Wellsville Dining Hall (Health Operation# 254874) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is November 26, 2018.
| NYS Health Operation ID | 254874 |
| Operation Name | Wellsville Dining Hall |
| Food Service Description | Institutional Food Service - College Food Service |
| Facility Address |
2530 South Brooklyn Avenue Wellsville NY 14895 |
| Municipality | WELLSVILLE |
| County | ALLEGANY |
| Permitted Corporation Name | Alfred State College-Culinary Arts Department |
| Permitted Operator Name | Debra Burch |
| Permit Expiration Date | 01/31/2019 |
| Local Health Department | Allegany County |
| NYSDOH Gazetteer | 022800 |
| Date: 2018-11-26 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained |
||
| Date: 2018-04-30 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Comments: Discussed bare hand contact of food and food temperatures. All students take Servesafe course first semester. Class is taught by collage instructors. |
||
| Date: 2017-12-07 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
||
| Date: 2017-03-30 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2016-12-02 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
||
| Date: 2016-01-27 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Comments: thermometer placeeed in walk in cooler |
||
| Date: 2015-09-23 | Type: Inspection |
Violations:
critical,
noncritical |
| Date: 2015-02-23 | Type: Inspection |
Violations:
critical,
noncritical |
| Date: 2015-02-05 | Type: Re-Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions |
||
| Date: 2015-01-28 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions |
||
| Date: 2014-10-01 | Type: Inspection |
Violations:
critical,
noncritical |
| Date: 2014-02-13 | Type: Re-Inspection |
Violations:
1 critical,
0 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. |
||
| Date: 2014-01-30 | Type: Inspection |
Violations:
2 critical,
0 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. |
||
| Date: 2013-11-19 | Type: Re-Inspection |
Violations:
critical,
noncritical |
| Date: 2013-11-01 | Type: Re-Inspection |
Violations:
1 critical,
0 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. |
||
| Date: 2013-10-09 | Type: Inspection |
Violations:
7 critical,
0 noncritical |
|
Item 5D (Critical): Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45°F or less as recommended before they are stored on buffet lines. Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding. Comments: Thin 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. |
||
| Date: 2013-02-28 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2013-02-15 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2013-01-24 | Type: Inspection |
Violations:
2 critical,
0 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Comments: Item 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) |
||
| Date: 2012-09-25 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2012-09-19 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2012-01-25 | Type: Inspection |
Violations:
1 critical,
0 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Comments: Meatloaf 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) |
||
| Date: 2011-01-25 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2010-01-26 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2009-10-22 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2009-01-26 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2008-01-30 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2007-03-29 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2007-01-18 | Type: Inspection |
Violations:
critical,
2 noncritical |
|
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions |
||
| Date: 2006-01-20 | Type: Inspection |
Violations:
critical,
noncritical |
| Street Address | 2530 South Brooklyn AVENUE |
| City | Wellsville |
| State | NY |
| Zip | 14895 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| Wellsville Middle-High School | Wellsville Central School | 126 West State Street, Wellsville, NY 14895 | 2018-11-01 |
| ACCORD Children's Respite | Accord Corporation | 171 South Main Street Street, Wellsville, NY 14895 | 2018-09-27 |
| Wellsville High School SED | 126 West State Street, Wellsville, NY 14895 | 2018-08-16 | |
| Dunkin' Donuts | Indus Restaurants, Inc. | 38 West Dyke Street, Wellsville, NY 14895 | 2018-01-26 |
| Wellsville Little League | Carl Rahr | Island Park, Wellsville, NY 14895 | 2015-05-18 |
| Wellsville Middle School SED | 126 West State Street, Wellsville, NY 14895 | 2015-07-21 | |
| South Main Deli | Jon & Leslie Enterprises, Inc. | 253 South Main Street, Wellsville, NY 14895 | 2012-05-18 |
| Pizza King | Paul Giovanniello | 35 North Main Street, Wellsville, NY 14895 | 2018-12-04 |
| Hamar's Pub Food | S & I Hamar LLC | 21 North Main Street, Wellsville, NY 14895 | 2018-12-03 |
| Bowl-M-Over, Inc. | Ellen Jones | 64 East Dyke Street, Wellsville, NY 14895 | 2018-11-26 |
Please comment or provide details below to improve the information on Wellsville Dining Hall.
| Data Provider | New York State Department of Health (NYSDOH) |
| Jurisdiction | New York State |
This dataset includes 80k food service establishment inspected by New York State Department of Health (NYSDOH).