Modern Diner (Health Operation# 254942) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is December 6, 2018.
| NYS Health Operation ID | 254942 |
| Operation Name | Modern Diner |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
73 North Main Street Wellsville NY 14895 |
| Municipality | WELLSVILLE |
| County | ALLEGANY |
| Permitted Operator Name | Cheryl Carlin |
| Permit Expiration Date | 12/31/2019 |
| Local Health Department | Allegany County |
| NYSDOH Gazetteer | 022800 |
| Date: 2018-12-06 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Great progress with painted surfaces and at dishwasher station! Temperatures previously in violation have been resolved. |
||
| Date: 2018-09-27 | Type: Inspection |
Violations:
3 critical,
6 noncritical |
|
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. Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 3B (Critical): Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands. Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 8C: Improper use and storage of clean, sanitized equipment and utensils 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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Comments: Discussed ill worker policy. Despite citations, chef’s due have a strong working knowledge of food safety and cooking temperatures. Teamwork is evident and appears to contribute to the quality and safety of the food. Reinspection set for December 3, 2018. |
||
| Date: 2017-11-15 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
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 8B: In use food dispensing utensils improperly stored Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
||
| Date: 2016-12-22 | Type: Inspection |
Violations:
1 critical,
1 noncritical |
|
Item 5B (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. Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Comments: Previous floor violation is being corrected. Cracked/missing tiles in office are being replaced - construction rennovation taking place during inspection. |
||
| Date: 2016-07-06 | Type: Inspection |
Violations:
6 critical,
9 noncritical |
|
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. Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 1B (Critical): Water/ice: unsafe, unapproved sources, cross connections Item 5B (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. Item 8F: Improper thawing procedures used Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 14C: Pesticide application not supervised by a certified applicator Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 8D: Single service items reused, improperly stored, dispensed, not used when required Item 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas Comments: discussed ill food worker policy; discussed requirement for CPR equipment and missing child resuscitation masks |
||
| Date: 2015-12-04 | Type: Inspection |
Violations:
critical,
noncritical |
| Date: 2015-09-01 | Type: Inspection |
Violations:
critical,
noncritical |
| Date: 2014-12-10 | Type: Inspection |
Violations:
critical,
noncritical |
| Date: 2014-10-01 | Type: Inspection |
Violations:
critical,
noncritical |
| Date: 2014-03-24 | Type: Inspection |
Violations:
critical,
noncritical |
| Date: 2013-12-12 | Type: Inspection |
Violations:
critical,
noncritical |
| Date: 2013-12-06 | Type: Inspection |
Violations:
critical,
noncritical |
| Date: 2012-12-18 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: No problems or violations noted on inspection. | ||
| Date: 2012-07-24 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2012-06-05 | 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: Goulash in steamtable at 120 degrees F @ 10:50am. According to cook, goulash was made @ 8:00am and half was put in oven to heat up prior to lunch and other half put in steam table to slowly heat-up for dinner service. (Corrected by placing uncovered in walk-in @ 4 inch depth and then to reheat to min. 165 degrees F prior to placing in steam table for dinner service.) |
||
| Date: 2011-12-27 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2011-12-22 | Type: Inspection |
Violations:
1 critical,
0 noncritical |
|
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: Glass door cooler displaying cream pies ambient air temperature of 55 degrees F. @ 2:15 pm. (Corrected by moving pies to walk-in cooler by Sheryl until unit checked. Pies in walk-in until lunch.) |
||
| Date: 2011-08-01 | Type: Inspection |
Violations:
1 critical,
0 noncritical |
|
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: Glass door cooler ambient air temp. 48 degrees F @ 2:15pm storing cream pies, cheesecake & milk. (Corrected by Amanda, moving potentially hazardous foods to walk-in cooler until unit is fixed. |
||
| Date: 2011-02-15 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Street Address | 73 North Main STREET |
| City | Wellsville |
| State | NY |
| Zip | 14895 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
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| 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).