Fairfield Inn & Suites, 3270 Nys Route 417 West, Olean, NY 14760 - Restaurant inspection findings and violations

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Business Info

Restaurant name: FAIRFIELD INN & SUITES
Address: 3270 Nys Route 417 West, Olean, NY 14760
County: Cattaraugus
Local health department: Cattaraugus County
Restaurant type: Restaurant
Total inspections: 21
Last inspection: 02/10/2016
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Inspection findings

Inspection date

Type

Comments
No violation noted during this evaluation. 02/10/2016InspectionSatisfactory.
No violation noted during this evaluation. 02/09/2016InspectionPart 1 - no violations Part 2 - No violations Discussed ice bath procedures such as single layering of food items, hot and cold holding temperatures.
No violation noted during this evaluation. 12/16/2015Re-InspectionThe following item has been corrected from the previous inspection- 10B- Freezer has been fixed.
  • Critical: Food from unapproved source, spoiled, adulterated on premises.
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • 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.
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • 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.
 12/02/2015InspectionDiscussed maintaining cold hold unit that contains melons.
No violation noted during this evaluation. 11/17/2015InspectionSatisfactory.
  • Miscellaneous, Economic Violation, Choking Poster, Training.
 10/22/2015Inspection
No violation noted during this evaluation. 06/17/2015Inspection
  • Miscellaneous, Economic Violation, Choking Poster, Training.
  • 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.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 12/22/2014Inspection
No violation noted during this evaluation. 11/07/2014Inspection
No violation noted during this evaluation. 11/04/2014Re-InspectionConducted a re-inspection of food service operations due to violations listed on previous inspection report of 10/23/14. Cream cheese found stored inside refrigerated case at 40 degrees F, facility has also purchased digital thermometer for evaluating hot & cold potentially hazardous (TCS) foods. Corrected
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
 10/23/2014InspectionWill conduct a re-inspection after October 31, 2014 to re-check Red-Item violations listed above.
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
 12/11/2013Inspection
No violation noted during this evaluation. 10/04/2013Inspection
  • 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
  • Single service items reused, improperly stored, dispensed, not used when required
 06/11/2013InspectionGeneral manager requested cold-holding waiver for hard-boiled eggs. Discussed calibration of probe thermometer. Scrambled eggs-144 degrees F, sausage patties: >150 degrees.
No violation noted during this evaluation. 12/12/2012Inspection
  • 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.
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • 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.
 10/17/2011Inspection
  • 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)
  • Single service items reused, improperly stored, dispensed, not used when required
 09/16/2010Inspection
No violation noted during this evaluation. 09/21/2009Inspection
No violation noted during this evaluation. 10/15/2008Inspection
No violation noted during this evaluation. 12/27/2007Inspection
No violation noted during this evaluation. 12/29/2006Inspection

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