No violation noted during this evaluation. | 06/08/2015 | Re-Inspection | Violation 15a corrected from previous inspection. Shelf in front of window in kitchen has been painted. Operator has ordered test strips for chlorine-based sanitizer. Operator will send picture of test strips when they come in. TTOC extended to 6-15-15. No other items evaluated at time of inspection. |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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05/08/2015 | Inspection | Discussed with operator hand-washing and avoiding barehand contact with ready-to-eat foods. Temperature of nacho cheese in machine was 145 dF. Discussed that nacho cheese is considered potentially hazardous. UV reading 09 at time of inspection. TTOC for above violations is 6-8-15. |
No violation noted during this evaluation. | 08/11/2014 | Re-Inspection | Reinspection conducted to evaluate violations from previous inspection. Violations (15a and 12d) have been corrected. Unsealed wood in corner where 2 storage chest freezers are located has been painted. Ceiling tiles in toilet room has been replaced and fiberglass insulation is no longer exposed. |
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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07/16/2014 | Inspection | UV unit showed 01 on display. Facility has new machine for nacho cheese. Temperature of cheese was 140 dF. TTOC for correction of above violations is 2 weeks (7/30/14). |
- 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)
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Non food contact surfaces of equipment not clean
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07/11/2013 | Inspection | observed dipper well changes and will discuss with LKB. Uv unit showed 08 on display and received monthly water operations report for June 2013 from Joel. Discussed storage of employee food items and storage of bottled beverages. |
- Improper use and storage of clean, sanitized equipment and utensils
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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06/27/2011 | Inspection | |
- Non food contact surfaces of equipment not clean
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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07/22/2010 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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06/11/2009 | Inspection | |
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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05/30/2008 | Inspection | |
- 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
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04/13/2007 | Inspection | |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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05/10/2006 | Inspection | |
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