Green Acres Restaurant (NYS Health Operation #828487) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 3065 Main STREET, Peru, NY, NY 12972. The food service type is Food Service Establishment - Restaurant/Catering Operation. The last inspection date is February 4, 2021.
| NYS Health Operation ID | 828487 |
| NYSDOH Gazetteer | 096000 |
| Facility Name | Green Acres Restaurant |
| Operation Name | GREEN ACRES RESTAURANT |
| Facility Address | 3065 Main STREET, Peru, NY |
| Permitted Operator Name | Donna Rowley |
| Address | 3065 Main STREET Peru, NY NY 12972 |
| Municipality | PERU |
| County | CLINTON |
| Local Health Department | Clinton County |
| Food Service Description | Food Service Establishment - Restaurant/Catering Operation |
| Permit Expiration Date | 2021-12-31 |
| Inspection Date | 2021-02-04 |
| Inspection Type | Inspection |
| Total Critical Violations | 1 |
| Total Noncritical Violations | 3 |
| Violations | 12E- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing |
| Inspection Comments | Comment: Operator stated she plans to close for two weeks in the next month and she intends to address the concrete floor. We were able to varify sanitizing by the dishwasher (cited last year) during this inspection. Items checked during inspection included Proper hot and cold holding, availability of handwashing in food prep area, availability and use of barrier (gloves) for handling ready to eat food, availability and proper concentration of sanitizer for wiping cloths, proper sanitizing by dishwasher, proper food storage and general sanitation. |
| Inspection Date | Inspection Type | Violations |
|---|---|---|
| 2022-02-03 | Inspection | Critical: 1, Noncritical: 4, Violation Items: 11B; 12E; 15A; 15C; 7F Comment: Although the operator was cited for the handwash station not being readily accessable, proper cooling of the clam chowder was observed in the sink, utilizing an ice bat to expedite the process. The operator also had an accurate digital thermometer to monitor the cooling process. It should also be used to ensure proper reheating and hot holding. The thick hot held soup items observed in the steam table can develop a temperature stratification if not stirred routinely. The front kitchen floor area cited in the past was painted and appeared smooth and easily cleanable. Operator stated the back kitchen area is scheduled to get repainted very soon. |
| 2021-02-04 | Inspection | Critical: 1, Noncritical: 3, Violation Items: 11B; 12E; 15A; 4A Comment: Operator stated she plans to close for two weeks in the next month and she intends to address the concrete floor. We were able to varify sanitizing by the dishwasher (cited last year) during this inspection. Items checked during inspection included Proper hot and cold holding, availability of handwashing in food prep area, availability and use of barrier (gloves) for handling ready to eat food, availability and proper concentration of sanitizer for wiping cloths, proper sanitizing by dishwasher, proper food storage and general sanitation. |
| 2020-01-14 | Inspection | Critical: 0, Noncritical: 2, Violation Items: 11A; 15A Comment: Inspector discussed food prep processes involved with a couple of staple menu items (soup, mayonaise based salad) with the operator. It was evident, that she has well established procedures ensuring critical control points are achieved and maintained. Two different soups are prepared almost daily during the winter. The cooling of any leftover soup, has minimal volume. Inspection occured an hour before closing, daily routine cleaning was observed. The concrete floor has been a difficult surface to maintain paint adhesion. The attached picture is a concrete floor surfaced with an epoxy which, maybe an option for a smooth, sealed and easily cleanable durable surface. |
| 2019-01-23 | Inspection | Critical: 0, Noncritical: 1, Violation Items: 15A Well run food service operation. Items checked during inspection include: accuracy of digital food probe thermometer, proper hot and cold holding, proper concentration of sanitizer for wiping cloths, proper sanitizing by diishwasher, availability of handwashing in food prep area, availability and use of barrier (gloves) for handling ready to eat food, proper food storage and general sanitation. Facility provides two soups (cream and broth based) made daily in the winter months, which involves cook and hot hold. Each batch is about a gallon. |
| 2018-03-01 | Inspection | Critical: 0, Noncritical: 3, Violation Items: 11A; 12E; 15A Comment: Other than the floor and the ill equipped handwash station that were cited at last year's second inspection, operator and food workers practice proper food safety and sanitiation. Interior surfaces of refrigeration equipment were clean and well maintained. Items checked during inspection included: accuracy of food probe thermometer, proper hot and cold holding, availability of handwashing in food prep areas, use of barrier (gloves) when handling ready to eat food, proper concentration of sanitizer for wiping cloths, proper sanitizing by dishwasher, proper food storage and general sanitation. Discussed preparation of soup with operator which, she stated, a|lot has been served this winter. The soup is made daily. Rarely is there any left at the end of the day, this time of year. Facility does serve local perch. Documentation was verified, that perch was processed at regulated facility. |
| 2017-11-30 | Inspection | Critical: 2, Noncritical: 2, Violation Items: 11A; 12E; 1B; 2E Comment: Items checked during inspection included: Accuracy of food probe thermometer, proper hot and cold holding, availability of handwashing in food prep area, proper concentration of sanitizer for wiping cloths, proper sanitizing by dishwasher, proper food storage and general sanitation. Discussed seperation of ready to eat dele ham and corn beef on same shelf with raw hamburger and employing hotel pan for secondary containment of any juices that may leak from hamburger packaging to prevent cross contamination. Also, discussed importance of handwashing being readily available in food prep area. |
| 2017-01-19 | Inspection | Critical: 2, Noncritical: 2, Violation Items: 12E; 15A; 2C; 2E Operator acquired many new pieces of refrigeration equipment, cooking equipment and exhaust hood, as well as, walls resurfaced so they are now smooth sealed and easily cleanable. The Dry storage area has also been expanded. Other then the outside facing corners of certain walls not having finished construction, the food prep and food storage areas look functional and sanitary. Please submit a new sketch that represents the current facility layout that includes the new dry storage area by 2/17/17. |
| 2016-09-28 | Inspection | Critical: 0, Noncritical: 1, Violation Items: 8E This is the second 2016 routine inspection. |
| 2016-01-29 | Inspection | Critical: 0, Noncritical: 1, Violation Items: 15A |
| 2015-12-03 | Inspection | Critical: 0, Noncritical: 1, Violation Items: 15A |
| 2015-01-13 | Inspection | Critical: 0, Noncritical: 2, Violation Items: 12E; 15A |
| 2014-11-07 | Inspection | Critical: 1, Noncritical: 2, Violation Items: 12E; 15A; 2E |
| 2014-01-31 | Inspection | Critical: 1, Noncritical: 2, Violation Items: 11B; 12E; 5B |
| 2013-12-27 | Re-Inspection | Critical: 1, Noncritical: 0, Violation Items: 7A |
| 2013-11-22 | Inspection | Critical: 4, Noncritical: 0, Violation Items: 2E; 5A; 5B; 5C |
| 2013-07-18 | Inspection | Critical: 1, Noncritical: 0, Violation Items: 6A |
| Violation Item | Critical Violation | Violation Description |
|---|---|---|
| 1B | Critical Violation | Water/ice: unsafe, unapproved sources, cross connections |
| 2C | Critical Violation | Cooked or prepared foods are subject to cross-contamination from raw foods. |
| 2E | Critical Violation | Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. |
| 4A | Critical Violation | Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. |
| 5A | Critical Violation | 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. |
| 5B | Critical Violation | 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. |
| 5C | Critical Violation | Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). |
| 6A | Critical Violation | Potentially hazardous foods are not kept at or above 140°F during hot holding. |
| 7A | Critical Violation | All poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165°F or above. |
| 7F | Critical Violation | Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours. |
| 11A | Not Critical Violation | Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions |
| 11B | Not Critical Violation | Wiping cloths dirty, not stored properly in sanitizing solutions |
| 12E | Not Critical Violation | Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing |
| 15A | Not Critical Violation | Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
| 15C | Not Critical Violation | Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded |
| 8E | Not Critical Violation | Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
| Street Address |
3065 Main STREET |
| City | Peru, NY |
| State | NY |
| Zip Code | 12972 |
| Business Name | Address | Food Service Description | Inspection Date |
|---|---|---|---|
| Green Acres Family Restaurant/Inactive | 3065 Main STREET, Peru, NY 12972 | Restaurant/Catering Operation | 2013-03-08 |
| Business Name | Address | Food Service Description | Inspection Date |
|---|---|---|---|
| Forrence Orchards MLC #3 Commissary Food Service · Forrence Orchards MLC #3&Commissary · Forrence Orchards, Inc. | 88 & 90 Mannix ROAD, Peru, NY 12972 | Commissary | 2023-07-18 |
| St. Augustine's Parish Center Food Service · St. Augustine's Church | 3030 Main STREET, Peru, NY 12972 | Religious, Charitable, Fraternal Organization | 2023-02-15 |
| Twin Ponds Campsite Snack Bar Comm. | 224 Fuller ROAD, Peru, NY 12972 | Food Service Establishment | 2021-06-09 |
| Home Town Nutrition, LLC | 686 Bear Swamp Road, Peru, NY 12972 | Restaurant | 2020-10-21 |
| Peru Volunteer Fire Dept Food Service · Peru Vol Fire Dept Food Service | 753 Bearswamp ROAD, Peru, NY 12972 | Food Service Establishment | 2022-11-23 |
| Peru Community Church Fellowship Ctr Food Service | 13 Elm STREET, Peru, NY 12972 | Food Service Establishment | 2023-10-27 |
| Livingood's Restaurant & Brewery, LLC | 697 Bear Swamp ROAD, Peru, NY 12972 | Restaurant/Catering Operation | 2021-03-31 |
| McDonald's Restaurant-Peru · Napoli PSC Series LLC dba JNF NY LLC | 741 Bear Swamp ROAD, Peru, NY 12972 | Restaurant | 2022-05-11 |
| VFW Post #309 Peru · Peru Memorial VFW Post #309 | 710 Pleasant STREET, Peru, NY 12972 | Restaurant | 2022-11-10 |
| Chartwells - Valcour Education Conference Center · Chartwells -Valcour Ed Conf Ctr · Compass Group USA Inc. | 3712 State Route 9, Peru, NY 12972 | College Food Service | 2023-06-28 |
| Find all businesses in the same zip code | |||
| Business Name | Address | Food Service Description | Inspection Date |
|---|---|---|---|
| Green Acres Drive In, Inc. | 108 North Helmer Avenue, Dolgeville, NY 13329 | Restaurant | 2023-07-05 |
| Green Acres Senior Center · Green Acres Sr Center · Toh Dept Ag Sr Ctn Nutrition Program | 400 Flower Road, Valley Stream, NY 11581 | Adult Feeding (Non-SOFA) | 2023-07-10 |
| Green Leaf Chinese Restaurant · Michelle & Sherry Restaurant | 376 Port Washington Boulevard, Port Washington, NY 11050 | Restaurant | 2015-12-02 |
| Sunshine Acres Camp Store · Sunflower Acres Family Camp | 1488 Sunflower Boulevard, Addison, NY 148018907 | Food Service Establishment | 2023-06-13 |
| Green Life · Green On Green Creative Salad Co., Inc. | 266 Mamaroneck Avenue, Mamaroneck, NY 10543 | Food Service Establishment | 2021-02-10 |
| 4-H Acres - Cce · Cornell Cooperative Extension of Tompkins County | 418 Lower Creek Road, Ithaca, NY 14850 | Commissary | 2021-06-22 |
| Green Garden Restaurant Newburgh, Inc. | 88 North Plank Road, Suite 3, Newburgh, NY 12550 | Food Service Establishment | 2023-02-27 |
| Bravo Green Acres Tavern, Inc. | 1120 State Route 29, Greenwich, NY 12834 | Food Service Establishment | 2023-10-26 |
| Green Acres Ice Cream · Buffalo Crown Vending, Inc. | 4367 Broadway, Depew, NY 14043 | Frozen Desserts | 2021-04-30 |
| Green Acres Cafe | 133 North Union Street, Olean, NY 14760 | Restaurant | 2023-01-25 |
Do you have more infomration about Green Acres Restaurant? Please fill in the following form.
This dataset includes about 90k food service facilities inspected by New York State Department of Health (NYSDOH). In New York State, environmental health protection programs are carried out at the central, regional, district and county levels. Each service facility is registered with facility name, business address, inspection dates, violations, etc.
| Subject | Business and Economy |
| Jurisdiction | State of New York |
| Data Provider | New York State Department of Health (NYSDOH), Bureau of Community Environmental Health and Food Protection |
| Source | data.ny.gov |
The New York State Department of Health's Bureau of Community Environmental Health and Food Protection works to protect the public health by assuring that food service establishments are operated in a manner that eliminates hazards through design and management, resulting in a decreased incidence of foodborne illness in our communities. The Bureau's Food Protection Program also coordinates foodborne outbreak investigations, analyzes the findings and uses this information to develop regulations and guidance designed to prevent similar outbreaks in the future. This data includes the name and location of food service establishments and the violations that were found at the time of their inspections. Violation details are collected on inspection reports (i.e., the actual food item, quantity and temperature of food found out of temperature control) as well as corrective actions for critical violations; this data set is limited to the violation number and the corresponding general violation description. There are over 90,000 food service establishments in New York State. The Food Protection Program provides guidance and assistance to county and city health departments and State District Offices which in turn permit and inspect food service establishments, some institutional food services, temporary and mobile food service establishments and food and beverage vending machines. Each food service establishment is registered with facility name, business address, inspection dates, violations, etc. To give New Yorkers the access they deserve to government data and information, Governor Andrew M. Cuomo launched the Open NY initiative in March 2013 and signed Executive Order 95. It directs state agencies to identify, catalog, and publish their data on the state's open data website administered by the Office of Information Technology Services (ITS). Open NY increases transparency, improves government performance, empowers New Yorkers to participate in government, and encourages research and economic opportunities statewide. |