Wellsville Dining Hall, 2530 South Brooklyn Avenue, Wellsville, NY 14895 - College Food Service inspection findings and violations

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Business Info

Restaurant name: Wellsville Dining Hall
Address: 2530 South Brooklyn Avenue, Wellsville, NY 14895
County: Allegany
Local health department: Allegany County
Restaurant type: College Food Service
Total inspections: 25
Last inspection: 01/27/2016
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Inspection findings

Inspection date

Type

Comments
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 01/27/2016Inspectionthermometer placeeed in walk in cooler
No violation noted during this evaluation. 09/23/2015Inspection
No violation noted during this evaluation. 02/23/2015Inspection
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
 02/05/2015Re-Inspection
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
 01/28/2015Inspection
No violation noted during this evaluation. 10/01/2014Inspection
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
 02/13/2014Re-Inspection
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
 01/30/2014Inspection
No violation noted during this evaluation. 11/19/2013Re-Inspection
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 11/01/2013Re-Inspection
  • 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.
  • Critical: Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45oF or less as recommended before they are stored on buffet lines.
 10/09/2013InspectionThin layer of each food item for cootage cheese, melons, potato salad and roast beef. Ice not in contact with pans nor hot item in contact with heat source. Inspector confident food items would be consumed promptly since small amounts and peak of lunch not yet started. Discussed with instructor appropriate means to remedy cold and hot holding issues.
No violation noted during this evaluation. 02/28/2013Re-Inspection
No violation noted during this evaluation. 02/15/2013Inspection
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
 01/24/2013InspectionItem 2C: Fresh whole eggs stored in prep kitchen Norlake walk-in cooler above bread, salad greens, cauliflower. (Corrected by Mr. Santora by placing eggs on bottom shelf.) Item 6A: Scrambled eggs hot held @ 117 degrees F @ 12:00 pm on buffet line. (Staff state was to be taken off line @ 11:15-corrected by discarding by Sheila)
No violation noted during this evaluation. 09/25/2012Re-Inspection
No violation noted during this evaluation. 09/19/2012Inspection
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 01/25/2012InspectionMeatloaf and cooked rice on service line @ 118 degrees F @ 10:40am. Put on line from oven @ 10:20. (Corrected by staff reheating to 165 degrees F)
No violation noted during this evaluation. 01/25/2011Inspection
No violation noted during this evaluation. 01/26/2010Inspection
No violation noted during this evaluation. 10/22/2009Inspection
No violation noted during this evaluation. 01/26/2009Inspection
No violation noted during this evaluation. 01/30/2008Inspection
No violation noted during this evaluation. 03/29/2007Inspection
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
 01/18/2007Inspection
No violation noted during this evaluation. 01/20/2006Inspection

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