Dina's Restaurant, 13 And15 Washington Street, Ellicottville, NY 14731 - Restaurant/Catering Operation inspection findings and violations

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Business Info

Restaurant name: DINA'S RESTAURANT
Address: 13 And15 Washington Street, Ellicottville, NY 14731
County: Cattaraugus
Local health department: Cattaraugus County
Restaurant type: Restaurant/Catering Operation
Total inspections: 24
Last inspection: 12/29/2015
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Inspection findings

Inspection date

Type

Comments
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
 12/29/2015Inspection
No violation noted during this evaluation. 08/15/2015Inspection
  • 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.
 05/01/2015Inspection
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
 12/12/2014Inspection
No violation noted during this evaluation. 08/16/2014Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • 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.
  • 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)
  • Non food contact surfaces of equipment not clean
  • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
  • Critical: Food from unapproved source, spoiled, adulterated on premises.
 05/01/2014Inspection
  • Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours.
 03/11/2014Inspection
  • 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)
 12/24/2013Inspection
No violation noted during this evaluation. 08/10/2013Inspection
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 03/28/2013Inspection
  • 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)
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 09/06/2012Inspection
No violation noted during this evaluation. 03/07/2012Inspection
  • Non food contact surfaces of equipment not clean
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 09/29/2011Inspection
  • In use food dispensing utensils improperly stored
 05/20/2011Inspection
No violation noted during this evaluation. 11/12/2010Inspection
No violation noted during this evaluation. 03/05/2010Inspection
No violation noted during this evaluation. 09/18/2009Inspection
No violation noted during this evaluation. 04/22/2009Inspection
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
  • 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.
 11/12/2008Inspection
No violation noted during this evaluation. 04/22/2008Inspection
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
 09/20/2007Inspection
No violation noted during this evaluation. 03/20/2007Inspection
  • 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.
 09/14/2006Inspection
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
  • 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.
 02/27/2006Inspection

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