STEVE -N- LU'S DINER (Health Operation# 272327) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is October 18, 2018.
NYS Health Operation ID | 272327 |
Operation Name | STEVE -N- LU'S DINER |
Food Service Description | Food Service Establishment - Restaurant |
Facility Address |
170 S. Main St. Homer NY 13077 |
Municipality | CORTLANDVILLE |
County | CORTLAND |
Permitted Operator Name | LUANNE DUMOND |
Permit Expiration Date | 01/31/2019 |
Local Health Department | Cortland County |
NYSDOH Gazetteer | 112000 |
Date: 2019-01-15 | Type: Inspection |
Violations:
0 critical,
7 noncritical |
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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans 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 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Comments: Notes: - The facility currently has a 3-compartment sink only to serve as the primary source for ware-washing and only source for food preparation and hand washing. As identified in Item #12C; A food preparation sink containing an appropriate indirect drain fixture shall be provided for safe food handling. Procedures shall be implemented to ensure accessibility for hand washing during all hours of operation. - Please be aware that items 12C, 12E and 15B are repeated violations from pervious reports and require correction. - Contact paper used in the facility shall be maintained in good condition to prevent uncleanable surfaces. It is recommended to replace contact paper with a more dudrable surface. - Upon final installation; seal the sink/wall junctions as necessary. - For sanitation and safety; the facility shall maintain a program of proper oven hood cleaning to prevent grease build-up. |
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Date: 2018-10-18 | Type: Inspection |
Violations:
1 critical,
6 noncritical |
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 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces 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 Comments: Notes: - The facility is currently lacking the presence of a utility/mop sink for the proper disposal of waste water. - The facility currently has a 3-compartment sink only to serve the kitchen as the primary source for ware-washing and only source for food preparation and hand washing. Strict written procedures shall be implemented to ensure safe and sanitary food preparation activities and accessibility for hand washing during all hours of operation. - The facility is allowed to maintain 1-2 trays of raw shelled eggs out at room temperature along the front cooking line. At no time shall raw shelled eggs be stored at room temperature outside of necessary preparation and service time and must be turned over at least every hour. * Please be aware: All violations noted with "***" are repeated violations with continued repeated identified as "***(2) & ***(3)". Failure to correct all repeated violations is cause for corrective action to be pursued by this office. |
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Date: 2017-12-21 | Type: Inspection |
Violations:
0 critical,
7 noncritical |
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans 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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Comments: Notes: - The facility is currently lacking the presence of a utility/mop sink for the proper disposal of waste water. - The facility currently has a 3-compartment sink only to serve the kitchen and service line and provides as the primary source for ware-washing and only source for food preparation and hand washing. Strict procedures shall be implemented to ensure safe and sanitary food prep activities and accessibility for hand washing during all hours of operation - Gloves not available at the time of inspection. Discussed proper hand hygiene and the use of hand barriers when handling ready to eat food product. Facility utilizing utensils as hand barriers prior to obtaining an additional supply of gloves. - Few rodent droppings observed in the facility. Thoroughly clean and sanitize all areas exposed to rodent activity and seal all gaps/holes/voids that may serve as access points or harborage areas. |
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Date: 2016-12-16 | Type: Inspection |
Violations:
1 critical,
8 noncritical |
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing 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 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions 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 Item 8C: Improper use and storage of clean, sanitized equipment and utensils |
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Date: 2015-10-20 | Type: Inspection |
Violations:
1 critical,
7 noncritical |
Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared 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) Item 11D: Non food contact surfaces of equipment not clean 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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 14A: Insects, rodents present 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: A 3-compartment sink is the only sink facilities in the establishment. A designated sink for hand washing only is required in the facility. A food preparation sink is required in all high risk food service establishments. |
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Date: 2014-10-02 | Type: Inspection |
Violations:
0 critical,
9 noncritical |
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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) |
Street Address | 170 S. Main St. |
City | HOMER |
State | NY |
Zip | 13077 |
Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
---|---|---|---|
CORTLANDVILLE GRANGE #461 | Shaun Sweeney | 82 Cortland Street, Homer, NY 13077 | 2018-10-25 |
HOMER ELKS LODGE #2506 | 82 Cortland St., Homer, NY 13077 | 2017-12-27 | |
Continental breakfast Budget Inn | 4408 North Homer Avenue, Cortland, NY 13045 | 2013-12-11 | |
BRAIN FREEZE MADNESS | Brain Freeze Madness | 123 South Main Street, Homer, NY 13077 | 2018-04-13 |
LITTLE ITALY PIZZERIA | P & M Hess Enterprises, Inc. | 125 S. Main St., Homer, NY 13077 | 2017-05-03 |
CORTLAND COUNTRY CLUB | Martha Wells | 4514 Nys Route 281, Cortland, NY 13045 | 2018-03-16 |
HOMER HIGH SCHOOL | 80 West Road, Homer, NY 13077 | 2018-01-30 | |
DUNKIN DONUTS- Homer | Cny Foodservice LLC | 31 South West Road, Homer, NY 13077 | 2018-12-05 |
CORTLAND SPORTS COMPLEX | Cortland Sports Complex | 4292 Fairgrounds Drive, Cortland, NY 13045 | 2018-09-07 |
CENTER FOR THE ARTS OF HOMER INC. | 72 S. Main Street, Homer, NY 13077 | 2018-03-01 |
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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).