- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Insects, rodents present
- Single service items reused, improperly stored, dispensed, not used when required
- 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
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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08/17/2015 | Inspection | Dan (manager of stands) was instructed to call Doug Hamernik at 716/753-4774 before opening the food stands in May of 2016 to discuss how the stands should be run next year. Dan was told the small stand needs a handwashing sink as a minimum and 3 bay sinks if they want to continue to do cooking in the small stand as opposed to pre-prepared foods such as popcorn and cotton candy. If hard ice cream is going to be hand scooped in the small stand next year, then a dipping well for the ice cream scoops must be installed. The ice maker will need to be replaced next year due to water dripping off the rust at the top onto the clean ice below. |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- 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)
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Non food contact surfaces of equipment not clean
- Single service items reused, improperly stored, dispensed, not used when required
- Critical: Water/ice: unsafe, unapproved sources, cross connections
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- In use food dispensing utensils improperly stored
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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08/03/2015 | Inspection | put up for re-inspection |
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