Ebc West, 34 West Main Street, Fredonia, NY 14063 - Restaurant inspection findings and violations

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Business Info

Restaurant name: EBC WEST
Address: 34 West Main Street, Fredonia, NY 14063
County: Chautauqua
Local health department: Chautauqua County
Restaurant type: Restaurant
Total inspections: 4
Last inspection: 02/25/2016
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Inspection findings

Inspection date

Type

Comments
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 02/25/2016Inspection
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Improper use and storage of clean, sanitized equipment and utensils
  • 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)
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
 02/11/2015InspectionRecommended that pork shoulder roasts be cooked in the morning instead of in the evening in order to better determine that the product is being cooled properly (120 to 70 degrees in 2 hours and 70 to 45 degrees in 4 additional hours). Cooking this item at the close of business does not allow for any temperature monitoring since establishment is non operational during this period.
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
  • Improper use and storage of clean, sanitized equipment and utensils
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
  • 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.
 02/19/2014Inspection
  • 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
  • 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)
  • Improper use and storage of clean, sanitized equipment and utensils
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • In use food dispensing utensils improperly stored
 03/12/2013Inspection

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