Dryden Queen Diner, 48 North Street, Dryden, NY 13053 - Restaurant inspection findings and violations

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Business Info

Restaurant name: DRYDEN QUEEN DINER
Address: 48 North Street, Dryden, NY 13053
County: Tompkins
Local health department: Tompkins County
Restaurant type: Restaurant
Total inspections: 29
Last inspection: 08/28/2015
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Inspection findings

Inspection date

Type

Comments
  • In use food dispensing utensils improperly stored
 08/28/2015InspectionNo Part I Critical Item Violations Part II Blue Item Violations 8B two places
No violation noted during this evaluation. 04/03/2015Re-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)
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
 03/10/2015Inspection
No violation noted during this evaluation. 11/24/2014Re-Inspection
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
 11/10/2014Inspection
No violation noted during this evaluation. 10/08/2014Re-Inspection
  • Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
 09/08/2014Re-Inspection
  • Critical: Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45oF or less as recommended before they are stored on buffet lines.
  • In use food dispensing utensils improperly stored
 08/06/2014Inspection
No violation noted during this evaluation. 12/06/2013Re-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.
 11/19/2013Inspection
  • In use food dispensing utensils improperly stored
 06/18/2013Inspection
No violation noted during this evaluation. 11/21/2012Inspection
No violation noted during this evaluation. 04/11/2012Inspection
No violation noted during this evaluation. 11/15/2011Inspection
  • Non food contact surfaces of equipment not clean
 05/04/2011Inspection
No violation noted during this evaluation. 12/06/2010Re-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.
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 11/15/2010Inspection
No violation noted during this evaluation. 06/07/2010Re-Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Miscellaneous, Economic Violation, Choking Poster, Training.
 05/13/2010Inspection
No violation noted during this evaluation. 09/30/2009Inspection
No violation noted during this evaluation. 03/18/2009Inspection
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
 10/20/2008Inspection
  • 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)
 04/08/2008Inspection
  • 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)
 10/22/2007Inspection
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
 05/31/2007Inspection
No violation noted during this evaluation. 12/14/2006Re-Inspection
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • 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.
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
 11/30/2006Inspection
  • Improper thawing procedures used
 06/06/2006Inspection
No violation noted during this evaluation. 12/06/2005Inspection

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