Country Roadhouse Inn Inc., 2989 Ridge Road, Ransomville, NY 14131 - Restaurant inspection findings and violations

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Business Info

Restaurant name: COUNTRY ROADHOUSE INN INC.
Address: 2989 Ridge Road, Ransomville, NY 14131
County: Niagara
Local health department: Niagara County
Restaurant type: Restaurant
Total inspections: 20
Last inspection: 02/12/2016
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Inspection findings

Inspection date

Type

Comments
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
 02/12/2016Inspectionfood testing thermometer ok, cold holds140°, gloves ok, hair restraints ok, chem dish machine at 50 ppm ok, choking ok, cpr ok, restrooms ok
No violation noted during this evaluation. 08/28/2015Inspectionok to permit
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
 02/06/2015Inspection
No violation noted during this evaluation. 08/15/2014Inspection
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Miscellaneous, Economic Violation, Choking Poster, Training.
 02/26/2014Inspection11 B - CHLORINE SANITIZER MADE INCORRECTLY, INSTRUCTED, CORRECTED 16 - CPR SIGN NOT AVAILABLE, ONE GIVEN
  • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
  • Wiping cloths dirty, not stored properly in sanitizing solutions
 08/23/2013Inspection
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 08/17/2012Re-Inspection8E: Accurate thermometer still missing from walk-in cooler
  • 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.
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • 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: 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.
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 08/10/2012Inspection5A, 5E - At 12:30 pm, the white 3-door cooler in kitchen temped at 54 degrees F. Two-percent milk from cooler temped at 55 degrees F. Cheese from cooler temped at 54 degrees F. According to owner, several items had been placed in unit upon opening, therefore, they had been in unit less than 2 hours. Those products were moved to walk-in cooler, which was 38 degrees F. Owner voluntarily discarded potentially hazardous foods that had been in cooler over 2 hours: ~8lbs cheese, 1 small container of feta, 1 container of crumbly blue cheese, 5 eggs, and ~3-4 lbs taco meat. No potentially hazardous foods may be kept in this cooler until repaired. 6E - At 12:30 pm, chowder from crock pot temped at 127 degreed F. According to owner, chowder had just been made and placed in crock pot, which had not yet been turned on. Owner heated chowder on stove to 165 degrees F before placing back in crock pot to hold at 140 degrees F. CORRECTED. 8A - salad dressing, tomato sauce, and applesauce stored under unprotected waste lines. 8E - Walk-in cooler temped 37 degrees F using inspector's digital thermometer, and owner's thermometer read 45 degrees F.
  • 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: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
 03/02/2012Inspection4A-Inspector found spray bottle containing blue liquid not labeled above three bay sink-cook stated ""Degreaser"" when asked what the bottle contained-bottle labeled and corrected 8A-salad items tom, cukes,onions, and lettuce in three door ref. not covered. 8B-ice scoop improperly stored in ice behind bar. 8A-1 bag of flour stored on floor, 1 bag stored next to mop. All of the above corrected.
No violation noted during this evaluation. 08/26/2011Inspection
No violation noted during this evaluation. 01/06/2011Inspection
  • Hair is improperly restrained
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 08/06/2010Inspection9c- food prep worker is not wearing a hair restraint 15a- holes in walls and cover for ceiling hole falling off in stairway down to basement
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • 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)
 02/19/2010Inspection8A Bags of potatoes stored on floor of walkin cooler 8A Vinegar stored under 2 bay sink by waitress station-unprotected drain line 15B Lightshield missing from fixture by 3 bay sink
No violation noted during this evaluation. 12/10/2009Inspection
No violation noted during this evaluation. 08/18/2009Re-Inspection
  • Miscellaneous, Economic Violation, Choking Poster, Training.
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • 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.
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 08/14/2009Inspection5A/5E At time of inspection roast beef was found at 57 dF and cheese was found at 53 dF in top portion of prep cooler. Bottom of cooler temped at 37 dF, top of unti had been left open top was closed and roast beef and cheese were transferred to bottom of unit CORRECTED 5A/5E At time of inspection 3 door cooler ambient air temp 53 dF milk-52 dF, sour cream 53 dF. According to cook unit temp had been fine this morning. All potentially hazardous foods were transferred to another cooler. Cooler to be looked at 5C at time of inspection plastic bin of potato salad found on prep table in kitchen at 67 dF. According to cook potato salad had been out ~1 hour during lunch rush. Potato salad was returned to cooler. CORRECTED 15B Lightshield missing by 3 bay sink 16 CPR kit not available
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 08/07/2008Inspection10B Skids in walk-in cooler in basement are bare wood
No violation noted during this evaluation. 09/07/2007Re-Inspection
  • 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: 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.
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 08/23/2007Inspection5b- 2 containers of cooked potatoes found to be 90dF out at room temp cooked this morning at 11:30am and it is now 2:50pm. voluntarily discarded by cook and corrected 10b- water is leaking from traulsen cooler 2c- eggs stored over produce in down stairs walk in cooler moved and corrected 8a- condenser unit in downstairs walk in cooler leaks into bins stored on top of kegs
  • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
 08/31/2006Inspection14B Small hole in basement wall near ice machine (where pipe enters building) can allow for entrance of insects or rodents

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