Wright Diner The, 32523 State Route 12, Depauville, NY 13632 - Restaurant inspection findings and violations

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Business Info

Restaurant name: WRIGHT DINER THE
Address: 32523 State Route 12, Depauville, NY 13632
County: Jefferson
Local health department: Watertown District Office
Restaurant type: Restaurant
Total inspections: 3
Last inspection: 01/28/2016
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Inspection findings

Inspection date

Type

Comments
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  • Non food contact surfaces of equipment not clean
  • Single service items reused, improperly stored, dispensed, not used when required
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • 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.
  • 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
  • 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)
 01/28/2016Inspectionall cold holding temperatures evaluated acceptable - mushroom liquid in prep unit @ 37F. raw hamburger meat in refrig unit below metal counter @ 37F. chicken tenders out for service @ 175F. all raw products stored on bottom of units. Mail inspection.
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • 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
  • 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 of equipment not clean
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Critical: Water/ice: unsafe, unapproved sources, cross connections
 03/12/2015Inspectionfacility placed on boil water order, must submit two consecutive daily samples after chlorine has been restored to lift the order.
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Critical: Commercially processed precooked potentially hazardous foods are not heated to 140oF or above within two hours.
  • Critical: Food from unapproved source, spoiled, adulterated on premises.
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 08/05/2014Inspection

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