Gram's Diner, 13 Main Street, Adams, NY 13605 - Restaurant inspection findings and violations

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Business Info

Restaurant name: GRAM'S DINER
Address: 13 Main Street, Adams, NY 13605
County: Jefferson
Local health department: Watertown District Office
Restaurant type: Restaurant
Total inspections: 4
Last inspection: 12/18/2015
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Inspection findings

Inspection date

Type

Comments
No violation noted during this evaluation. 12/18/2015Re-Inspectionwalkin Is holding potentially hazardous foods at 40 to 45 deg F. operator has purchased a new stand up commercial superior refrig unit. to limit the ""in and out"" of the walkin. sauce in ice bath during inspection operator also bought ice wand to aid in cooling. phf foods were moved to the top shelf of the walkin as it was the area that was the coldest during the previous inspection. air coming out of compressor in walkin cooler at 32 deg.
  • 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.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
 11/04/2015Inspectionwalkin cooler was on the boarder line of being out of temp. several food products on the bottom and middle shelves were 46 to 47 deg. the walkin is the main source of refrigeration in the kitchen and is opened and closed a lot. several items were being cooled in the walkin at the time of inspection. I suggested pulling products that will be used repeatedly out of the walkin cooler during lunch/ dinner rush and put them in the prep or new stainless refrigerator near the front of the kitchen. food on the top shelf of the walkin was at a lower temp ( butter 42 F top shelf) than food on the bottom shelf. operator turned the thermostat down on the walkin, air coming from the compressor was 38 deg when I left and the temp of cooler was coming down. the thermometer was on the top shelf of frig and I suggested keeping it on the bottom shelf to represent the warmest portion of the walkin. a follow up with this refrig unit will be conducted before December and a inspection during the warm weather months next year is needed to insure the unit is keeping good temp during the summer. all other coolers are in good working order keeping good temp desert coolers 38 deg. Beer/ wine / milk cooler near dish washer 42 F. milk. prep cooler in front of kitchen cole slaw 41 deg. vegetable soup 160. beef in steam table 156, gravy in steam table 165. gravy in crock pot 150. facility clean and organized in general ceiling is aged with color.
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
  • Pesticide application not supervised by a certified applicator
  • 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
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • 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)
 02/21/2014Inspection
  • 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)
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
  • Dressing rooms dirty, not provided, improperly located
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Improper use and storage of clean, sanitized equipment and utensils
  • Pesticide application not supervised by a certified applicator
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Single service items reused, improperly stored, dispensed, not used when required
 11/05/2013Inspection

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