01 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Facility has functioning digital thermometers. Sauces and soups are cooked and cooled by approved reduced oxygen packaging (ROP) procedure per facility's statewide waiver. Facility keeps ROP soups and sauces for three days and disposes any leftovers at the end of the night. Observed properly labelled discard time for sliced tomatoes at the galley as agreed upon in facility's cold holding waiver. Temperature of blue cheese in cold holding unit at cook line was 44F. Pasta in cold holding unit near cook and chill station was 45F. Discussed monitoring temperatures of cold held items throughout the day to prevent time/temperature control for safety (TCS/PHF) items from reaching temperatures above 45F. Zappa tuscana in soup hot holding unit had a temperature of 180F. Observed staff using gloves to prevent bare hand contact with ready to eat food items. |
||
| Date: 2017-10-23 | Type: Inspection |
Violations:
1 critical,
2 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 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Comments: Observed proper labeling of 4 hour discard times for sliced tomatoes as agreed upon in facility's cold holding waiver. Observed several workers preparing PHF/TCS items in manageable quantities and times. Observed proper cooling of sauce using large ice baths. Discussed use of flour on employee's hands and only for employee's hands to help make putting on gloves easy as facility was instructed to cease using gloves with powder inside. |
||
| Date: 2016-01-26 | Type: Inspection |
Violations:
1 critical,
1 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Discussed waiver with manager to use time period of up to four hours rather than strict temperature control for cut tomatoes at galley. Any tomatoes left over are to be discarded no later than 4 hours after removal from cold-holding unit. Manager understands requirements and requests waiver. Discussed handling of lemons, limes, and other items used in drinks with bartender, including prevention of barehand contact during washing, cutting, portioning, and placing in or on drinks. |
||
| Date: 2015-04-20 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Comments: Facility using a hold time of 4 hours for cut tomatoes at salad make station, which utilized ice for cold-holding. Temperature of tomatoes at time of inspection less than 45F, container marking indicated tomatoes were placed at make station approximately 30 mins prior, to be discarded at 5:30. Discussed application for waiver to use time as a public health control for tomatoes. Also discussed the following recommendations for storing tomatoes smaller amount, deeper in insert pan and replacing ice bath as necessary to ensure tomatoes are 45F or less at all times, if waiver not desired. Discussed prevention of bare-hand contact with bar worker, for drink garnishes, from washing to cutting and placing on or in drinks. Sanitarian to email copy of local waiver application, state-wide waiver for cook/chill procedures. |
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| Date: 2014-06-13 | Type: Inspection |
Violations:
1 critical,
2 noncritical |
|
Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Discussed ensuring adequate cold-holding of potentially hazardous/time & temperature controlled for safety foods being cold-held in ice/ice bath on cook line. |
||
| Date: 2013-07-22 | Type: Inspection |
Violations:
0 critical,
8 noncritical |
|
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans 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 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 8C: Improper use and storage of clean, sanitized equipment and utensils Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained |
||
| Date: 2012-01-26 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 8C: Improper use and storage of clean, sanitized equipment and utensils Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
||
| Date: 2011-02-15 | Type: Inspection |
Violations:
0 critical,
3 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 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
||
| Date: 2010-03-29 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 14C: Pesticide application not supervised by a certified applicator 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: 2009-07-30 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 13B: Garbage storage areas not properly constructed or maintained, creating a nuisance |
||
| Date: 2008-10-29 | 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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing |
||
| Date: 2007-02-09 | Type: Inspection |
Violations:
0 critical,
4 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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures 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) Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
||
| Date: 2006-11-08 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions |
||
| Street Address | 3288 CHAMBERS ROAD |
| City | HORSEHEADS |
| State | NY |
| Zip | 14845 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| HOMETOWN TEAMS BBQ | Sample This Barbecue, LLC | 3300 Chambers Rd, Arnot Mall #17, Horseheads, NY 14844 | 2018-12-04 |
| PICNIC PIZZA - ARNOT MALL | Picnic Pizza of Elmira Ny, Inc | 3300 Chambers Road, Horseheads, NY 14845 | 2018-11-27 |
| HOMETOWN TEAMS BBQ | Nichols and Lewis Productions LLC | 3300 Chambers Rd, Arnot Mall #17, Horseheads, NY 14844 | 2018-05-29 |
| MULAN SUPER CHINA | Sichun Huang | 3300 Chambers Rd (arnot Mall), Horseheads, NY 14845 | 2018-03-13 |
| BURGER KING #663 (ARNOT MALL) | Carrols, LLC | 3300 Chambers Rd, Suite 5169, Horseheads, NY 14845 | 2018-02-20 |
| RUBY TUESDAY #3916 | Ruby Tuesday, Inc. | 3300 Chambers Rd, Suite 5055, Horseheads, NY 14845 | 2018-02-12 |
| BLIMPIE SUBS AND SALADS (ARNOT MALL) | Southern Tier Blimpie | 3300 Chambers Rd, Suite 5023, Horseheads, NY 14845 | 2018-02-12 |
| THE TAZA CAFE | Shawn & Rose Boyer | 3300 Chambers Rd, Arnot Mall, Horseheads, NY 14844 | 2018-01-25 |
| REGAL CINEMA 10 | Regal Entertainment Group / Hoyts Cinema Corp. | 3300 Chambers Road, Horseheads, NY 14844 | 2018-01-09 |
| DUNKIN DONUTS - BIG FLATS | Bapa Chambers Rd LLC | 3317 Chambers Road, Horseheads, NY 14845 | 2018-01-09 |
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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).