Centre Pointe, Suny At Fredonia, Fredonia, NY 14063 - Restaurant inspection findings and violations

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Business Info

Restaurant name: CENTRE POINTE
Address: Suny At Fredonia, Fredonia, NY 14063
County: Chautauqua
Local health department: Chautauqua County
Restaurant type: Restaurant
Total inspections: 4
Last inspection: 12/17/2015
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Inspection findings

Inspection date

Type

Comments
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • 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.
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 12/17/2015InspectionClose attention must be given to rice reheat temperatures - all pre-cooked rice which is reheated must be rehaeted to at least 165 degrees within 2 hours before serving. It is recommended that pre-cooked rice be reheated in an oven before being placed in the warmer at the service area.
  • Miscellaneous, Economic Violation, Choking Poster, Training.
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 12/16/2014Inspection
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 12/13/2013Inspection
  • 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.
  • 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)
  • In use food dispensing utensils improperly stored
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 12/14/2012Inspection

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