- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- 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.
- Critical: Food from unapproved source, spoiled, adulterated on premises.
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- 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)
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12/21/2015 | Inspection | Discussed deficiencies with the operator. The Temperature of a Turkey Pot Pie in the Curtis Cool Reach-In Cooler was measured to be 36.7 degrees F and Cream of Broccoli Soup was 37.1 degrees F. The Mechanical Dish Washer had a chlorine residual of about 50 ppm and the Fire Suppression System on the Ventilation Hood was inspected in May 2015. Report must be mailed. |
- 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.
- Non food contact surfaces of equipment not clean
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
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08/26/2015 | Inspection | Deficiencies discussed with the operators. The following temperatures were measured (degrees F): Upper Compartment Bain Marie - Sliced Ham - 45.6; Reach-In Cooler - Pastrami Chunk - 44.5, Container Mashed Potatoes - 45.7. The Mechanical Dish Washer had a chlorine residual in the Final Rinse of 50 ppm. Report must be mailed. |
- 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)
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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12/19/2014 | Inspection | All freezer and cooler units working properly. Hot holding items all above 140 degrees. Additional reheating methods discussed during inspection. |
- Wiping cloths dirty, not stored properly in sanitizing solutions
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12/04/2013 | Inspection | |
No violation noted during this evaluation. | 12/07/2012 | 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)
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11/03/2011 | Inspection | |
No violation noted during this evaluation. | 10/12/2010 | Inspection | |
No violation noted during this evaluation. | 11/06/2009 | 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)
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10/15/2008 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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02/15/2008 | Inspection | |
No violation noted during this evaluation. | 10/03/2007 | Inspection | |
No violation noted during this evaluation. | 05/02/2007 | Inspection | |
No violation noted during this evaluation. | 06/13/2006 | Inspection | |
No violation noted during this evaluation. | 12/27/2005 | Inspection | |
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