SKI WINDHAM -MOUNTAIN EXPRESS CAFETERIA

Address: 19 Resort Drive, Windham, NY 12496

SKI WINDHAM -MOUNTAIN EXPRESS CAFETERIA (Health Operation# 354833) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is December 28, 2017.

Business Overview

NYS Health Operation ID 354833
Operation Name SKI WINDHAM -MOUNTAIN EXPRESS CAFETERIA
Food Service Description Food Service Establishment - Restaurant
Facility Address 19 Resort Drive
Windham
NY 12496
Municipality WINDHAM
County GREENE
Permit Expiration Date 05/31/2019
Local Health Department Oneonta District Office
NYSDOH Gazetteer 196300

Inspection Results

Date: 2017-12-28 Type: Inspection Violations: 2 critical, 1 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Comments: All deficiencies must be corrected. Food items served on the main serving line, such as chilis, soups and Mac & Cheese were measured to be between 162 to 180 degrees F. Items in the Walk-In Cooler were measured to be about 38 to 40 degrees F. Report e-mailed.
Date: 2016-12-23 Type: Inspection Violations: 0 critical, 4 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
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
Comments: Discussed deficiencies with the manager. Cold held potentially hazardous food items were all measured to be 43 degrees F or lower. Hot held potentially hazardous food items on the serving line were measured to be 147 to 181 degrees F. Had a brief conversation with the Sushi Chef about the advantage of having one of each item on display. Report e-mailed.
Date: 2016-02-19 Type: Inspection Violations: 0 critical, 1 noncritical
Item 11D: Non food contact surfaces of equipment not clean
Comments: All operations were clean and organized.
Date: 2015-09-03 Type: Inspection Violations: 0 critical, 3 noncritical
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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
Date: 2015-02-18 Type: Inspection Violations: 0 critical, 1 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)
Comments: Temperatures taken of food items and in refrigeration units are acceptable. Note 10 B operator plans to expand walk in refrigeration and or freezers, plans to be submitted.
Date: 2014-01-17 Type: Inspection Violations: 1 critical, 8 noncritical
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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
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 8D: Single service items reused, improperly stored, dispensed, not used when required
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)
Comments: Note for Legends Bar &Grille: (bar had not opened yet)Numerous dirty wiping cloths found draped over sink in bar area. Operator states these are drying after being used the previous day they leave them out to dry because the laundry is only picked up once a week and wet rags smell. Measured food temperatures ( degrees F) at the following restaurants: Sushi Bar: Smoked salmon - 37; Raw Salmon - 39; Cooked Imitation Crab - 40. Mountain Express Cafeteria: Cubed Ham - 42; Whole Turkey Breast - 43; Half Roast Beef - 43.
Date: 2013-02-20 Type: Inspection Violations: 0 critical, 5 noncritical
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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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)
Comments: No hazards or violations were found in the "Cafeteria" at the time of the inspection. New refrigeration units were installed in the food service line of the "Cafeteria". E-mail sent. Senior Inspector - L. Ciaccio.
Date: 2012-06-30 Type: Inspection Violations: 0 critical, 1 noncritical
Item 8D: Single service items reused, improperly stored, dispensed, not used when required
Date: 2012-02-22 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2011-02-11 Type: Inspection Violations: 1 critical, 6 noncritical
Item 1B (Critical): Water/ice: unsafe, unapproved sources, cross connections
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 8D: Single service items reused, improperly stored, dispensed, not used when required
Item 16: Miscellaneous, Economic Violation, Choking Poster, Training.
Date: 2010-02-17 Type: Inspection Violations: 3 critical, 5 noncritical
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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Item 8D: Single service items reused, improperly stored, dispensed, not used when required
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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)
Date: 2010-01-15 Type: Re-Inspection Violations: 1 critical, 0 noncritical
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.
Comments: Referation unit not addressed.
Date: 2009-12-30 Type: Inspection Violations: 2 critical, 8 noncritical
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 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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
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)

Office Location

Street Address 19 RESORT DRIVE
City WINDHAM
State NY
Zip 12496

Services in the same location

Operation Name DBA/Corporation Name Facility Address Last Inspection
SEASONS BAR & GRILL 19 Resort Drive, Windham, NY 12496 2018-08-31
WHEELHOUSE MOUNTAIN LODGE 19 Resort Drive, Windham, NY 12496 2018-01-08
THE CLUB AT WINDHAM Ski Windham Operating Corp. 19 Resort Drive, Windham, NY 12496 2017-12-28
THE WUNDERBAR CAFE 19 Resort Drive, Windham, NY 12496 2017-12-28
BBQ &BAR 19 Resort Drive, Windham, NY 12496 2016-12-28

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Competitor

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Dataset Information

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).