Big Johns, 162 Hall Street, East Randolph, NY 14730 - Restaurant inspection findings and violations



Business Info

Restaurant name: BIG JOHNS
Address: 162 Hall Street, East Randolph, NY 14730
County: Cattaraugus
Local health department: Cattaraugus County
Restaurant type: Restaurant
Total inspections: 12
Last inspection: 01/26/2016

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Inspection findings

Inspection date

Type

Comments

No violation noted during this evaluation. 01/26/2016InspectionNO VIOLATIONS NOTED
  • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
01/28/2015Inspection
  • Wiping cloths dirty, not stored properly in sanitizing solutions
01/13/2014Inspection
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
01/29/2013Inspection
  • Improper use and storage of clean, sanitized equipment and utensils
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
01/19/2012Inspection
No violation noted during this evaluation. 01/10/2011Inspection
No violation noted during this evaluation. 01/21/2010Inspection
No violation noted during this evaluation. 01/22/2009Inspection
No violation noted during this evaluation. 01/23/2008Re-Inspection
  • 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 45oF as required.
01/14/2008Inspection
No violation noted during this evaluation. 11/26/2007Re-Inspection
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
  • 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 45oF as required.
11/19/2007Inspection

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