Chat A. Whyle Restaurant, 28 Liberty Street, Bath, NY 14810 - Restaurant inspection findings and violations

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Business Info

Restaurant name: CHAT A. WHYLE RESTAURANT
Address: 28 Liberty Street, Bath, NY 14810
County: Steuben
Local health department: Hornell District Office
Restaurant type: Restaurant
Total inspections: 19
Last inspection: 02/26/2016
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Inspection findings

Inspection date

Type

Comments
No violation noted during this evaluation. 02/26/2016Inspectionfacility is using time as a public health control for beer batter on Fridays. their standard practice is to mix fresh for the supper service after lunch, the kitchen staff is now labeling the product with a defined discard time. all holding temps adequate, beer batter labeled during the inspection.
No violation noted during this evaluation. 07/23/2015Inspection
  • 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)
 01/15/2015Inspectiondiscusses use of soap and water to wash tables vs sanitizer buckets to wash food contact surfaces.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 02/04/2014Inspectionhot food 140 or above. cold 45 or below.
  • Pesticide application not supervised by a certified applicator
  • Improper thawing procedures used
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Wiping cloths dirty, not stored properly in sanitizing solutions
 01/17/2013Inspection
No violation noted during this evaluation. 08/31/2012Inspection
  • Improper thawing procedures used
 03/15/2012Inspection
  • Wiping cloths dirty, not stored properly in sanitizing solutions
 11/07/2011Inspection
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 02/17/2011Inspection
No violation noted during this evaluation. 11/01/2010Re-Inspection
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
  • 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.
 08/09/2010Inspection
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  • Improper thawing procedures used
  • 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)
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 03/26/2010Inspection
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
 02/17/2009Inspection
No violation noted during this evaluation. 11/26/2008Inspection
  • 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)
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
 11/06/2008Inspection
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 03/18/2008Inspection
No violation noted during this evaluation. 02/06/2007Inspection
No violation noted during this evaluation. 10/03/2006Inspection
No violation noted during this evaluation. 11/15/2005Inspection

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