GREEN DERBY (Health Operation# 265481) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is March 23, 2018.
| NYS Health Operation ID | 265481 |
| Operation Name | GREEN DERBY |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
113 West First Street Elmira NY 14901 |
| Municipality | ELMIRA |
| County | CHEMUNG |
| Permitted Operator Name | SEAN ROBERTS |
| Permit Expiration Date | 12/15/2019 |
| Local Health Department | Chemung County |
| NYSDOH Gazetteer | 070101 |
| Date: 2018-03-23 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Conducted a re-inspection of facility due to violations from previous inspection report of March 2, 2018. Regarding Item # 12 C- Plumbing wastewater line in basement has been repaired, no leaks evident, Item # 15 B- Ceiling light in kitchen has been replaced with new protective shielding, Hood filters above deep fryers have been cleaned. Violations from previous inspection have been corrected. | ||
| Date: 2018-03-02 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Comments: A Time Table of Compliance Date of March 16, 2018 has been established to correct the violations listed above. A re-inspection will be conducted after this date to determine compliance. Numerical thermometers available to evaluate hot potentially hazardous (TCS) foods, discussed calibration of thermometers with Cook during inspection. Employees were observed properly using utensils and plastic gloves during inspection. Sanitizer test kit available- +200 ppm (quaternary ammonia). |
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| Date: 2017-05-12 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Conducted a re-inspection due to previous violations from inspection report of March 24, 2017. Cove molding has been replaced in corner of kitchen below dish machine. Floor surfaces below deep fryers were cleaned- Corrected. Will schedule a HACCP training exercise later in the year. | ||
| Date: 2017-03-24 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
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: A Time Table Of Compliance Date of April 24, 2017 has been established to correct the violations listed above. A re-inspection will be conducted after this date to determine compliance. Discussed proper use of plastic gloves and utensils with staff during inspection, observed cook staff washing hands during inspection and properly using plastic. Numerical thermometers available for checking cooked potentially hazardous (TCS) foods, discussed calibration of thermometers with cook staff. |
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| Date: 2016-05-20 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Reinspection conducted after stipulation for improper cooling and methods, specifically for macaroni and macaroni with cheese. Macaroni observed in walk-in refrigerator in shallow, uncovered metal pans at 38-40F during reinspection. Discussed cooling procedures with cook, which have been slightly modified since last inspection. Single pans are utilized during cooling, instead of using two pans, which offered extra support, macaroni appears to be in shallower depths than previously observed. Previously requested handwashing stickers and food safety summary sheet left for operator at conclusion of reinspection. | ||
| Date: 2016-03-11 | 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 11D: Non food contact surfaces of equipment not clean Comments: Discussed cooling procedures, specifically for macaroni and macaroni and cheese. Operated stated macaroni is cooled using cold water and in shallow metal pans in walk-in refrigerator. Recommended using ice bath to facilitate rapid cooling of macaroni and cheese, in addition to continuing uncovered shallow metal pans. Occasional stirring throughout cooling process also recommended. Advised operator to use probe thermometer to verify adequate cooling from 120F to 70F within 2 hours and from 70F to 45F within four additional hours. |
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| Date: 2015-12-11 | Type: Re-Inspection |
Violations:
2 critical,
1 noncritical |
|
Item 1H (Critical): Food from unapproved source, spoiled, adulterated on premises. Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Comments: The following violations observed during previous inspection have been corrected: 8E-Thermometer on exterior of 2-door refrigerator working properly; 15A-Floor around cooking equipment has been cleaned; 12E-Soap and paper towels available for use at handwashing sink at cook line. HACCP exercise also conducted at time of reinspection. |
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| Date: 2015-03-06 | Type: Inspection |
Violations:
0 critical,
5 noncritical |
|
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions 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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Comments: Timetable for correction of violations #8E, 11B, 12E of one week (3/13/2015) and two weeks for #15A. A reinspection will be conducted to verify correction. Discussed cooling procedures for macaroni and cheese. Macaroni (elbow) cooked and cooled with cold water then in shallow pans in walk-in refrig., hot cheese added to cold macaroni. Recommended cooling in ice bath to ensure mixture is cooled from 120F to 70F within two hours and from 70F to 45F within 4 additional hours. Current practice of leaving uncovered in walk-in refrig questionable due to thickness of macaroni and cheese mixture. Sanitarian to send cooling diagram for staff to complete in order to evaluate effectiveness of current method. |
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| Date: 2014-07-18 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Violation 15A corrected from previous inspection-areas of kitchen floor repaired. No other items evaluated. | ||
| Date: 2014-03-21 | Type: Inspection |
Violations:
1 critical,
5 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. 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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing 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 Comments: Demonstrated calibration of probe thermometers during inspection; facility also utilizes thermocouple. Raw fish being cold-held on cook line using ice bath-cook advised to ensure that ice is added as needed to ensure food temperature is 45F or less (was 44-47 during inspection). Discussed hot-holding (at or above 140 degrees F) and cooling requirements (120 degrees to 70 within 2 hours, then down to 45F or less within 4 more hours) with staff. Cold-holding make unit which was not working properly during last inspection has been replaced with new make unit. Also discussed handwashing and prevention of barehand contact, not working while ill. |
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| Date: 2013-05-10 | Type: Inspection |
Violations:
4 critical,
5 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 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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing 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 14C: Pesticide application not supervised by a certified applicator Comments: since owner had to leave CCHD will contact him to discuss inspection and ttoc's. Observed several probe therms. in kitchen and demonstrated calibration with ice. Cl2 level in dish machine operating between 50 and 200 ppm, test strips available. Waiver for chicken batter to be generated. |
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| Date: 2012-04-27 | Type: Inspection |
Violations:
2 critical,
6 noncritical |
|
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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures 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 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 8B: In use food dispensing utensils improperly stored |
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| Date: 2011-02-04 | Type: Inspection |
Violations:
2 critical,
10 noncritical |
|
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Item 1H (Critical): Food from unapproved source, spoiled, adulterated on premises. 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 14C: Pesticide application not supervised by a certified applicator |
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| Department of State (DOS) ID | 6770529 |
| Initial DOS Filing Date | 2022-12-22 |
| Entity Type | FOREIGN LIMITED LIABILITY COMPANY |
| DOS Process Address |
10th Ave N Suite 400 Lake Worth FL 33461 |
| Street Address | 113 WEST FIRST STREET |
| City | ELMIRA |
| State | NY |
| Zip | 14901 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| BEIJING GARDEN | Chenyang, Inc. | 145 West Gray Street, Elmira, NY 14901 | 2018-06-27 |
| VINCENZO'S PIZZERIA | Sidari Pizzeria, Inc. | 303 North Main Street, Elmira, NY 14901 | 2018-03-22 |
| SUBWAY (LANGDON PLAZA) | K.j. Clark & Assoc., Ltd / So Tier Subway, LLC | 303 North Main Street, Elmira, NY 14901 | 2018-02-08 |
| COFFEE CAFE | Gregory Manos | 149 West Gray Street, Elmira, NY 14901 | 2015-04-15 |
| OOB - DOWNTOWN EXPRESSO | Gregory Manos | 149 West Gray Street, Elmira, NY 14901 | 2010-01-21 |
| OOB - DOWNTOWN EXPRESS (McClure) | Barbara Mcclure | 149 West Gray Street, Elmira, NY 14901 | 2009-02-23 |
| OOB - THE COMMUNITY BOOKSTORE | Karen Nisco | 149 West Gray Street, Elmira, NY 14901 | 2008-01-17 |
| CONCESSION STANDS at First Arena | Franco's Food Service LLC | 155 North Main Street, Elmira, NY 14901 | 2018-12-07 |
| FRANCO'S FOOD SERVICE at First Arena | Franco's Food Service LLC | 155 North Main Street, Elmira, NY 14901 | 2018-12-07 |
| LIGHTS BAKE & COFFEE SHOP | Lights Bake Shop, Inc. | 211 West Second Street, Elmira, NY 14901 | 2018-11-16 |
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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).