Dunkirk Conference Center, 3602 East Lake Road, Dunkirk, NY 14048 - Catering Operation inspection findings and violations

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Business Info

Restaurant name: DUNKIRK CONFERENCE CENTER
Address: 3602 East Lake Road, Dunkirk, NY 14048
County: Chautauqua
Local health department: Chautauqua County
Restaurant type: Catering Operation
Total inspections: 15
Last inspection: 08/07/2014
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Inspection findings

Inspection date

Type

Comments
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
 08/07/2014InspectionCommissary inspection only - not an inspection of an event
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
 08/07/2014Inspection
No violation noted during this evaluation. 08/08/2013Inspection
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
 08/08/2013Inspection
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 08/02/2012Inspection
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 08/02/2012Inspection
No violation noted during this evaluation. 08/09/2011Inspection
No violation noted during this evaluation. 08/09/2011Inspection
No violation noted during this evaluation. 08/06/2010Inspection
No violation noted during this evaluation. 08/06/2010Inspection
  • In use food dispensing utensils improperly stored
  • Pesticide application not supervised by a certified applicator
 08/04/2009Inspection
No violation noted during this evaluation. 08/04/2009Inspection
No violation noted during this evaluation. 08/14/2008Inspection
  • 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.
  • In use food dispensing utensils improperly stored
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
 08/14/2008Inspection
  • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Improper use and storage of clean, sanitized equipment and utensils
 12/14/2007Inspection

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