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IInspection
Date
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Inspection
Comments
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BRANTINGHAM GOLF CLUB
,INC
8046 BRANTINGHAM ROAD,
BRANTINGHAM
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10/05/16
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Item 2C- Critical Violation [RED]
Cooked or prepared foods are
subject to cross-contamination
from raw foods.;
Item 10B- Non-food contact
surfaces and equipment are
improperly designed,
constructed, installed,
maintained (equipment not
readily accessible for cleaning,
surface not smooth finish);
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Mashed potatoes cooling in
Walkin- method acceptable
kitchen very clean. all cold
holding temperatures
appropriate. Cl2 0.5ppm
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BOONDOCKS RESTAURANT
AND BAR
3950 STATE ROUTE 12,
LYONS FALLS
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10/12/16
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Item 8A- 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);
Item 8D- Single service items
reused, improperly stored,
dispensed, not used when
required;
Item 10B- Non-food contact
surfaces and equipment are
improperly designed,
constructed, installed,
maintained (equipment not
readily accessible for cleaning,
surface not smooth finish);
Item 11D- Non food contact
surfaces of equipment not clean
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all hot holding temperatures
evaluated acceptable- soup
@ 185F. burger out for
service @ 194F all cold
holding temperatures
evaluated acceptable-
chicken in drawer below grill
@ 186F hood vents very
clean facility very organized
and clean expansion
proposed for spring 2017.
will be sending plans into
NYSDOH
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DRAGON HOUSE
RESTAURANT
7508 SOUTH STATE
STREET, LOWVILLE
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10/19/16
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Item 2E- Critical Violation [RED]
Accurate thermometers not
available or used to evaluate
potentially hazardous food
temperatures during cooking,
cooling, reheating and holding.;
Item 5A- Critical Violation [RED]
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.;
Item 5C- Critical Violation [RED]
Potentially hazardous foods are
not stored under refrigeration
except during necessary
preparation or approved
precooling procedures (room
temperature storage).;
Item 5E- Critical Violation [RED]
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.;
Item 8A- 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);
Item 8D- Single service items
reused, improperly stored,
dispensed, not used when
required;
Item 10B- Non-food contact
surfaces and equipment are
improperly designed,
constructed, installed,
maintained (equipment not
readily accessible for cleaning,
surface not smooth finish);
Item 11A- Manual facilities
inadequate, technique incorrect;
mechanical facilities not
operated in accordance with
manufacturer's instructions;
Item 11B- Wiping cloths dirty, not
stored properly in sanitizing
solutions;
Item 11C- Food contact surfaces
not washed, rinsed and sanitized
after each use and following any
time of operations when
contamination may have
occurred;
Item 11D- Non food contact
surfaces of equipment not clean;
Item 14B- Effective measures not
used to control entrance
(rodent-, insect-proof
contruction). Harborage areas
available for rodents, insects and
other vermin;
Item 15A- Floors, walls, ceilings,
not smooth, properly
constructed, in disrepair, dirty
surfaces;
Item 15B- Lighting and
ventilation inadequate, fixtures
not shielded, dirty ventilation
hoods, ductwork, filters, exhaust
fans;
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Raw chicken within prep unit
@ 36F Rice @ 154F mail
hard copy
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CORNER CORRAL
6832 PINE GROVE ROAD,
LOWVILLE
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10/19/16
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Item 8A- 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);
Item 11D- Non food contact
surfaces of equipment not clean;
Item 12E- Handwashing facilities
inaccessible, improperly located,
dirty, in disrepair, improper
fixtures, soap, and single service
towels or hand drying devices
missing;
Item 15A- Floors, walls, ceilings,
not smooth, properly
constructed, in disrepair, dirty
surfaces;
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all cold holding temperatures
evaluated acceptable- sauce
@ 37F within stand up refrig
unit. new tile flooring
replaced by back door.
center shelf in walk-in has
been resealed
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ALPINE (The)
3008 STATE ROUTE 26,
CONSTABLEVILLE
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10/19/16
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Item 8A- 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);
Item 8C- Improper use and
storage of clean, sanitized
equipment and utensils;
Item 8D- Single service items
reused, improperly stored,
dispensed, not used when
required;
Item 8E- Accurate thermometers
not available or used to evaluate
refrigerated or heated storage
temperatures;
Item 10A- Food (ice) contact
surfaces are improperly
designed, constructed, installed,
located (cracks, open seams,
pitted surfaces, tin cans reused,
uncleanable or corroded food
contact surfaces);
Item 10B- Non-food contact
surfaces and equipment are
improperly designed,
constructed, installed,
maintained (equipment not
readily accessible for cleaning,
surface not smooth finish);
Item 11C- Food contact surfaces
not washed, rinsed and sanitized
after each use and following any
time of operations when
contamination may have
occurred;
Item 11D- Non food contact
surfaces of equipment not clean;
Item 12C- Plumbing and sinks
not properly sized, installed,
maintained; equipment and
floors not properly drained;
Item 12E- Handwashing facilities
inaccessible, improperly located,
dirty, in disrepair, improper
fixtures, soap, and single service
towels or hand drying devices
missing;
Item 14B- Effective measures not
used to control entrance
(rodent-, insect-proof
contruction). Harborage areas
available for rodents, insects and
other vermin;
Item 15A- Floors, walls, ceilings,
not smooth, properly
constructed, in disrepair, dirty
surfaces;
Item 15B- Lighting and
ventilation inadequate, fixtures
not shielded, dirty ventilation
hoods, ductwork, filters, exhaust
fans;
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all cold holding temperatures
evaluated acceptable -
haddock within 2 door True
Refrig unit @ 38F. Sauce
within walk-in @ 38F
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SOUTH LEWIS MIDDLE/HIGH
SCHOOL
4264 EAST ROAD, TURIN
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10/25/16
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Item 8A- 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);
Item 10A- Food (ice) contact
surfaces are improperly
designed, constructed, installed,
located (cracks, open seams,
pitted surfaces, tin cans reused,
uncleanable or corroded food
contact surfaces);
Item 10B- Non-food contact
surfaces and equipment are
improperly designed,
constructed, installed,
maintained (equipment not
readily accessible for cleaning,
surface not smooth finish);
Item 15A- Floors, walls, ceilings,
not smooth, properly
constructed, in disrepair, dirty
surfaces;
Item 15B- Lighting and
ventilation inadequate, fixtures
not shielded, dirty ventilation
hoods, ductwork, filters, exhaust
fans;
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menu; Boneless BBQ ribs
mashed potatoes green
beans and peas cheese
pizza milk All cold holding
temperatures evaluated
acceptable - Milk @ 40F.
Strawberry Milk@ 32F All hot
holding temperatures
evaluated acceptable -
Mashed potatoes @145F.
Ribs @150F. Pizza @ 152 -
Large cafeteria Mashed
potatoes @ 171F, Ribs @
145F - Small Cafeteria
On-site waster water
treatment system appears to
be functioning properly
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LOWVILLE CENTRAL
SCHOOL
7668 N. STATE STREET,
LOWVILLE
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10/27/16
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Item 8A- 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);
Item 10A- Food (ice) contact
surfaces are improperly
designed, constructed, installed,
located (cracks, open seams,
pitted surfaces, tin cans reused,
uncleanable or corroded food
contact surfaces);
Item 10B- Non-food contact
surfaces and equipment are
improperly designed,
constructed, installed,
maintained (equipment not
readily accessible for cleaning,
surface not smooth finish);
Item 15A- Floors, walls, ceilings,
not smooth, properly
constructed, in disrepair, dirty
surfaces;
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menu: spaghetti, meatballs,
green beans, Italian bread,
fruit, milk, pizza, and chicken
fajitas. all cold holding
temperatures evaluated
acceptable - milk @ 33F.
sliced tomatoes in cafe @
39F. all hot holding
temperatures evaluated
acceptable - meatballs @
167F and 187F. Sauce @
170F and 175F. chicken @
153F. Turkey soup @ 170F.
proper cooling observed-
spaghetti noodles within
walk-in cooler. wash temp @
162. Rinse temp @ 181F
labeling and dating sufficient
throughout facility
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