- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 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
|
02/18/2016 | Inspection | Satisfactory. only serving breakfast and dinner
Violations are specifically listed above and violations not listed, but which are contained in the same category of the indicated violation, are not present. |
- Improper thawing procedures used
- 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)
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
|
02/16/2016 | Inspection | Pre-op follow-up/routine kitchen inspection. All measured cold holding temperatures adequate at this time. Permission to operate newly renovated areas hereby GRANTED, provided operator's compliance with the following: Operator to wash/sanitize all surfaces prior to start of operation, replace ceiling tiles, finish sheetrock around electrical panel. Violations to be checked for compliance at next routine inspection. |
| No violation noted during this evaluation. | 02/02/2016 | Inspection | Glove usage, hair restraint noted. Hot and cold holding within appropriate ranges. Storage ok, thermometers ok. |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
01/28/2016 | Inspection | |
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- 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)
|
01/28/2016 | Inspection | Proper containers needed for larger portions of flour and sugar. Continue to seal all food items in dry storage area. All food is to be labeled accordantly once removed from original packaging. |
- Non food contact surfaces of equipment not clean
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
|
01/25/2016 | Inspection | Satisfactory. Violations are specifically listed within each inspection and violations not listed, but which are contained in the same category of the indicated violation, are not present. |
| No violation noted during this evaluation. | 01/08/2016 | Inspection | No violations at time of inspection. All products chemical or food related are to be labeled appropriate. |
| No violation noted during this evaluation. | 11/16/2015 | Inspection | Check of Manitowec 2 door cooler. Repair has been completed. Operating at 38 degrees F. at time of inspection. OK to return unit to operation. Discussed illness reporting and daily log for adequate monitoring of cooler temperatures. No reports of illness nor complaints of spoiled food consumed by customers. Temps ok.,glove usage noted. Additional thermometer present in cooler for backup reading. |
- 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.
|
11/13/2015 | Inspection | Instructed to not use cooler until it has been serviced and is operating at 45 degrees F. or lower. Contact HDO (315)866-6879 when repair made for re-inspection before returning to service. |
| No violation noted during this evaluation. | 11/03/2015 | Inspection | |
- Critical: Water/ice: unsafe, unapproved sources, cross connections
- 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.
- Improper use and storage of clean, sanitized equipment and utensils
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
10/09/2015 | Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Single service items reused, improperly stored, dispensed, not used when required
- Improper use and storage of clean, sanitized equipment and utensils
|
09/11/2015 | Inspection | All dishes are to be aired dried not placed on towel. All food products and single service items are to be 6 inches off the floor. Plumbing drain from hand wash sink is to be plumbed to drain properly. Chlorine ppm .3 |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
|
04/22/2015 | 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)
- Non food contact surfaces of equipment not clean
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
|
03/27/2015 | Inspection | Glove usage noted, appropriate cold/hot holding temperatures noted, dishwasher final rinse at 175 degrees. Discussed personal beverages for employees with chef and manager. Reminder to periodically stir items in hot holding on cook line. |
- Non food contact surfaces of equipment not clean
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- 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
- 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)
|
03/11/2015 | Inspection | Sliced cucumbers 38 deg, mash potatoes 35 deg, sliced cheese 38 deg all in walk in cooler. Small Bain Marie sour Kurt 38 deg, |
| No violation noted during this evaluation. | 01/29/2015 | Inspection | Satisfactory |
- 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)
- Non food contact surfaces of equipment not clean
- Critical: Food from unapproved source, spoiled, adulterated on premises.
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
|
01/07/2015 | Inspection | All Reduced Oxygen packaging (vacuum sealing) is to be discontinued until an approved process for each individual items and process is approved by NYS DOH. Spoiled foods and ROP foods found during inspection were voluntarily discarded by establishment. Additional maintenance/ cleaning schedule is needed for kitchen area. All items are to be tightly sealed or properly covered during any storage. |
- Improper thawing procedures used
- 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
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
|
11/20/2014 | Inspection | Cooler temperatures were OK
Dishwasher final rinse/sanitize cycle temperature was over 170F |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
10/06/2014 | Inspection | |
| No violation noted during this evaluation. | 09/09/2014 | Inspection | satisfactory |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
03/25/2014 | Inspection | |
- 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
- 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)
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
|
01/24/2014 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- 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)
- Hot, cold running water not provided, pressure inadequate
|
01/17/2014 | Inspection | |
- Non food contact surfaces of equipment not clean
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
01/15/2014 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Non food contact surfaces of equipment not clean
- Critical: Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.
|
12/20/2013 | Inspection | |
| No violation noted during this evaluation. | 10/04/2013 | Inspection | |
| No violation noted during this evaluation. | 04/19/2013 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
03/22/2013 | Inspection | |
| No violation noted during this evaluation. | 02/15/2013 | Inspection | |
- Non food contact surfaces of equipment not clean
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- 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
|
01/29/2013 | Inspection | |
| No violation noted during this evaluation. | 01/10/2013 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
10/30/2012 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Non food contact surfaces of equipment not clean
|
08/21/2012 | Inspection | Dipper well needs to be cleaned.
Meat cooler on cooking line missing a thermometer.
wire rack shelves in walkin cooler need to be cleaned. |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Non food contact surfaces of equipment not clean
|
03/20/2012 | Inspection | |
- 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
|
01/24/2012 | Inspection | |
- Non food contact surfaces of equipment not clean
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- 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 stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- In use food dispensing utensils improperly stored
|
01/12/2012 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Non food contact surfaces of equipment not clean
|
11/29/2011 | Inspection | |
- 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.
|
02/18/2011 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
|
01/31/2011 | Inspection | |
| No violation noted during this evaluation. | 01/25/2011 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
|
01/21/2011 | Inspection | |
| No violation noted during this evaluation. | 11/23/2010 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Non food contact surfaces of equipment not clean
|
09/20/2010 | Inspection | |
| No violation noted during this evaluation. | 08/17/2010 | Inspection | |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
|
08/10/2010 | Inspection | Wire shelves in walkin cooler need to be cleaned. |
| No violation noted during this evaluation. | 08/03/2010 | Inspection | |
| No violation noted during this evaluation. | 05/28/2010 | 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)
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
03/23/2010 | Inspection | |
- Non food contact surfaces of equipment not clean
|
02/01/2010 | Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
|
01/26/2010 | Inspection | |
| No violation noted during this evaluation. | 11/25/2009 | Re-Inspection | |
- Critical: Food from unapproved source, spoiled, adulterated on premises.
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
|
11/25/2009 | Inspection | |
- Non food contact surfaces of equipment not clean
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
11/05/2009 | Inspection | |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- 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 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)
- Non food contact surfaces of equipment not clean
|
10/15/2009 | Inspection | |
| No violation noted during this evaluation. | 06/10/2009 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
|
03/19/2009 | Inspection | 2 kitchen coolers need new thermometers. Corrected. |
| No violation noted during this evaluation. | 03/06/2009 | Inspection | |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Wiping cloths dirty, not stored properly in sanitizing solutions
|
02/24/2009 | 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)
- 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
|
01/12/2009 | Inspection | |
| No violation noted during this evaluation. | 11/21/2008 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
10/31/2008 | Re-Inspection | |
- Non food contact surfaces of equipment not clean
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
10/17/2008 | Inspection | |
- 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
- Improper use and storage of clean, sanitized equipment and utensils
- Non food contact surfaces of equipment not clean
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Hot, cold running water not provided, pressure inadequate
|
09/23/2008 | Inspection | |
- Non food contact surfaces of equipment not clean
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
|
04/29/2008 | Inspection | |
| No violation noted during this evaluation. | 04/28/2008 | Inspection | |
| No violation noted during this evaluation. | 04/26/2008 | Inspection | |
| No violation noted during this evaluation. | 01/07/2008 | Inspection | |
| No violation noted during this evaluation. | 01/02/2008 | Inspection | |
| No violation noted during this evaluation. | 12/07/2007 | Inspection | |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
|
10/19/2007 | Inspection | Raw, shell eggs stored above biscuits in reach-in cooler. Corrected |
- Non food contact surfaces of equipment not clean
|
09/28/2007 | Inspection | Inside of the walk in coolerrequires cleaning. |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
|
08/28/2007 | Inspection | Thermometer missing from cooler in kitchen. |
| No violation noted during this evaluation. | 02/02/2007 | Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
|
02/01/2007 | Inspection | Walk in cooler is missing base board, mold growth is noted. |
| No violation noted during this evaluation. | 01/26/2007 | Inspection | |
| No violation noted during this evaluation. | 12/05/2006 | Inspection | |
| No violation noted during this evaluation. | 11/28/2006 | Inspection | |
| No violation noted during this evaluation. | 10/30/2006 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
10/11/2006 | Inspection | |
| No violation noted during this evaluation. | 08/31/2006 | Inspection | |
| No violation noted during this evaluation. | 03/21/2006 | Re-Inspection | |
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
|
02/13/2006 | Inspection | No product thermometer. Reinspected 03/21/06, had several product thermometers. |
| No violation noted during this evaluation. | 01/24/2006 | Inspection | |
| No violation noted during this evaluation. | 01/06/2006 | Inspection | |
| No violation noted during this evaluation. | 12/28/2005 | Inspection | |
| No violation noted during this evaluation. | 11/28/2005 | Inspection | |
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Critical: Food from unapproved source, spoiled, adulterated on premises.
|
10/24/2005 | Inspection | 1H- probe thermomaters out of calibration by 10- 15 degrees F
2E groud beef patties found spoiled |
Restaurant representatives - add corrected or new information about Holiday Inn, 308 North Comrie Avenue, Johnstown, NY 12095 »