Countryside Diner, 4301 State Route 11, Malone, NY 12953 - Restaurant inspection findings and violations

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Business Info

Restaurant name: COUNTRYSIDE DINER
Address: 4301 State Route 11, Malone, NY 12953
County: Franklin
Local health department: Saranac Lake District Office
Restaurant type: Restaurant
Total inspections: 36
Last inspection: 12/11/2015
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Inspection findings

Inspection date

Type

Comments
  • 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)
 12/11/2015Inspection
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  • Non food contact surfaces of equipment not clean
 10/23/2015InspectionAll prior violations from last inspection on 4/28/15 have been corrected. Water flow from ice machine/compressor does not flow at all times, as per operator. Food temperatures obtained with DOH thermocouple thermometer-turkey gravy 152 degrees F., hamburger vegetable soup 170 degrees F., sliced ham 43 degrees F
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Non food contact surfaces of equipment not clean
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
 04/28/2015InspectionFood temperatures measured: Soup = 186 F, turkey gravy = 163 F, sliced tomatoes = 38 F, pancake batter = 38 F. Discussed the use of cardboard used as shelf liners; please try to refrain from using cardboard in this way. Reviewed cooling logs.
No violation noted during this evaluation. 04/01/2015Inspection
  • Miscellaneous, Economic Violation, Choking Poster, Training.
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 12/05/2014InspectionAll hot and cold holding temperatures were acceptable. Reviewed menu and discussed cooking temperatures. Discussed cooling of foods, please complete cooling logs.
  • Improper thawing procedures used
 09/11/2014Inspection
No violation noted during this evaluation. 04/18/2014Inspection
No violation noted during this evaluation. 01/21/2014InspectionMonitoring logs well maintained. All hot foods are kept at 140 F or above. Cold foods at 45 F or below.
No violation noted during this evaluation. 12/31/2013Re-Inspection
  • 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
 12/11/2013Inspection
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
 09/27/2013InspectionMonitoring log well maintained.
No violation noted during this evaluation. 03/20/2013Inspection
No violation noted during this evaluation. 02/13/2013Inspection
No violation noted during this evaluation. 11/21/2012Inspection
No violation noted during this evaluation. 11/05/2012Inspection
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
 05/04/2012Inspection
No violation noted during this evaluation. 03/22/2012Inspection
  • Hair is improperly restrained
 10/05/2011Inspection
No violation noted during this evaluation. 09/30/2011Inspection
No violation noted during this evaluation. 03/08/2011Inspection
No violation noted during this evaluation. 12/13/2010Inspection
  • 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)
 09/01/2010Inspection
No violation noted during this evaluation. 03/11/2010Inspection
No violation noted during this evaluation. 12/08/2009Inspection
  • 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)
 09/21/2009Inspection
No violation noted during this evaluation. 03/25/2009Inspection
No violation noted during this evaluation. 09/18/2008Inspection
No violation noted during this evaluation. 04/11/2008Re-Inspection
No violation noted during this evaluation. 03/26/2008Inspection
No violation noted during this evaluation. 10/17/2007Inspection
No violation noted during this evaluation. 04/10/2007Inspection
No violation noted during this evaluation. 11/06/2006Inspection
No violation noted during this evaluation. 04/12/2006Inspection
No violation noted during this evaluation. 11/01/2005Re-Inspection
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • 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)
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 10/14/2005Inspection4A Comet stored on shelf near Pasta. Toxic chemicals must be stored in a manner so cross contamination can not occur. Comet moved to another area. 5C 5 dozen eggs were stored on counter. Interveiw indicated that eggs were not under refrigeration for more than two hours. Potentially hazardous foods must be stored under refrigeration except during neccesary preperation. Eggs dicarded. 6A Steam table food items (Tomato sauce, beef gravy, chicken gravy) & Soup pot chili out of temperature. Potentially hazardous food must be dept above 140 degrees. Interview indicated sauces out of temp for less than two hours. Food was reheated to 165 degrees and returned to steam table. 8A Food uncovered throughout FSE also sneeze gaurd lacking over donuts. 8E. Thermometers lacking in all refegerated units. 10A Shelves are not easily cleanable in walk in cooler. 10B Floor in walk in needs repair. Refrigerator near stove lacks cleaning. 8A Food stored in cans and bread crumbs stored on floor.
No violation noted during this evaluation. 10/11/2005Inspection

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