St. Bonaventure Univ. Warming House, 164 North Union Street, Olean, NY 14760 - Restaurant inspection findings and violations

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Business Info

Restaurant name: ST. BONAVENTURE UNIV. WARMING HOUSE
Address: 164 North Union Street, Olean, NY 14760
County: Cattaraugus
Local health department: Cattaraugus County
Restaurant type: Restaurant
Total inspections: 10
Last inspection: 12/10/2015
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Inspection findings

Inspection date

Type

Comments
  • 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)
 12/10/2015InspectionDiscussed glove use and bare hand contact with student coordinator during the 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)
 05/21/2014Inspection
No violation noted during this evaluation. 04/29/2013Re-Inspection
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
  • 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)
 06/13/2012Inspection
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • Miscellaneous, Economic Violation, Choking Poster, Training.
  • 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
 03/02/2011Inspection
No violation noted during this evaluation. 02/18/2010Inspection
  • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
 03/23/2009Inspection
  • Critical: Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45oF or less as recommended before they are stored on buffet lines.
  • Critical: Food from unapproved source, spoiled, adulterated on premises.
 04/29/2008Inspection
  • 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.
 04/16/2007Inspection
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
 02/23/2006Inspection

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