Hilton - Restaurant / Catering (Health Operation# 265776) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is June 28, 2018.
| NYS Health Operation ID | 265776 |
| Operation Name | Hilton - Restaurant / Catering |
| Food Service Description | Food Service Establishment - Restaurant/Catering Operation |
| Facility Address |
35 Arnot Road Horseheads NY 14845 |
| Municipality | BIG FLATS |
| County | CHEMUNG |
| Permitted Corporation Name | BFH, LLC |
| Permitted Operator Name | KRISTINA SCHNEIDER |
| Permit Expiration Date | 12/31/2019 |
| Local Health Department | Chemung County |
| NYSDOH Gazetteer | 075200 |
| Date: 2019-02-05 | Type: Inspection |
Violations:
1 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 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Comments: Discussed cold-holding waiver requirements for waffle batter and placing 4 hour discard time sticker on container as agreed upon by facility. Observed items on cold-holding waiver such as liquid eggs and dairy products used in coffee properly marked with 4 hour discard time sticker. Observed cooks with functioning digital thermometers. Observed soup cooked to a temperature of 167F on stove top. Observed cut cantaloupe and honeydew melon on service line at temperatures of 44F and below. All hand washing stations fully stocked with soap, paper towels and hot/cold water available. |
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| Date: 2018-06-28 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: No violations observed. Observed functional digital thermometers. Observed sliced melon in glass bowl sitting in ice bath with levels of ice above level of food at a temperature of 40F. Sausage in hot holding service unit had a temperature of 145F. Sliced tomatoes in cold holding make unit had a temperature of 38F. Observed cooked chicken being properly cooled in walk-in cooler dated 6/28 in thin layer on uncovered rack at 50F. Chicken cooling per schedule of 120F-70F within 2 hours and 70F-45F within an additional 4 hours. Discussed requirements of cold holding waiver and importance of marking 4 hour discard times on pancake, waffle, and egg batter from when it is first prepared. Discussed adding creamer to cold holding waiver. Observed test strips for sanitizer (quaternary ammonia.) | ||
| Date: 2017-12-15 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Reinspection conducted to follow up on cold holding, hot holding and cold holding waiver issues observed during previous inspection. No issues observed during time of reinspection. Observed glass bowls of cut honey dew melon, cut cantaloupe, and assorted yogurts stored in ice on service line with temperatures of 41F or less. Observed hot holding self serve kettles, one containing oatmeal and one containing grits, with temperatures of 153F for the oatmeal and 143F for the grits. Observed sticker on dispensing unit for waffle batter with make and discard times clearly labelled as agreed upon in facility's cold holding waiver. Discussed discarding batter prior to or at the end of the 4 hour waiver period. Discussed placing new sticker on dispensing unit if a new batch of batter is prepared. No other items evaluated during time of inspection. | ||
| Date: 2017-09-15 | Type: Inspection |
Violations:
4 critical,
0 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). 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. Comments: Discussed keeping cutting board surface, along with all other food prep surfaces, clean and clear of debris and items such as dish towels. Discussed approved cooling schedule of 120F to 70F within 2 hours and from 70F to 45F within an additional 4 hours. Observed employees using gloves when working with ready to eat items such as cut lemons in ice water and assembling a sandwich. |
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| Date: 2016-02-17 | Type: Inspection |
Violations:
1 critical,
1 noncritical |
|
Item 7F (Critical): Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours. Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Reviewed cooling procedures with cook. Facility recently began using cooked and cooled whole potatoes, which are then cut and reheated for home fries. Waffle batter is made weekly and kept in the refrigerator. Each day, an amount is transferred to and kept in self-serve batter dispensing machine from 6-10 am only, and is then discarded, per food workers. Facility has waiver to use time as a public health control for waffle batter, pancake batter, and liquid eggs. Items should be marked with the discard time, which is not to exceed 4 hours after removal from refrigerator. Any unused amounts are not to be returned to refrigerator. |
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| Date: 2015-03-19 | Type: Inspection |
Violations:
0 critical,
2 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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Comments: 2-door stand-up commercial refrigerator ambient air temperature 46F. Product temperature 46-47. Recommended adjusting thermostat to ensure temperatures of phf/tcs foods are 45F or less. Discussed cooling recommendations, particularly for prime rib ensuring that they are cut prior to cooling to less than 6 lbs. Prime rib observed during inspection was approximately 6 lbs. Reviewed refrigeration, dish machine temperature, cooking temp. logs during inspection. Facility using cold-holding waiver for potentially hazardous pancake and waffle batters, liquid eggs during busy times, typically weekends. Temps of eggs and batters observed less than 45F, identical to other items observed in refrigerator. |
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| Date: 2014-07-21 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Violations 2E, 5A corrected from previous inspection. (Staff have probe thermometers on their person. Milk is no longer stored in carafes in ice, as individually packaged cartons of milk are available and set immersed in ice.) No other items evaluated during re-inspection. | ||
| Date: 2014-01-23 | Type: Inspection |
Violations:
2 critical,
2 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 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 other possible ways of holding milk to ensure it remains at 45 degrees F or less, including option to use time as a control. |
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| Date: 2013-10-09 | Type: Re-Inspection |
Violations:
1 critical,
0 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. Comments: 5A, 5E violations corrected from previous inspection. Glass single door refrigerator next to grill being used to store mostly non-potentially hazardous food (PHF) items. When containing PHFs, they are stored on top shelf, where temperatures of food products were observed at 39 degrees F. Advised chef to monitor temperatures of ambient air and PHFs in unit. 5C violation corrected from previous. Facility utilizes waiver to use time in lieu of temperature for liquid eggs, pancake batter. |
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| Date: 2013-07-19 | Type: Inspection |
Violations:
4 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 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 14C: Pesticide application not supervised by a certified applicator Comments: Dish machine reaches adequate (170 degrees F) temperature for sanitizing. Discussed option for cooling with GM and chef. |
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| Date: 2012-01-11 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained |
||
| Date: 2011-04-13 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 8C: Improper use and storage of clean, sanitized equipment and utensils |
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| Date: 2010-11-19 | Type: 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). |
||
| Date: 2009-11-18 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 8B: In use food dispensing utensils improperly stored 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) |
||
| Date: 2008-12-17 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2007-12-13 | Type: Inspection |
Violations:
2 critical,
2 noncritical |
|
Item 7A (Critical): All poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165°F or above. 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 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 8C: Improper use and storage of clean, sanitized equipment and utensils |
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| Date: 2006-10-04 | Type: Inspection |
Violations:
critical,
noncritical |
| Street Address | 35 ARNOT ROAD |
| City | HORSEHEADS |
| State | NY |
| Zip | 14845 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| Hilton- Catering | 35 Arnot Road, Horseheads, NY 14845 | 2009-11-18 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| HAMPTON INN - Breakfast Food Service | Bfh II, LLC | 51 Arnot Road, Horseheads, NY 14845 | 2018-11-08 |
| 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 |
| CHILI'S GRILL & BAR | Pepper Dining, Inc | 3347 South Chambers Road, Horseheads, NY 14845 | 2018-03-27 |
| MULAN SUPER CHINA | Sichun Huang | 3300 Chambers Rd (arnot Mall), Horseheads, NY 14845 | 2018-03-13 |
| McDONALD'S #7065 (BIG FLATS) | Cayuga Arnot Mall, LLC | 3327 Chambers Road, Horseheads, NY 14845 | 2018-03-05 |
| 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 |
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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).