Powell Dining Hall, 1 Saxon Drive, Alfred, NY 14802 - College Food Service inspection findings and violations

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Business Info

Restaurant name: Powell Dining Hall
Address: 1 Saxon Drive, Alfred, NY 14802
County: Allegany
Local health department: Allegany County
Restaurant type: College Food Service
Total inspections: 24
Last inspection: 12/08/2015
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Inspection findings

Inspection date

Type

Comments
No violation noted during this evaluation. 12/08/2015Inspection
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • 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)
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 12/04/2015Inspection
  • Critical: Food from unapproved source, spoiled, adulterated on premises.
 12/12/2014Inspection
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • 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.
 11/25/2014Inspection
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 12/09/2013InspectionDiscussed re-heating and hot holding requirements.
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 11/22/2013InspectionChecked all hot/cold holding temperatures @ all stations. Dicussed ill worker policy. Gloves were in use by all staff.
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  • 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)
 11/28/2012Inspection6A. Pre-cooked sausage at 108 degrees F, 12:00pm. Server stated it had been out less than two hours and rapidly reheated to 140 degrees F before serving ( corrected at TOI ). 8A. Salad dressings not labeled at both salad bar and walk in cooler. 10A. Cutting boards are worn with grooves/cracks that could host bacteria.
No violation noted during this evaluation. 11/29/2011Inspection
No violation noted during this evaluation. 06/30/2011Inspection
No violation noted during this evaluation. 12/09/2010Inspection
No violation noted during this evaluation. 11/18/2010Inspection
No violation noted during this evaluation. 08/03/2010InspectionNo deficiencies or violations noted on inspection.
No violation noted during this evaluation. 12/01/2009Re-Inspection
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Non food contact surfaces of equipment not clean
 11/18/2009Inspection
No violation noted during this evaluation. 07/22/2008Inspection
  • 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.
 04/22/2008Inspection
No violation noted during this evaluation. 12/12/2007Inspection
  • 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.
 12/07/2007Inspection
  • 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.
 12/03/2007Inspection
No violation noted during this evaluation. 11/26/2007Inspection
  • 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: 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.
  • Miscellaneous, Economic Violation, Choking Poster, Training.
 11/15/2007Inspection
No violation noted during this evaluation. 11/27/2006Inspection
No violation noted during this evaluation. 07/19/2006Inspection
No violation noted during this evaluation. 12/05/2005Inspection

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