Youngstown Village Diner Inc., 425 Main Street, Youngstown, NY 14174 - Restaurant/Catering Operation inspection findings and violations

Inspection findings	Inspection date	Type	Comments
Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)	01/26/2016	Inspection	Hot holds all > 140 degrees F. Cold holds and coolers all < 45 degrees F. Thermometers ok. Wipe towel sanitizer @ ~100ppm cl ok. Dish machine @ ~50 ppm cl ok. Hand barriers worn properly ok. Hair is restrained ok. Storage ok. Restrooms ok. 3-bay sink, rinse sink, mop sink all ok. Hand wash stations ok. Choking poster, cpr sign, permit are all publicly posted.
Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Non food contact surfaces of equipment not clean	07/15/2015	Inspection
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) 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)	01/21/2015	Inspection
Wiping cloths dirty, not stored properly in sanitizing solutions	07/23/2014	Inspection	11 B - CHLORINE SANITIZER TOO WEAK, CORRECTED
No violation noted during this evaluation.	06/26/2014	Inspection
Non food contact surfaces of equipment not clean Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans	01/23/2014	Inspection
Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing 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) Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Non food contact surfaces of equipment not clean	07/16/2013	Inspection
Improper thawing procedures used Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs 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) Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces	01/11/2013	Inspection	2E--Accurate food testing thermometer not available in kitchen. Cook was able to get one from basement prep area. Corrected. 8A--Pop crates and milk crates used as base for storage in walk in coolers, shelving in basement is not >= 6"" off the ground to allow for cleaning beneath, and food product found stroed directly on the ground in the basement. 8F--Frozen fish filets found in standing water in the thawing process. Food worker moved to under running water. Corrected. 10B--Gasket on chest freezer in basement is torn and does not make seal. 12D--Door to men's restroom is not self closing. 15A--Ceiling in basement has cob webs and dust balls throughout.
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. 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) Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).	08/08/2012	Re-Inspection	3 C - COOK SLICING HAMBURGER BUN WITHOUT GLOVES PRIOR TO HEATING ON GRILL, BUN VOLUNTARILY DISCARDED, GLOVES PUT ON 5 A - FLIP TOP COOLER IN KITCHEN: CUT TOMATOES IN TOP BIN 50F, RETURN TO COOLER, CORRECTED, REPEAT 5 C - 13 EGGS FOUND ON COUNTER NEXT TO GRILL, TEMP 80+F USING INSPECTOR'S DIGITAL THERMOMETER, VOLUNTARILY DISCARDED 8 A - FOOD NOT COVERED IN KITCHEN FRIG, REPEAT 15 A - CELLAR FLOOR: NEAR GAS STOVE AND 3-BAY SINK AREA REMAIN WITH EXCESS DEBRIS AND NOT EASILY CLEANABLE
No violation noted during this evaluation.	07/26/2012	Inspection
Critical: Cooked or prepared foods are subject to cross-contamination from raw foods. 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) 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) 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. Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans	07/24/2012	Inspection	2 C - WALKIN COOLER IN CELLAR: RAW PKG MEAT ABOVE HOT DOGS, CREAMER AND LUNCH MEAT, MOVED - CORRECTED 5 A - FLIP TOP COOLER IN KITCHEN: CUT TOMATOES IN TOP BIN 55F, RETURNED TO COOLER, CORRECTED 8 A - VARIOUS CONTAINERS IN SEVERAL FRIDGES/COOLER NOT COVERED, BOX OF PORATOES ON FLOOR IN CELLAR 10 B - NON FOOD CONTACT SURFACES NOT SMOOTH AND EASILY CLEANABLE IN CELLAR 11 A - DISHWASHER IN BASEMENT: CHEMICAL SANITIZER NOT WORKING ON AUTO CYCLE, REPAIR, NEEDS TEST STRIPS 15 A - FLOOR IN CELLAR, WOOD SHELVING IN CELLAR, CARPETING BEHIND BAR AND SINK AREA, NOT SMOOTH AND EASILY CLEANABLE
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: 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.	07/22/2011	Inspection	5A & 5E--The ambiant air in the produce top cooler and the refrigerator in the kitchen read 69 degrees and 62 degrees respectively, using the inspector's calibrated food testing thermometer. The product in the produce top cooler ranged from 68 degrees - 78 degrees and the product in the refrigerator ranged from 52 degrees - 61 degrees with all being measured with the inspector's calibrated food testing thermometer. All potentially hazardous foods were immediately and voluntarily discarded. All other foods have been moved to working coolers until cooler is fixed. Partially Corrected. 12D--Men's room door is not self closing. Corrected.
No violation noted during this evaluation.	07/21/2011	Inspection
No violation noted during this evaluation.	10/20/2010	Re-Inspection
Miscellaneous, Economic Violation, Choking Poster, Training. Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin	09/17/2010	Re-Inspection	12D--Men's room door is not self closing. Repeat 14B--Gaps present around screen door in basement. Repeat 15B--Lights in food storage area in basement are not shielded or are missing end caps. Repeat 16--Staff could not show the inspector CPR equipment or sign when asked to produce it. Repeat
Insects, rodents present Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Miscellaneous, Economic Violation, Choking Poster, Training. Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin 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: 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. Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs	08/04/2010	Inspection	5A & 5E--Inspector found four 5 1/2lb pieces of roast beef in the walk-in cooler measuring 53 degrees each using the inspector's calibrated FTT. According to the cook, the roast was cooked and cut in half pieces yesterday, then placed in the cooler to cool properly. Roast was voluntarily discarded by the cook. (Corrected) The same cooler measured an ambiant air temp. of 62 degrees, which is not sufficient to maintain <=45 degrees. All other Potentially Hazardous Foods in this cooler measured <= 45 degrees and were moved to a different cooler. (Corrected) 12D--Men's room door does not self close. 14A & 14 B--Flies present in basement prep area, and the back screen door is not sealed properly to prevent entrance. 15B--Light shields in basement storage and food prep areas are either missing or the shield is missing the end caps. 16--CPR equipment is not available nor is the sign posted.
No violation noted during this evaluation.	07/22/2010	Inspection
No violation noted during this evaluation.	06/24/2010	Inspection
No violation noted during this evaluation.	06/12/2010	Inspection
No violation noted during this evaluation.	04/09/2010	Re-Inspection
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding. Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces	03/16/2010	Inspection	2E - Accurate food testing thermometer available but not being used to moniter hot hold temps.Discussed proper use and calibration. 6A - Brown gravy and soup being hot held in kitchen on grill temp'd at 120 and 125 degrees. Had only been on cooling grill for 140 degrees.Corrected 5C - Cryovac'd slices of liver found thawing at room temp. Temp'd at 44 degrees. Removed to cooler and proper thawing proceedures discussed. 10A - Cutting boards in kitchen and other prep areas badly cut and discolored. Not smooth and easily cleanable. 10B - Fan covers in basement walkin cooler covered with dust and debris( also rust noted - not smooth and easily cleanable) 10B - Some of the shelving in the basement are rusted. Not smooth and easily cleanable. 15A - Floors in walkin units in the basement have debris evident and also are not smooth and easily cleanable.
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)	08/26/2009	Re-Inspection	10B: Some rusty shelves and bare wood shelves are still present, not smooth and easily cleanable. 15A: Floor of walk-ins not smooth and easily cleanable.
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) Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Non food contact surfaces of equipment not clean	07/14/2009	Inspection	2E: Restaurant's food-testing thermometer read 26oF while inspector's calibrated thermometer read 36oF in ice water, in food prep area. Thermometer was calibrated at time of inspection. 8A: Dishwasher's bottled beverage stored in corner of ice machine. He was wearing fresh gloves so inspector told him why it was not a good practice and had him remove it and surrounding ice immediately. 8A: Some food stored on floor of walk-ins and floor of basement storage. 11D: Fan cover in walk-in shows dust accumulation and some rust. 11D: Some rusty shelving seen in dry storage and food prep areas. Not smooth and easily cleanable. 15A: Floor of basement walk-in not smooth and easily cleanable. 15C: Premises littered with unnecessary articles and equipment.
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. 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)	06/13/2009	Inspection	5A - Antipasto Salad - temp'd at 53 degrees. Just finished prep. had it put on ice for this occation.corrected 13 -Salad not covered at this time. Since the salad was being served outside it needed to be covered. Corrected
Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans	12/09/2008	Re-Inspection	15B- Light shields (basement) missing above the three bay sink, dishmachine area.
Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Single service items reused, improperly stored, dispensed, not used when required	10/23/2008	Re-Inspection	8D- Single service towels not dispensed at the kitchen sink and downstairs work area. 10B- Some buildup noted on kitchen shelves, under counters (basement), sink support (kitchen)- bare wood surfaces. 15A- Slight peeling - basement ceiling. 15B- Light shields (basement) above three bay sink, dishmachine area.
Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans 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 Single service items reused, improperly stored, dispensed, not used when required	08/13/2008	Re-Inspection	8D- Single service towels not dispensed (sink) and downstairs work area. 10B- Buildup noted on kitchen shelves (wood surfaces), sink support, cooler leveler; bare wood surfaces- under counters (basements); kitchen near the fan unit (cooler). 15A- Slight peeeling on the basement ceiling. 15A- Slight wear, separation of the kitchen floor. 15B- Light shields missing- basement prep area.
Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Single service items reused, improperly stored, dispensed, not used when required Improper thawing procedures used 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: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)	07/15/2008	Inspection	2E- Accurate food testing thermometer not available to evaluate food temperatures. Food testing thermometer (downstairs) reading 26 degrees when actual temperature of water = 46 degrees. Thermometer checked with NCHD thermometer. 5B- Turkey breast improperly cooled - (120 degrees- 70 degrees in 2 hours, 70 degrees- 45 degrees in additional 4 hours, Turkey breast cooked at 2:00 pm (Monday 7/14/08) found in the walkin cooler at 12:00 pm (Tuesday 7/15/08) at 52 degrees, turkey discarded at this time. 8F- Fish improperly thawing at room temperature. Retuned to the cooler due to time limit. 10B- Buildup noted on the kitchen shelves (wood surfaces), sink support, cooler leveler; Bare wood surfaces- under counters (basement); kitchen near fan unit (cooler). 8E- Some cooler thermometers missing from various coolers. 8D- Single service towels not dispensed (sink) and downstairs work area. 15A- Slight peeling paint on the basement ceiling. 15A- Slight wear, separation of the kitchen floor. 15B- Light shields missing- basement prep area (some fixtures).
No violation noted during this evaluation.	03/06/2008	Inspection
No violation noted during this evaluation.	09/30/2007	Re-Inspection
Insects, rodents present 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) Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)	07/26/2007	Inspection	8A: Some ground turkey found stored above chopped onions. Moved to lower shelf immediately. Also some food stored on floor of walk-ins. 10B: Possible mold found on shelves of walk-in. 14A: Flies present in downstairs prep area. 14B: Screens in downstairs doors damaged. 15B: Some fluorescent lights found unshielded in downstairs prep area. Also, in upstairs line area, light shields are in disrepair.
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 Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) 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	07/18/2006	Inspection	10B--Floor in both walk-in coolers in basement are not smooth and easily cleanable. 11D--All cooler gaskets have food build-up and the wall next to the fryers and the side of the fryers have grease build-up. 12D--Men's room self closing hinge not working properly. 15A--Ceiling in kitchen and in basement prep area have dust build-up, floors and walls in basement food prep and storage areas are not smooth and easily cleanable. 15B--Light shields missing in basement dish area.

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Youngstown Village Diner Inc., 425 Main Street, Youngstown, NY 14174 - Restaurant/Catering Operation inspection findings and violations

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