Green Acres Family Restaurant (Health Operation# 268622) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is March 8, 2013.
NYS Health Operation ID | 268622 |
Operation Name | Green Acres Family Restaurant/Inactive/Dormant |
Food Service Description | Food Service Establishment - Restaurant/Catering Operation |
Facility Address |
3065 Main Street Peru NY 12972 |
Municipality | PERU |
County | CLINTON |
Permitted Operator Name | Hanh & Sherry Chung |
Permit Expiration Date | 12/31/2013 |
Local Health Department | Clinton County |
NYSDOH Gazetteer | 096000 |
Date: 2013-03-08 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
Date: 2013-02-15 | Type: Inspection |
Violations:
5 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 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 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. Item 9C: Hair is improperly restrained Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 16: Miscellaneous, Economic Violation, Choking Poster, Training. 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 |
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Date: 2012-10-26 | Type: Inspection |
Violations:
2 critical,
2 noncritical |
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. 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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions |
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Date: 2012-01-20 | Type: Inspection |
Violations:
1 critical,
3 noncritical |
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
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Date: 2011-09-30 | Type: Inspection |
Violations:
1 critical,
0 noncritical |
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. |
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Date: 2011-03-10 | Type: Inspection |
Violations:
2 critical,
2 noncritical |
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 1H (Critical): Food from unapproved source, spoiled, adulterated on premises. 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 |
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Date: 2010-03-02 | Type: Inspection |
Violations:
1 critical,
1 noncritical |
Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) |
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Date: 2009-11-12 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
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Date: 2009-05-13 | Type: Inspection |
Violations:
1 critical,
1 noncritical |
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions |
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Date: 2008-10-09 | Type: Inspection |
Violations:
0 critical,
2 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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions |
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Date: 2007-02-16 | Type: Inspection |
Violations:
3 critical,
6 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 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions 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 13A: Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed 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 |
Street Address | 3065 Main STREET |
City | Peru |
State | NY |
Zip | 12972 |
Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
---|---|---|---|
GREEN ACRES RESTAURANT | Donna Rowley | 3065 Main Street, Peru, Ny, NY 12972 | 2019-01-23 |
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Pasquale's Restaurant | Sbazzano, Inc. | 2931 State Route 22, Peru, NY 12972 | 2015-12-03 |
Pasquale's Pizzeria | Sbazzano, Inc. | 2933 State Route 22, Peru, NY 12972 | 2015-03-27 |
McDonald's - Peru | Napoli Psc Series LLC Dba Jnf Ny LLC | 741 Bear Swamp Road, Peru, NY 12972 | 2011-01-28 |
Peru Central High School Cafeteria | Peru Central School | 17 School Street, Peru, NY 12972 | 2018-10-19 |
Peru Central Jr High School Cafeteria | Peru Central School District | 17 School Street, Peru, NY 12972 | 2018-05-15 |
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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).