THE COUNTRY CAFE (Health Operation# 731365) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is November 21, 2018.
| NYS Health Operation ID | 731365 |
| Operation Name | THE COUNTRY CAFE |
| Food Service Description | Food Service Establishment - Restaurant/Catering Operation |
| Facility Address |
293 Main Street Schoharie NY 12157 |
| Municipality | SCHOHARIE |
| County | SCHOHARIE |
| Permitted Corporation Name | THE COUNTRY CAFE |
| Permitted Operator Name | ALLEXIS RYDER |
| Permit Expiration Date | 12/31/2018 |
| Local Health Department | Schoharie County |
| NYSDOH Gazetteer | 472400 |
| Date: 2018-11-21 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Comments: Left pamphlet 3140 cooling and reheating of potentilly hazardous foods. Discussed the cooking temperatures of the food items being done. Taco soup was cooking in a crock pot and was perhaps only one quart of soup so the unit easily reheated to 165 in abot 30 minutes. The other item was macaroni and cheese being cooked in similar crock pot, about 4 quarts. Discussed it must be 165 degrees because the pasta cooled below 140 during the preparation, so the cook teerature must be at least 165 degrees in the top center of the item. Operator has unit cooking on low setting so it will not burn and stick to side of unit. Macaroni and chees was cooking since about 10:00 a.m., and the operator as a normal procedure, stirred the item so the cheese will melt. So temperature prior to stir at 10:55 was 97 degrees in top center and on outside it was 158. Stirred as part of normal cooking step at 11:15 then outside was 130 and inside was about 150. The temperatures became more uniform from outside to inside closer to 140 at about 11:35. The bottom was at about 180 degrees prior to next stir, so the key is turning the hot bottom macaroni to the center top. solutions cook in smaller batches or stir every 15 minutes to adequately rotate the food to get the 165 within two hours. Operator advised that it can be cooked in the oven in a 2 inch layer as well. or do not allow the macaroni to cool below 140 prior to mixing ingredients, the cook temperature is 140. Whenever food is cooled the reheat temperature is 165. Final stir got to the 165. A good food handling procedure was there was only one flat of eggs (36) at most at the stove line. The remaining flats are properly stored in bottom of the reach in unit that is at 38 degrees on top near door. This means the eggs are not being temperature abused, only quantity needed is out to be used. |
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| Date: 2017-11-13 | Type: Inspection |
Violations:
2 critical,
1 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 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: Adequate hand soap at hand wash corrected form 2016. Mens room door self closes corrected from 2016. Gave new CPR sign to replace last years if you want. Sign was posted as required corrected from 2016. See above for items to be addressed. |
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| Date: 2016-11-03 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 16: Miscellaneous, Economic Violation, Choking Poster, Training. Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Item 9C: Hair is improperly restrained Comments: Note women's restroom door self closes as required, corrected from 2015. Kitchen handwash sink is not obstructed and has hand towels corrected from 2016. No toxic chemicals on the reachin cooler. Additional refrigeration in dry goods storage area. Made a significant improvement in storage of foods at the facility. For reference gave order of storage of foods for posting so ready to eat foods including cooked foods are stored above foods that require cooking. Whole egg delivery on Tuesdays eggs, stored in reach in cooler on bottom correctly. Facility beginning to show sign of general wear and tear after four years. Some of the structure will require attention in the future for repair or replacement. Gave wash rinse sanitize method sheet for reference for cleaning items that do not get cleaned in the mechanical dishwasher. Gave boil water notices for food service establishments and discussed during inspection that it is utlized to help keep the business operating in a safe manner during a boil water order issued in the Village water system. Rose Carballiera, staff member and chef attended a Serve Safe course in past year. That is good. SEE abover summaryn for individual deficiencies that require correction prior to next routine inspectiion in 2017. |
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| Date: 2015-09-30 | Type: Inspection |
Violations:
2 critical,
3 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Item 11D: Non food contact surfaces of equipment not clean Comments: Be careful of storing foods that are ready to eat and will receive no further cooking next to and below foods that require cooking like raw eggs and meats. Be careful of pre-cooked meats as well. Temperature of sandwich salad prep cooler mayonaise was 45 degrees okay closest to stove |
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| Date: 2014-03-24 | 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 |
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| Date: 2013-11-08 | Type: Inspection |
Violations:
1 critical,
0 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. |
||
| Date: 2012-12-07 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 12B: Improperly functioning on-site sewage disposal system, improper Comments: Sink next to dishwasher hot water leaking - operator intneds to replace, note replaced the other was sink o- rings-gaskets also. |
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| Date: 2011-01-06 | Type: Inspection |
Violations:
1 critical,
0 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. |
||
| Date: 2010-07-27 | 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 |
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| Street Address | 293 MAIN STREET |
| City | SCHOHARIE |
| State | NY |
| Zip | 12157 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| SWEET THYME CAFE | The Sweet Thyme Cafe, LLC | 293 Main Street, Schoharie, NY 12157 | 2008-10-02 |
| RED BRICK INN | Samuel Zeoli | 293 Main Street, Geneva, NY 14456 | 2010-07-15 |
| MEDITERRANEAN MARKET PLACE | 293 Mediterranean Market Place Inc | 293 Main Street, Port Washington, NY 11050 | 2018-10-25 |
| BENNY HAVENS PUB & REST | 293 Main Street, Highland Falls, NY 10928 | 2010-04-19 | |
| THE ABBOT'S TABLE | Marnie Vollmer | 293 Main Street, Schoharie, NY 12157 | 2010-07-27 |
| THE ABBOT'S TABLE-CATERING | 293 Main Street, Schoharie, NY 12157 | 2010-07-27 | |
| Benny Haven's Pub & Restaurant | Sean Broesler | 293 Main Street, Highland Falls, NY 10928 | 2018-03-16 |
| BEEF & BREW | Beef & Brew Inc | 293 Main Street, Geneva, NY 14456 | 2018-06-06 |
| t | 293 Main Street, Schoharie, NY 12157 | 2016-11-03 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| Paisano's Pizza Villa | E.j. Goodrich, LLC | 285 Main Street, Schoharie, NY 12157 | 2018-11-29 |
| CLAPPER'S GLASS BAR | Clapper's Glass Bar, Inc. | 301 Main Street, Schoharie, NY 12157 | 2018-01-18 |
| THE PARROTT HOUSE/TIMOTHY MURPHY BAR/Inac | David Mcsweeney | 294 Main Street, Schoharie, NY 12157 | 2013-03-28 |
| CATERED AFFAIRS UNLIMITED | R.s.s. Inc. | 127 Spring Street, Schoharie, NY 12157 | 2017-12-21 |
| SCHOHARIE JR/SR HIGH SCHOOL | Schoharie Central School District | 136 Academy Drive, Schoharie, NY 12157 | 2018-11-26 |
| SCHOHARIE ELEMENTARY SCHOOL | Schoharie Central School District | 136 Academy Drive, Schoharie, NY 12157 | 2018-11-14 |
| Dugout Control Tower | Teresa Van Alphen | 434 Main Street, Schoharie, NY 12157 | 2015-08-26 |
| Scho-Co's | Don's Bbq Chicken & Ribs | Route 30, Schoharie, NY 00000 | 2014-08-22 |
| BLUESTAR CAFE | Bluestar Concessions LLC | Route 30, Schoharie, NY 00000 | 2014-08-22 |
| BLUESTAR CAFE Catering | Route 30, Schoharie, NY 00000 | 2013-04-17 |
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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).