The Green Arch, 41 West Main Street, Brocton, NY 14716 - Restaurant inspection findings and violations

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Business Info

Restaurant name: The GREEN ARCH
Address: 41 West Main Street, Brocton, NY 14716
County: Chautauqua
Local health department: Chautauqua County
Restaurant type: Restaurant
Total inspections: 4
Last inspection: 02/04/2016
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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)
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Non food contact surfaces of equipment not clean
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
 02/04/2016Inspection
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 01/08/2015InspectionGave a CCP worksheet to verify chili cooling; several floor tiles are going to be replaced in next month
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 03/18/2014InspectionHot and cold food temperatures were satisfactory; beef gravy =162 degs; beef chili= 162 degs; a temporary plastic sheet covers prep table that has duct tape: owner intends to replace with stainless tables and also install a new front grill and undercounter refrigeration as finances allow
  • 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.
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Wiping cloths dirty, not stored properly in sanitizing solutions
 10/29/2013InspectionOperator requested extend 30 days to comply with permit conditions & inspector agreed; facilty is in lease and will not be in operator's ownership until May 2014

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