DASHER'S CORNER PUB (Health Operation# 272319) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is December 13, 2017.
| NYS Health Operation ID | 272319 |
| Operation Name | DASHER'S CORNER PUB |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
2-4 N Main Street Homer NY 13077 |
| Municipality | CORTLANDVILLE |
| County | CORTLAND |
| Permitted Corporation Name | James and Main, LLC |
| Permitted Operator Name | George Seibel |
| Permit Expiration Date | 07/31/2019 |
| Local Health Department | Cortland County |
| NYSDOH Gazetteer | 112000 |
| Date: 2018-12-28 | Type: Inspection |
Violations:
1 critical,
8 noncritical |
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Item 7F (Critical): Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours. 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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces 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) 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 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas Item 11D: Non food contact surfaces of equipment not clean Comments: Notes: - Continue to remove single use plastic containers from use in food handling operations. Utilize NSF quality food-grade containers. - Cut fruit used in beverages shall be maintained under refrigeration or maintained on ice at all times during service and storage. - Upstairs bar currently under construction: Install hand wash sink. Seal all exposed wood surfaces. Please be aware: All violations noted with "***" are repeated violations. Failure to correct all repeated violations is cause for corrective action to be pursued by this office. |
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| Date: 2017-12-13 | Type: Inspection |
Violations:
2 critical,
8 noncritical |
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Item 7F (Critical): Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours. 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 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas 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 8D: Single service items reused, improperly stored, dispensed, not used when required 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 13B: Garbage storage areas not properly constructed or maintained, creating a nuisance 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Notes: - Following cooking of rare roast beef roasts to the required minimum internal cooking temperature of 130F; the product shall be immediately served, held at proper hot holding temperature of at least 140F or cooled by an approved method to ensure that all parts of the roast are reduced from 120F to 70F within 2 hours and from 70F to 45F within 4 additional hours. When whole pieces of beef are properly cooked and cooled; ther is no minimum reheating temperature required for immediate service. If the intention is to reheat and HOLD whole pieces of previously cooked beef; The product must be reheated to 165F within 2 hours and maintained at 140F. - Cut fruit used in beverages shall be maintained under refrigeration or maintained on ice at all times during service and storage. - Re-enforce the side door to provide a tight seal when closed. - It is recommended that a hand washing station be installed at the immediate bar food handling area. |
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| Date: 2016-11-30 | Type: Inspection |
Violations:
2 critical,
8 noncritical |
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Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. Item 7A (Critical): All poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165°F or above. 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 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas Item 14A: Insects, rodents present Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions 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: - Recommend labeling the food preparation sink for "Food Preparation Only". - Obtain an appropriate dispensing station for paper towel product at the kitchen hand washing sink. - Chemical testing kit shall be available and used to monitor the sanitizer concentration at the 3-compartment sink or dishwashing unit. (50ppm for sodium hypochloride). PLEASE BE AWARE: All violations noted with "***" are repeated from inspection dated 8/11/2015. Failure to correct all repeated violations prior to the next regular inspection will be cause for corrective action to be pursued by this office. |
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| Date: 2015-08-11 | Type: Inspection |
Violations:
5 critical,
10 noncritical |
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Item 7A (Critical): All poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165°F or above. Item 1B (Critical): Water/ice: unsafe, unapproved sources, cross connections Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. 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 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and 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 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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained |
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| Street Address | 2-4 N Main STREET |
| City | HOMER |
| State | NY |
| Zip | 13077 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| NUTRITION PROGRAM - HOMER | Cc- Nutrition Program - Homer | 37 North Main Street, Homer, NY 13077 | 2018-06-12 |
| LUCKY CUISINE INC. | Biao Yang | 15 South Main Street, Homer, NY 13077 | 2017-10-13 |
| HOMER CHILDREN'S CENTER | Heidi Adams | 28 South Main Street, Homer, NY 13077 | 2014-11-17 |
| HOMER FIRE DEPT COMMUNITY BLDG | Hfd | S. Main St., Homer, NY 13077 | 2018-10-29 |
| CENTER FOR THE ARTS OF HOMER INC. | 72 S. Main Street, Homer, NY 13077 | 2018-03-01 | |
| HOMER ELEMENTARY SCHOOL | Homer Schools | 9 Central Park Place, Homer, NY 13077 | 2018-01-22 |
| EARLY HEAD START HOMER | Brian Rozewski | 72 South Main Street, Homer, NY 13077 | 2013-06-19 |
| HOMER INTERMEDIATE JR. HIGH SCHOOL | Wendy Swift | Clinton St, Homer, NY 13077 | 2018-01-25 |
| HI-LANES BOWLING CENTER | 2 Slackers | 8 Prospect St, Homer, NY 13077 | 2018-01-17 |
| ORIGINS BY COFFEE MANIA | Coffee Mania LLC | 95 Clinton St., Homer, NY 13077 | 2018-12-06 |
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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).