The Main Attraction, Lower Campus Drive, Alfred, NY 14802 - College Food Service inspection findings and violations

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Business Info

Restaurant name: The Main Attraction
Address: Lower Campus Drive, Alfred, NY 14802
County: Allegany
Local health department: Allegany County
Restaurant type: College Food Service
Total inspections: 11
Last inspection: 12/04/2015
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Inspection findings

Inspection date

Type

Comments
No violation noted during this evaluation. 12/04/2015Inspection
No violation noted during this evaluation. 08/28/2014InspectionRecommend installing shelves in freezer and possibly walk in coller. ----> boxes stacked very high and are unsafe. Discussed cooling procedures for roasts Hot/cold holding temperatures monitored routinely and appropriate at TOI. Discussed ill worker policy/protocol.
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 12/10/2013Inspection
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 08/23/2012Inspection6A. Turkey hot holding at 130 degrees F. at 11:10am (corrected at the time of inspection --> less than two hours out of temperature, reheated to 165 degrees F. & returned to hot holding at 140 degrees F. )
  • 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.
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 08/25/2011Inspection15A. Damaged ceiling times in back storage area. 5A. KFC orange sauce, with mayonaise in recipe, has a top level inner food temperature of 71 degrees F, at 1045am, (Corrected by D.B. by placing in lower compartment of fridge that has a temperature of less than fourty five degrees F) (Sauce had been out of fridge for less than two hours). 6A. Mashed potatoes do not meet hot holding requirements. The inner food temperature of 121 degrees F, at 10:50am, during hot holding (Corrected by I.W. by moving utensil so lid would fully close, and increase temperature, - item had been placed in hot holding at 10:00 am.)
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • 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.
  • 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)
 01/31/2011Inspection5B. Upper compartment to prep. cooler not holding temperature (50 Degrees F) - items moved to cooler section of unit below where < 45 Degrees F. 8A. Boxes of fruit drinks, etc stored on floor of storage room. 15A. Damaged ceiling tiles in rear storage room.
  • 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.
 03/31/2010InspectionSliced turkey at 50 degrees F at 2:30 pm. Chris, manager, preferred to discard. To turn down thermostat, if can, and swith to plastic tub which appears to transfer cold better since all other foods were at 45 degrees F
No violation noted during this evaluation. 03/31/2009Inspection
No violation noted during this evaluation. 03/03/2008Inspection
  • In use food dispensing utensils improperly stored
 03/23/2007Inspection
No violation noted during this evaluation. 03/22/2006Inspection

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