EAST BRANCH COUNTRY STORE (Health Operation# 366810) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is August 24, 2017.
| NYS Health Operation ID | 366810 |
| Operation Name | EAST BRANCH COUNTRY STORE |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
114 State Hwy 30 East Branch NY 13756 |
| Municipality | HANCOCK |
| County | DELAWARE |
| Permitted Corporation Name | VERONA OIL CO., INC. |
| Permitted Operator Name | Craig Verona |
| Permit Expiration Date | 01/31/2021 |
| Local Health Department | Oneonta District Office |
| NYSDOH Gazetteer | 125800 |
| Date: 2017-08-24 | Type: Inspection |
Violations:
0 critical,
6 noncritical |
|
Item 16: Miscellaneous, Economic Violation, Choking Poster, Training. Item 14C: Pesticide application not supervised by a certified applicator Item 14A: Insects, rodents present Item 11D: Non food contact surfaces of equipment not clean Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Comments: Temperatures adequate throughout: hot holding chicken 167 degrees; hot dog temped at 39 degrees; peppers temped at 40 degrees. Display cooler is not working at time of inspection; emptied by employees previously and is scheduled to be serviced. Bain Marie behind display cooler is also scheduled to be serviced: temperatures are borderline at inspection, however they have also had a very busy day with sandwiches. UV system functioning and being recorded daily. |
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| Date: 2016-07-18 | Type: Inspection |
Violations:
0 critical,
7 noncritical |
|
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 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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Comments: Front prep cooler thermometer 38 degrees; sliced tomatoes temped at 43 degrees. Fried chicken in hot display case temped 145 degrees. Quat sanitizer in 3 bay sink 10ppm. UV being recorded daily and functioning. Kitchen reach in freezer being worked on at time of inspection; no food inside. Please mail paper report in addition to email. |
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| Date: 2015-11-04 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Re-Inspection of the food stored in the Bain Marie refrigeration Units. Tartar Sauce and Sliced Deli Pepperoni in the Upper Compartment of the Bain Marie located behind the Deli Display Cooler was measured to be between 45.9 to 46.7 degrees F. Sliced Turkey in the bottom compartment was measured at 42.1 degrees F. The Sausage Patties in the Upper Compartment of the Bain Marie in the Cooking Area was measured to be 36.4 degrees F. Fried Chicken in the Hot Holding Display Unit was measured to be between 149 to 170 degrees F. These temperatures were satisfactory. Suggested that the operator watch the temperatures of food stored in the Upper Compartment of the Bain Marie behind the Deli Display Cooler since this unit is opened frequently during the day. Report e-mailed. | ||
| Date: 2015-09-10 | Type: Inspection |
Violations:
1 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 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred 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 Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Comments: Discussed deficiencies with the Manager. The following temperatures were measured (degrees F): Sandwich Bain Marie Bottom Compartment - Sliced Deli Ham - 40.6, Sliced Deli Turkey - 40.8; Display Case - Potato Salad - 39.3, Macaroni Salad - 39.7; Pizza Bain Marie Upper Compartment - Sausage Patties - 38.7; 2% Milk in Fresh Chilled Cream Dispenser - 42.7. The Fire Suppression System on the Ventilation Hood was inspected in June 2015. Report e-mailed. |
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| Date: 2014-12-12 | Type: Inspection |
Violations:
1 critical,
0 noncritical |
|
Item 6B (Critical): Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F. Comments: Be sure to monitor temperatures at all times, if items are being temperature regulated they must be kept above 140 degrees at all times. This unit is to be serviced within 10 days as to provide adequate hot holding temperatures for potentially hazardous foods. |
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| Date: 2014-05-02 | 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 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) |
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| Date: 2013-07-31 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained |
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| Date: 2012-07-24 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2011-08-15 | Type: Inspection |
Violations:
0 critical,
1 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) |
||
| Date: 2010-03-31 | Type: Inspection |
Violations:
0 critical,
8 noncritical |
|
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 11D: Non food contact surfaces of equipment not clean 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 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: 2009-11-06 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) |
||
| Date: 2008-02-06 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing 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) |
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| Date: 2007-09-24 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2006-08-30 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| COUNTRY STORE & KITCHEN | Verona Oil Co., Inc. | 15038 State Hwy 30, Downsville, NY 13775 | 2018-07-18 |
| COUNTRY STORE & KITCHEN | Verona Oil Co., Inc. | 29 Union Street, Sidney, NY 13838 | 2018-07-10 |
| Street Address | 114 STATE HWY 30 |
| City | EAST BRANCH |
| State | NY |
| Zip | 13756 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| Leader NY Food Service | 3023 State Highway 30, East Branch, NY 13756 | 2018-07-09 | |
| THE BEAVER-DEL Food Service | 8560 County Highway 17, East Branch, NY 13756 | 2018-08-08 | |
| Beaver Del - Food Service | 8560 County Highway 17, East Branch, NY 13756 | 2009-02-26 | |
| Food Service | East Branch Motel, Inc. | 10199 County Highway 17, East Branch, NY 13756 | 2006-05-16 |
Please comment or provide details below to improve the information on EAST BRANCH COUNTRY STORE.
| 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).