No violation noted during this evaluation. | 09/23/2015 | Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
|
06/06/2015 | Inspection | At 470 Riverwalk Dr., Youngstown for Lewiston Tour of Kitchens
Menu: Clam chowder, ahi tuna nacho
Notes: FTT available and accurate. gloves used, hair restrained, single service items stored properly, Sanitizer Cl ok, Handwash ok |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
|
05/15/2015 | Inspection | 10 B - GREASE GRATES IN HOOD: SEVERAL MISSING
11 B - CHLORINE SAITIZING BUCKETS WEAK
14 B - REAR KITCHEN DOOR: NOT SELF CLOSING |
- Non food contact surfaces of equipment not clean
- Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
- Improper use and storage of clean, sanitized equipment and utensils
|
08/20/2014 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
|
05/16/2014 | Inspection | 8 E - THERMOMETER MISSING FROM FLIP TOP COOLER AT END OF HOT HOLD LINE IN KITCHEN
12 E - PAPER TOWELS NOT MOUNTED BY ICE MACHINE IN KITCHEN
16 - NO CHOKE POSTER, 2 GIVEN |
No violation noted during this evaluation. | 02/08/2014 | Inspection | |
No violation noted during this evaluation. | 05/17/2013 | Inspection | ok to permit |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
|
08/03/2012 | Inspection | 6A- All foods found to be below 140dF. Everything was temped at 7:20PM with inspectors FTT. Food was temped at 130dF at 5:00PM- stated by employee. 1 pan of roast beef was willingly discarded, 1/4 gallon of horseradish was also willingly discarded by employees. Food was stated to be under 140dF for over 2 hours.
6B- Sternos were not adequate enough to hold food at greater or equal to 140dF. apropane burner was available however it was out of propane.
5C- Horseradish was not kept refridgerated or held at less than or equal to 45dF as per manufacturing guidelines.
Station was shut down |
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
|
05/04/2012 | Inspection | 4A Bottle of cleaner stored on top of ice machine-cleaner moved to chemical storage area CORRECTED
15B Lightshield or shatterproof bulb missing from fixture in beer walkin cooler, fixture in dry storage room by restrooms
15A Floors under/around equipment in kitchen have grime accumulation
12C Handwash sink in kitchen-faucet leaking |
- 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)
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
|
05/13/2011 | Inspection | 8A Bags of onions and potatoes stored on the floor of the walk-in cooler
8A Food uncovered in walk-in and 2 door stainless reach in coolers (fully cooled)
8A Plastic bottles of various liquids not labe;ed for content
11C Slicer contains food debris from last use
11C Microwave ovens contain food debris from last use |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- 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
|
08/19/2010 | Inspection | 10B Shelving for wine in beer walkin cooler not easily cleanable
12E Soap missing from handwash station in outside bar
14A Fruit flies present in bar area |
No violation noted during this evaluation. | 06/02/2010 | Inspection | |
No violation noted during this evaluation. | 04/30/2010 | Inspection | |
Restaurant representatives - add corrected or new information about Sunset Bar & Grill, 3 O'connell Island, Wilson, NY 14172 »