RED APPLE BUFFET
WEN LING DONG

Address: 813 E. Main Street, Cobleskill, NY 12043

RED APPLE BUFFET (Health Operation# 652391) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is March 13, 2018.

Business Overview

NYS Health Operation ID 652391
Operation Name RED APPLE BUFFET
Food Service Description Food Service Establishment - Restaurant
Facility Address 813 E. Main Street
Cobleskill
NY 12043
Municipality COBLESKILL
County SCHOHARIE
Permitted Operator Name WEN LING DONG
Permit Expiration Date 12/31/2018
Local Health Department Schoharie County
NYSDOH Gazetteer 472000

Inspection Results

Date: 2018-03-13 Type: Inspection
Violations: 0 critical , 13 noncritical
- 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)
- 11D : Non food contact surfaces of equipment not clean
- 15A : Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 10A : Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- 12D : Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- 9C : Hair is improperly restrained
- 12E : Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Comments: This is inspection number 2 of 2 minimum required for 2018 and response to complaint received 03132018 pertaining to mold on curtains and wall and no running water in urinal. See above items. Correct adequately by April 13, 2018 or as noted for reinspections due in April and July. Photographs done of temperatures of food checked at buffet steam tables. Water baths rolling boil and 210 degrees beneath hotel pans. Peanut butter chicken at 144 degrees meets hot hold temperature of 140. Pork roast was at 189 internal temperature. Fish fillet was at 186 at other steamtable and meets the minimum hot hold temperature of 140. To avoid problems recommend, cook all foods to 165 degrees prior to service then the cook temperature of 165 will assure adequte cooking. Inspection end about 12:30.
Date: 2018-01-02 Type: Inspection
Violations: 1 critical , 11 noncritical
- 7F(Critical) : Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours.
- 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)
- 12D : Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- 10A : Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- 9C : Hair is improperly restrained
- 12E : Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- 15A : Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Comments: This is inspection 1 of 2 minimum inspections for 2018 and is complaint investigation inspection for complaint 47-17-067 regarding a food safety instructor taking temperatures of the food because food was not at proper temperature. Began inspection outside at dumpster, the covers on it are closed as required at 10:05. Steam tables not on yet at 10:13. Temperature of dim sum cooked at 170 degrees and is fine, minimium is 165 for reheat for this dish as production cook process is not known. Soups at 165 degrees and rising at the buffet service area. Breaded fried scallops at 141 and rising at service buffet. Checked other items on buffet service and temperature range from 145 to 177 degrees at 11:25. Checked temperature of steam tables and took photographs indicating minimum water temperature of 188 Degrees at 11:28. items in convection oven, they are 200 degrees and meet the 165 minimum for any reheating. The pork roast in convection oven is reheating and is at 112 and rising at 11:05. Checked again at 11:10 and is 133 degrees and rising. I will wait until it is 165 degrees to show owner Fa Hua the correct temperature. Correct items noted in this inspection by June 30, 2018.
Date: 2017-02-17 Type: Inspection
Violations: 0 critical , 1 noncritical
- 15A : Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Comments: From Complaint 02/13/2017 found mold growth by window on wall. discussed regular and consistent cleaning and bleach and water to control. come from the wall being cold and condensaton forming. Lots of steam from steam tables.
Date: 2017-01-18 Type: Inspection
Violations: 1 critical , 5 noncritical
- 7F(Critical) : Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours.
- 10B : Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- 12E : Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- 15A : Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 13B : Garbage storage areas not properly constructed or maintained, creating a nuisance
- 10A : Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
Comments: Pork roast at service 84 degrees was precooked according to operator and reheated. was placed in oven at 11:00 and reheated to 167 degrees measured by inspector, corrected. clear plastic service line pans some had broken corners and cracks. Discard or recycle damaged pans by February 28, 2017. cardboard on shelves of central prep table and shelves near handwas sink by convection oven. No hand wash soap at handwash sinks and employee bathroom. Food debris on floor by walkin freezer and shelves with food debris. Began cleaning floor at time of inspection. Dumpster cover open.
Date: 2016-10-28 Type: Inspection
Violations: 0 critical , 7 noncritical
- 15A : Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 11A : Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- 16 : Miscellaneous, Economic Violation, Choking Poster, Training.
- 11B : Wiping cloths dirty, not stored properly in sanitizing solutions
- 15B : Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- 10B : Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Comments: this is number 2 of 2 inspections for 2016. item 13 B from June 22 inspection was corrected, top of refuse dumpster is closed and dumpster not leaking out the bottom. In good condition. See above for items that need work and correction by next routine inspection in 2017.
Date: 2016-06-22 Type: Inspection
Violations: 1 critical , 10 noncritical
- 2C(Critical) : Cooked or prepared foods are subject to cross-contamination from raw foods.
- 11D : Non food contact surfaces of equipment not clean
- 9C : Hair is improperly restrained
- 15A : Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 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)
- 13B : Garbage storage areas not properly constructed or maintained, creating a nuisance
- 15B : Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- 10B : Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- 9B : Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
Comments: This is inspection number one of two for 2016 Establishment has a CPR kit. Have to get proper sign, to be ordered and sent to facility for display. Kit at cash register. Roof was repaired by the building owner spring 2016. See items noted and work at these to be correted by next routine inspection later in 2016. Thoroughly clean buffet service steam table and wire brush heating units nearest the cash register by June 30, 2016.
Date: 2015-05-26 Type: Inspection
Violations: 2 critical , 2 noncritical
- 1H(Critical) : Food from unapproved source, spoiled, adulterated on premises.
- 2C(Critical) : Cooked or prepared foods are subject to cross-contamination from raw foods.
- 10B : Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- 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 813 E. MAIN STREET
City COBLESKILL
State NY
Zip 12043

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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).