- 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.
- Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
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12/04/2015 | Inspection | |
- Hair is improperly restrained
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
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12/05/2014 | Inspection | Hot and cold food temperatures were satisfactory; french onion = 190; swedish meatballs= 175; scalloped potato=175; spag sauce & meatballs= 165; Angus burger = 189 degs |
- Critical: Food from unapproved source, spoiled, adulterated on premises.
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Non food contact surfaces of equipment not clean
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 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)
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12/27/2013 | Inspection | Checked Chlorine residual in dishwasher = 50 ppm-OK; checked food probes for calibration in ice water-OK; 2nd Inspection for year as required by High Risk food permit; Note: Did not take bacti water sample (Friday); CL waiver in effect; french onion =200 degs; cream of mushroom = 149 degs |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Critical: Food from unapproved source, spoiled, adulterated on premises.
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Improper storage of cleaning equipment, linens, laundry unacceptable
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08/08/2013 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Non food contact surfaces of equipment not clean
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12/28/2012 | Inspection | |
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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10/29/2012 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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12/30/2011 | Inspection | |
- Single service items reused, improperly stored, dispensed, not used when required
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Non food contact surfaces of equipment not clean
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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08/17/2011 | Inspection | |
- 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.
- Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two 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)
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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12/03/2010 | Inspection | |
- 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.
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Non food contact surfaces of equipment not clean
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11/06/2009 | Inspection | |
- 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
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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04/11/2008 | Inspection | |
| No violation noted during this evaluation. | 09/06/2007 | Inspection | |
| No violation noted during this evaluation. | 08/03/2006 | Inspection | 12-C Mop water dumped on ground |
Restaurant representatives - add corrected or new information about Viking Lake Park, 4923 Route 430, Bemus Point, NY 14712 »