Miss Johnstown Diner, 28 1/2 East Main Street, Johnstown, NY 12095 - Restaurant inspection findings and violations

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Business Info

Restaurant name: MISS JOHNSTOWN DINER
Address: 28 1/2 East Main Street, Johnstown, NY 12095
County: Fulton
Local health department: Herkimer District Office
Restaurant type: Restaurant
Total inspections: 12
Last inspection: 05/22/2015
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Inspection findings

Inspection date

Type

Comments
No violation noted during this evaluation. 05/22/2015InspectionInspection of post-fire damage repair. Exhaust hood and ansul system installation completed. Freezers and coolers operational. Facility has been returned to operational status. Spoke with C.E.O of Johnstown Captain Paul Stegel. Received verbal verification that hood system is sufficient and approved for operation. He will follow up with written letter of satisfaction by Codes, to be forwarded to HDO via operator once received (approx. 1 week time). Few minor housekeeping/cleaning issues. Otherwise, Facility is cleared to resume operation. Looking to resume service on Tuesday,following the holiday weekend.
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 02/26/2014Inspection
  • 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
  • Miscellaneous, Economic Violation, Choking Poster, Training.
 04/04/2013Inspection
  • 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).
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • 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.
 01/12/2012Inspection
  • Non food contact surfaces of equipment not clean
  • 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.
  • 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)
 02/18/2011Inspection
  • 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
 01/26/2010Inspection
  • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
 01/23/2009Inspection
  • 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.
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
 01/24/2008Inspection
  • 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.
 02/22/2007InspectionDisplay cooler operating at ~51F. Corrected, temperature reduced
No violation noted during this evaluation. 04/14/2006Re-Inspection
  • Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours.
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
 03/13/2006InspectionNo re-heat step before hot holding, rock salt stored with food items unlabeled.
No violation noted during this evaluation. 12/20/2005Inspection

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