Mayville Diner, 7 West Chautauqua Street, Mayville, NY 14757 - Restaurant inspection findings and violations

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Business Info

Restaurant name: MAYVILLE DINER
Address: 7 West Chautauqua Street, Mayville, NY 14757
County: Chautauqua
Local health department: Chautauqua County
Restaurant type: Restaurant
Total inspections: 4
Last inspection: 01/11/2016
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Inspection findings

Inspection date

Type

Comments
  • 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
  • Non food contact surfaces of equipment not clean
 01/11/2016Inspectionhot holdng food temperatures were satsfactory on stean table
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • 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)
 01/27/2015Inspection
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • 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.
 03/26/2014InspectionCold foods and hot foods on steam tables temperatures were satisfactory: chili = 165 degs, sausage gravy = 165 degs; Flooring replacement has been discussed previously and please advise Health Dept when replacement will be scheduled (Doug - 753-4774)
  • 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
  • Miscellaneous, Economic Violation, Choking Poster, Training.
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 12/03/2013InspectionFloor repairs within 3 months per owners; hot-holding temps- OK; taco meat = 156; vegetable stew = 169; brown gravy = 160; closing at 2 pm- discussed proper rapid cooling methods with cooks

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