- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Non food contact surfaces of equipment not clean
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
|
10/26/2015 | Inspection | Proper hot/cold holding. Buffet temps all ok. Restroom,coolers,freezer ok. w/r/s ok. Still maintaining pest control monthly. No evidence of insect. Thermometers present and functioning. |
- Improper thawing procedures used
|
04/08/2015 | Inspection | All hot/cold holding temperatures of buffet at appropriate levels. Coolers/freezers ok. Hoods ok. Discussed thawing procedures and handling. Terminix contract still in place. No evidence of insect. |
|
11/25/2014 | Inspection | Instructed operator to perform thorough cleaning and sanitation inside all buffet stations. Must also clean and sanitize around piping under salad bar. Work is to be performed during Thanksgiving break. Is to instruct Terminix that they require more stations,or more effective measures applied. Operator is to inform HDO when next visit is made by insecticide company (anticipated next week - 10 days). Will perform follow up in 2-3 weeks to check status of compliance. |
| No violation noted during this evaluation. | 08/15/2014 | Inspection | |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Garbage storage areas not properly constructed or maintained, creating a nuisance
- 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)
- Insects, rodents present
- Garbage storage areas not properly constructed or maintained, creating a nuisance
- Insects, rodents present
- Improper thawing procedures used
- 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
- 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
|
04/24/2014 | 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)
- Dressing rooms dirty, not provided, improperly located
- 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.
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 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.
|
02/26/2013 | Inspection | |
| No violation noted during this evaluation. | 05/18/2012 | Re-Inspection | |
- Improper thawing procedures used
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- 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)
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- In use food dispensing utensils improperly stored
|
03/21/2012 | Inspection | |
- In use food dispensing utensils improperly stored
|
06/17/2011 | Inspection | |
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- 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.
- Insects, rodents present
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
|
10/05/2010 | Inspection | |
- Non food contact surfaces of equipment not clean
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
|
04/27/2010 | Inspection | |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- 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)
|
10/21/2009 | Inspection | |
- Critical: Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
|
03/03/2009 | Inspection | |
- 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 stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- 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.
|
09/03/2008 | Inspection | |
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- 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
|
01/23/2008 | Inspection | |
| No violation noted during this evaluation. | 09/12/2007 | Re-Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
|
08/07/2007 | Inspection | Egg rolls (~10lbs), chicken (~15lbs) and barbecued pork (~2lbs) were stored at ambient temp. Actual temp of food was 81F. Per a food handler, food items had been stored in this condition for over two hours. Corrected, food voluntarily discarded |
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
|
01/11/2007 | Inspection | One can of pears (~7 lbs) in stock with severe dents. Corrected, removed from stock |
- 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.
|
08/08/2006 | Inspection | Large container of cooked chicken which had been cooling overnight was tested at 51 degrees F. Corrected by discarding and adulterating the product |
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
|
06/16/2006 | Inspection | Bare hand contact with food(grapes) that will not recieve further heat treatment. Corrected by discarding the grapes and putting on gloves. |
Restaurant representatives - add corrected or new information about Far East Buffet, 215 North Comrie Avenue, Johnstown, NY 12095 »