St. Stephen's Club, 1117 North Union Street, Olean, NY 14760 - Restaurant inspection findings and violations



Business Info

Restaurant name: ST. STEPHEN'S CLUB
Address: 1117 North Union Street, Olean, NY 14760
County: Cattaraugus
Local health department: Cattaraugus County
Restaurant type: Restaurant
Total inspections: 11
Last inspection: 11/19/2015

Restaurant representatives - add corrected or new information about St. Stephen's Club, 1117 North Union Street, Olean, NY 14760 »


Inspection findings

Inspection date

Type

Comments

No violation noted during this evaluation. 11/19/2015Inspection
  • Improper thawing procedures used
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
12/04/2014Inspection
No violation noted during this evaluation. 12/04/2013Inspection
  • Improper thawing procedures used
12/13/2012Inspection
No violation noted during this evaluation. 09/15/2011Inspection
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
05/11/2010Inspection
  • 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.
02/10/2009Inspection
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
  • 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.
02/28/2008Inspection
  • 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.
10/12/2007Inspection
  • 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.
12/14/2006Inspection
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
11/14/2005Inspection

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