Bin 427, 427 Market Street, Cape Vincent, NY 13618 - Restaurant inspection findings and violations

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Business Info

Restaurant name: BIN 427
Address: 427 Market Street, Cape Vincent, NY 13618
County: Jefferson
Local health department: Watertown District Office
Restaurant type: Restaurant
Total inspections: 3
Last inspection: 09/04/2015
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Inspection findings

Inspection date

Type

Comments
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • 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.
  • Single service items reused, improperly stored, dispensed, not used when required
  • 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)
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
 09/04/2015Inspectionyear round 4to 9 we'd to Sat. breakfast Sunday 7to 12newspaper. walk in cheese 39 F. hot holding Mac and cheese 160 F all other refrig temperatures tested. acceptable
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Critical: Home canned goods, or canned goods from unapproved processor found on premises
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 08/07/2014Inspection
  • 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.
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Hot, cold running water not provided, pressure inadequate
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
 07/26/2013Inspection

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