UNION TEA CAFE (Health Operation# 949571) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is December 12, 2018.
|NYS Health Operation ID||949571|
|Operation Name||UNION TEA CAFE|
|Food Service Description||Food Service Establishment - Food Service Establishment|
301 North Union Street
|Permitted Corporation Name||UNION TEA CAFE, INC.|
|Permitted Operator Name||AMY SHERBURNE|
|Permit Expiration Date||12/31/2019|
|Local Health Department||Cattaraugus County|
|Date: 2018-01-17||Type: Inspection||
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Comments: Note that many TCS foods were found throughout the establishment between 45-140dF (pancake batter-59dF, Cooked breaded chicken-51dF, Cooked chicken pieces-73dF, individual quiche-80dF, cooked onions-88dF, cooked mixed vegetables-73dF, house sauce made with beef stock and sour cream-109dF). Initially, staff in the restaurant indicated that they knew these products were in the cooling phase but did not know at what time they were removed from heat. After discussion with owner and a phone coversation with a staff member from the morning shift, cooked breaded chicken, cooked chicken pieces, quiche, cooked onions and mixed vegetables and house sauce were all prepped at the same time and removed from heat at 2:00PM (less than 2 hours prior). Per operator, the pancake batter is being mixed with room temperature water and then being cooled to refrigeration temp. We strongly recommend implementing a procedure to document cooling times so that staff from the following shift can know correct times to place products in cooler. Violations noted on a previous inspection on November 13, 2017 pertaining to the storage room and the storage of clean dishes have been correcred.
|Date: 2017-11-13||Type: Inspection||
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 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 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
Item 8C: Improper use and storage of clean, sanitized equipment and utensils
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)
|Street Address||301 NORTH UNION STREET|
|Operation Name||DBA/Corporation Name||Facility Address||Last Inspection|
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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).