San Carlos Mexican Restaurant, 7500 Route 54, Bath, NY 14810 - Restaurant inspection findings and violations

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Business Info

Restaurant name: SAN CARLOS MEXICAN RESTAURANT
Address: 7500 Route 54, Bath, NY 14810
County: Steuben
Local health department: Hornell District Office
Restaurant type: Restaurant
Total inspections: 14
Last inspection: 08/25/2015
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Inspection findings

Inspection date

Type

Comments
No violation noted during this evaluation. 08/25/2015Inspectionthe home canned goods have been removed from the premises.
  • Critical: Home canned goods, or canned goods from unapproved processor found on premises
  • In use food dispensing utensils improperly stored
 08/18/2015Inspectiondiscussed proper cooling of rice, a pan of rice was observed above the cook line with an internal temperature of 130 degrees, however cook stated he was going to cool the rice. the rice was placed in the walk in to rapidly cool.
  • 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)
 02/05/2015Inspectiondiscussed cooling of refried beans in shallow pans. 120 to 70 degrees in two hours and 70 to 45 in an additional 4 hours.
No violation noted during this evaluation. 05/15/2014Inspection
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • 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)
 01/16/2014Inspection
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  • Critical: Home canned goods, or canned goods from unapproved processor found on premises
  • 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 stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • In use food dispensing utensils improperly stored
  • Critical: Food from unapproved source, spoiled, adulterated on premises.
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 02/26/2013Inspection
No violation noted during this evaluation. 12/17/2012Re-Inspection
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • 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.
  • Wiping cloths dirty, not stored properly in sanitizing solutions
 11/09/2012Inspection
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 01/12/2012Inspection
No violation noted during this evaluation. 09/14/2011Inspection
No violation noted during this evaluation. 03/15/2011Inspection
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 09/14/2010Inspection
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 03/26/2010Inspection
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • 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.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty 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)
 09/03/2009Inspection

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