Fairview Buffet, 340 Bolivar Road, Wellsville, NY 14895 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: Fairview Buffet
Address: 340 Bolivar Road, Wellsville, NY 14895
County: Allegany
Local health department: Allegany County
Restaurant type: Food Service Establishment
Total inspections: 23
Last inspection: 02/12/2016
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Inspection findings

Inspection date

Type

Comments
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • In use food dispensing utensils improperly stored
 02/12/2016Inspectiondipper well turned on
No violation noted during this evaluation. 10/28/2015Re-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 kept at or above 140oF during hot holding.
 10/07/2015Re-Inspection
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
  • 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.
 07/16/2015Inspection
No violation noted during this evaluation. 02/06/2015Re-Inspection
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
 01/09/2015Inspection
No violation noted during this evaluation. 08/12/2014Re-Inspection
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
  • 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.
  • Critical: Water/ice: unsafe, unapproved sources, cross connections
 07/21/2014Inspection
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Critical: All poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165oF or above.
 05/21/2014Inspection
No violation noted during this evaluation. 02/24/2014Re-Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 01/31/2014Inspection
No violation noted during this evaluation. 08/27/2013Re-Inspection
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 08/23/2013Re-Inspection
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • 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.
 07/23/2013Inspection
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot 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.
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 07/18/2013Inspection
No violation noted during this evaluation. 05/06/2013Re-Inspection
No violation noted during this evaluation. 08/02/2012Re-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.
 07/26/2012InspectionItem 5A: Honeydew melon @ 55 degrees F @ 3:00pm on buffet & Octopus @ 63 degrees F @ 3:00 pm on buffet- not indicated as a food item in TPHC but required to have been, no time label Item 6A: Baked salmon @ 116 degrees F @ 3:10 pm & chicken teriyaki @ 133 degrees F 3:15 pm on buffet - not included as a food item in TPHC but required to have been, np time label All corrected by discarding
  • 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: Cooked or prepared foods are subject to cross-contamination from raw foods.
 02/16/2012Inspection5.A.-Hard Boiled eggs & melon @ 55 degrees F @ 2:30pm on cold buffet. (Corrected by buffet staff returning to cooler & placing these food items under Time-Temperature Control. Brought out @ 1:30.) 2.C-Fresh, whole pineapple stored next to raw chicken in walk-in cooler (corrected by cook removing pineapple to vegetable storage area)
  • 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 kept at or above 140oF during hot holding.
 10/21/2011Re-InspectionItem 5A Octopus at 58 degrees F @3:00pm, not under time control system. Corrected by Mr. Yang discarding. Item 6A Roast pork @ 94 degrees F @ 3:30pm, indicated by time control mark of 3:00pm but not discarded until directed to. Corrected by Mary, staff attending to buffet.
  • 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.
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 08/19/2011Re-InspectionChicken Teriyaki, Honey Chicken @ 110 degrees F @ 2:30, not under Time Control method as required. Corrected by discarding by Mary and then these buffet items placed under Time Control General Tsao chicken cooling at room temperature in tubs after cooking @ 2:50pm, 82 degrees F Corrected by placing in cooler.
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • 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.
 07/27/2011Inspection6A Black Pepper Chicken @ 99 degrees F @ 2:00pm on buffet line (Discarded by Mary) 5A Cantalope 58 degrees F, watermelon 52 degrees F, melon 58 degrees F, mussel 64 degrees F, chocolate pudding 57 degrees F, tapioca pudding 57 degrees F, egg halves 60 degrees F, cream puffs & eclairs 60 degrees F, octopus 58 degrees F @ 2:00pm (Discarded by Mary) Time control agreement in place but not being implemented
No violation noted during this evaluation. 06/30/2011Inspection

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