Dinner Bell Restaurant, 15 Center Street, Frewsburg, NY 14738 - Restaurant inspection findings and violations

Business Info

Restaurant name: DINNER BELL RESTAURANT
Address: 15 Center Street, Frewsburg, NY 14738
County: Chautauqua
Local health department: Chautauqua County
Restaurant type: Restaurant
Total inspections: 8
Last inspection: 12/09/2015

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Inspection findings	Inspection date	Type	Comments
Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans 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: 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.	12/09/2015	Inspection	Three thermometers missing or broken. Light shield dirty and some missing end caps. Batter mix on floor. Improper cooling of chicken gravy covered in deep pan. Water sample taken
Wiping cloths dirty, not stored properly in sanitizing solutions Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). 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.	02/18/2015	Inspection	Potatoes were not kept below 45F. Corrected by disposing. Sausage gravy was not cooled properly. Corrected by placing an ice wand into container and placing in cooler. Sanitizer was not made up at start of inspection. Corrected by making solution.
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 Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).	11/25/2014	Inspection	Hash browns were not stored at less than 45F. Corrected by placing back in cooler due to fact it had been a short time. Advised to use smaller quantity or store on ice. Some Food in walk in cooler is double stacked. Cooler is small. Floor in ladies restroom is in disrepair. Lightshields above prep table are missing end caps.
Non food contact surfaces of equipment not clean 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: 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	03/17/2014	Inspection	Fried potatoes were stored on counter not held below 45F. Actual temp was 53F and they had been out for 30 minutes. Cook placed them back in cooler and will use smaller quantity that is stored on ice in future. Probe thermometer was out of calibration. Corrected by calibrating. Sanitizer for wiping cloths was not adequate. Corrected by making fresh solution. Lower shelf of table in kitchen is not easily cleanable. Owner states he plans to resurface with stainless steel. Ill food worker policy was discusssed with owner. He states the policy is discussed verbally with employees.
Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions 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 and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) 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.	12/30/2013	Inspection	Sausage gravy was not being cooled properly. COS-placed an ice wand into the container to speed up cooling process. Food is double stacked in the walk in cooler. Sanitizer was not adequate. COS-made new solution. Shelf by grill is not smooth and easily cleanable.
Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures 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) Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)	11/26/2013	Inspection	Food stored on the floor and double stacked in cooler. Take out containers stored on floor-corrected. Thermometer missing in GE refrigerator-corrected. Bottom shelf of table by grill is not smooth and easily cleanable.
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces	12/17/2012	Re-Inspection
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. Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding. Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions In use food dispensing utensils improperly stored	11/05/2012	Inspection	Several Items found in walk-in not cooling properly. 5B was cited for three different food items (Chili, Shepherds Pie, and Sausage Gravy)

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