Youngstown Yacht Club, 491 Water Street, Youngstown, NY 14174 - Restaurant inspection findings and violations

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Business Info

Restaurant name: YOUNGSTOWN YACHT CLUB
Address: 491 Water Street, Youngstown, NY 14174
County: Niagara
Local health department: Niagara County
Restaurant type: Restaurant
Total inspections: 25
Last inspection: 08/28/2015
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Inspection findings

Inspection date

Type

Comments
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 08/28/2015Inspection
  • Non food contact surfaces of equipment not clean
  • Single service items reused, improperly stored, dispensed, not used when required
  • 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)
  • Improper use and storage of clean, sanitized equipment and utensils
 06/25/2015Inspection
  • Non food contact surfaces of equipment not clean
 08/28/2014Inspection11D--Some debris build-up on gaskets of cooler doors and on bottoms of coolers.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
 06/20/2014Inspection
  • 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
  • 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.
 07/23/2013Inspection
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • In use food dispensing utensils improperly stored
 06/13/2013Inspection2 C - FREEZER UNIT HAS FROZEN MEAT AND FISH STORED ABOVE BREADS AND VEGETABLES, REVIEWED, SELVES ADJUSTED, CORRECTED 8 B - ICE SCOOP BEING STORED IN CARDBOARD BOX, NOT EASILY CLEANED AND SANITIZED 8 E - THERMOMETERS MISSING FROM SEVERAL FRIG UNITS
  • 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)
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
 09/13/2012Inspection8A--Milk crates being used to store food product on in the walk-in cooler which does not allow for easy access to clean beneath. 12C--The vegetable/food rinse sink in the kitchen does not have an indirect drain.
  • 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
  • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
 09/12/2012Inspection10b. Shelves in waitress area and in dry storage downstairs are not smooth and easily cleanable 15a. Broken tile in ladies room between 2nd and 3rd stall. Not smooth and easily cleanable. 15c. Fans in walk-in cooler off kitchen are missing shields or cages. CORRECTED. fan covers were being cleaned and are being replaced.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 08/12/2011Re-Inspection15A: Grease and food debris noted on floor under equipment and on walls behind fryers/grill. Cobwebs still over dry storage area.
No violation noted during this evaluation. 07/23/2011Inspection
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Improper use and storage of clean, sanitized equipment and utensils
  • 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)
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
  • Non food contact surfaces of equipment not clean
  • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
 06/21/2011Inspection8A: Some food stored on floor of walk-in. 8C: Bar glasses stacked inside of one another, improperly stored. 9B: Drink glasses left throughout kitchen with beverage still in them. 10B: Water collecting in bottom of Trautsen cooler. 11D: Food debris noted in bottom of Trautsen along with water. 12E: Handwash sink inaccessible and no paper towels available at sink. 14B: Food debris found on work surfaces throughout kitchen. 15A: Grease and food debris noted on floor under equipment and on walls behind fryers/grill and dishmachine. Cobwebs over dry food storage shelves noted.
  • Improper use and storage of clean, sanitized equipment and utensils
  • Non food contact surfaces of equipment not clean
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Single service items reused, improperly stored, dispensed, not used when required
 04/08/2011Inspection8C: Clean, sanitized glasses improperly stored at bar downstairs. 8D: Single serve to-go containers improperly stored at waitress station upstairs. 11D: Shelves and fan covers in walk-in show dust accumulation. 15A: Some food debris noted on floor of upstairs kitchen.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 08/25/2010Re-Inspection15A - Walls, ceiling and floor of wine room are barewood and not smooth and easily cleanable; walls of dry storage area have multiple holes throughout.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Improper use and storage of clean, sanitized equipment and utensils
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  • Miscellaneous, Economic Violation, Choking Poster, Training.
  • 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)
  • Single service items reused, improperly stored, dispensed, not used when required
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 06/24/2010Inspection8A--Box of salad greens found stored on the floor of the walk-in cooler in kitchen. 8C--Silverware found stored with handles down in holder not pointing out as to avoid possible contamination to the food contact surfaces of the silverware. 8D--Single-serve to-go containers found in kitchen not stored covered or in proper dispensers. 10B--Dry storage shelving is not smooth and easily cleanable. 12C--Inspector found 2 buckets in walk-in cooler in kitchen (being used to keep ""protein"" meats colder than rest of cooler) with ice draining through hoses into a bucket that they claim to empty regularly. Drain water must be directly drained. 12E--Single-serve towel dispenser found to be empty at kitchen hand wash sink. 15A--Walls, ceiling, & floor of wine closet found to be bare wood and bare concrete, not smooth and easily cleanable; Ceiling in dry storage has mulitple holes. 15B--Light shields and end caps missing in kitchen area. 15B--Vent covers in walk-in cooler and kitchen duct work have dust build up. 16--CPR equipment not available in either dining area.
No violation noted during this evaluation. 05/25/2010Re-Inspection
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • 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)
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
 03/19/2010Inspection8E - Some cooler units missing thermometers - temps <45 degrees. 10B - Some shelving in the kitchen and walkin cooler show rust and debris buildup. Discussed proper methods to correct. 10B - Door handle of walkin unit is broken and the gasket is in disrepair. 11A - Ecolab Quat sanitizer dispencer in disrepair. Company called at this time. 15A - General cleaning under units near grill area and back stairsto bar.
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 06/23/2009Inspection15B Some light shields and end caps missing in kitchen area.
No violation noted during this evaluation. 07/25/2008Inspection
  • 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)
  • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
 07/01/2008Re-Inspection8A--Product is not stored >=6"" off of the floor in the walk-in cooler and product is double and triple stacked in the reach-in freezer. (Repeat) 14B--Door to patio has an open gap to outside. (Repeat) 15B--Light shields missing throughout 1st floor of establishment in storage and food traffic areas. (Repeat)
  • 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)
  • 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
  • Critical: Acid foods are stored in containers or pipes that consist of toxic metals.
  • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
  • 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
  • Non food contact surfaces of equipment not clean
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
 06/06/2008Inspection2E- Food testing thermometer not accurate, reading 40 degrees in ice/water when actual temperature of ice/water = 32 degrees when checked with a NCHD bimetallic thermometer. Thermometer recalibrated at this time. 4A- Bottle of 409 cleaner stored on the counter next to spices, malt vinegar; 409 removed at this time. 4B- Roland dijon mustard (8 lb, 9 oz) (tin can) stored in the original, open container in the walkin cooler- Noticeable (black residue- chemical reaction)- discarded at this time ; open can of California diced red tomatoes (6 lb, 6 oz) stored in the original container in the walkin cooler- discarded. 10B- Bare wood shelves in the kitchen; bare wood surface- around an outlet- end of the counter- surfaces not smooth, easily cleanable. 8A- Box of batter stored on the floor, other food products stored on the floor - walkin cooler, food containers/products double stacked- freezer. 8A- Fly strip hanging in an area to close to food prep operations. 14B- Bottom of the door to the outside patio- open to the outside (bottom seal). 15A- Floors, walls, especially under and around food equipment. 15B- Some light shields missing from some fixtures (kitchen). 11D- Non food contact surfaces of equipment- buildup noted.
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  • 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
 09/14/2007Re-Inspection10B--Dry Storage shelving and shelving of cart in kitchen surfaces are bare wood, not smooth and easily cleanable. Repeat 12C--2 Ice bins behind bar and vegetable sink in kitchen are not indirectly drained. Repeat 15A--Ceiling and wall of wine closet are bare wood and some areas of kitchen and storage floors are bare concrete, not smooth and easily cleanable. Repeat 15B--Light shields missing on first level and main kitchen area. Repeat
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Pesticide application not supervised by a certified applicator
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 08/17/2007Re-Inspection4A--Quat 146 Sanitizer by Ecolab is reading @>= 500ppm using quat test strips. Sanitizer was tested immediately after dispensing from metered unit and again when it was @ room temperature (74 degrees) resulting in the same reading on the test strips. Corrected to 200ppm. Repeat 10B--Dry storage shelving and shelving of cart in kitchen surfaces are bare particle board, not smooth and easily cleanable. Repeat. 12C--2 ice bins behind bar and vegetable sink in kitchen are not indirectly drained. Repeat. 14C--5 Fly strips are hanging from ceiling, with flies present, in food traffic areas. 15A--Ceiling and walls of wine closet are bare plywood and some areas of kitchen and storage floors are bare concrete, not smooth and easily cleanable. Repeat. 15B--Light shields missing on first level and in main kitchen area. Repeat.
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 06/26/2007Inspection2C--Raw shell eggs stored on middle shelf above ready to eat foods, potential for cross-contamination. Eggs removed to bottom shelf. (Corrected) 4A--Quat Sanitizer(Ecolab Oasis 146) in 3 bay sink measured a level of >500ppm using inspector's and establishment's quat test strips. Level of sanitizer changed to 200ppm. (Corrected) 10B--Dry storage shelving & shelving of cart in kithcen surfaces are bare particle board, not smooth and easily cleanable. 12C--2 ice bins behind bar & vegetable sink in kitchen are not indirectly drained. 15A--Ceiling & walls of wine closet are bare ply wood and some areas of kitchen & storage floors are bare concrete, not smooth and easily cleanable. 15B--Light shields missing on first level.
No violation noted during this evaluation. 07/29/2006Re-Inspection
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • 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)
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • 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.
 06/20/2006Inspection2E - Prepand cooking occuring at time of inspection and no Accurate food testing thermometer was available. New thermomerter to be purchased immediatly. 8A - Raw chicken and shredded cheese stored on the floor of the walkin cooler. - corrected at this time. 8E - Thermometers missing from both deli sub units(TRUE) , the Trawsen cooler, and the bar coolers.Temps <40 degrees 10B - Gaskets on the True sub unit need cleaning( much food debris) and the unit across for stove needs the gasket to be replaced or fixed - not attached to the lower door and in disrepair. 11B+C - No wiping buckets made up at this time, dry cloths used to wipe cutting boards, Corrected at this time. 12E - Hand wash stations missing single serve towels. Corrected.

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