VIKING LAKE PARK FSE (Health Operation# 262900) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is October 12, 2018.
| NYS Health Operation ID | 262900 |
| Operation Name | VIKING LAKE PARK FSE |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
4923 Route 430 Bemus Point NY 14712 |
| Municipality | ELLERY |
| County | CHAUTAUQUA |
| Permit Expiration Date | 04/30/2019 |
| Local Health Department | Chautauqua County |
| NYSDOH Gazetteer | 065800 |
| Date: 2018-12-21 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Scalloped potatoes = 199 degs; green beans = 155 degs; french onion = 175. 2nd inspection for year. | ||
| Date: 2018-10-12 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 11D: Non food contact surfaces of equipment not clean Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: French onion = 185 degs; cabbage rolls 155 degs. Gave a pair of tongs for use with drink fruit garnishes and a sign. Hood cleaners are scheduled for this week per cook. No bacti water sample taken (Friday, CL waiver in effect). Please correct the above items in a timely manner. A second HACCP inspection will be scheduled at a later date with Katelyn. |
||
| Date: 2017-09-14 | 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 8B: In use food dispensing utensils improperly stored Comments: Left cooling and reheating brochures. A second HACCP inspection will be scheduled at a later date with head cook. Took a bactt PWS water sample (chlorine waivered). |
||
| Date: 2016-09-02 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 9C: Hair is improperly restrained 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 Comments: Hot holding food temperatures were satisfactory: mashed = 160 degs; brown gravy = 165 deg; cabbage rolls = 175 degs; french onion = 185 degs. A mini-HACCP review has been scheduled for OCTOBER 12th at 2 pm (please call Doug at 753-4774 if you need to reschedule)* |
||
| Date: 2015-12-04 | Type: Inspection |
Violations:
2 critical,
0 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 5E (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 45°F as required. |
||
| Date: 2014-12-05 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas Item 9C: Hair is improperly restrained Comments: Hot and cold food temperatures were satisfactory; french onion = 190; swedish meatballs= 175; scalloped potato=175; spag sauce & meatballs= 165; Angus burger = 189 degs |
||
| Date: 2013-12-27 | Type: Inspection |
Violations:
1 critical,
9 noncritical |
|
Item 1H (Critical): Food from unapproved source, spoiled, adulterated on premises. 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 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11D: Non food contact surfaces of equipment not clean 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 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Comments: Checked Chlorine residual in dishwasher = 50 ppm-OK; checked food probes for calibration in ice water-OK; 2nd Inspection for year as required by High Risk food permit; Note: Did not take bacti water sample (Friday); CL waiver in effect; french onion =200 degs; cream of mushroom = 149 degs |
||
| Date: 2013-08-08 | Type: Inspection |
Violations:
1 critical,
4 noncritical |
|
Item 1H (Critical): Food from unapproved source, spoiled, adulterated on premises. Item 15D: Improper storage of cleaning equipment, linens, laundry unacceptable Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs |
||
| Date: 2012-12-28 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 11D: Non food contact surfaces of equipment not clean |
||
| Date: 2012-10-29 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained 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 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
||
| Date: 2011-12-30 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
||
| Date: 2011-08-17 | Type: Inspection |
Violations:
1 critical,
6 noncritical |
|
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Item 11D: Non food contact surfaces of equipment not clean Item 8D: Single service items reused, improperly stored, dispensed, not used when required Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
||
| Date: 2010-12-03 | Type: Inspection |
Violations:
3 critical,
2 noncritical |
|
Item 7F (Critical): Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours. 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 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions |
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| Street Address | 4923 ROUTE 430 |
| City | BEMUS POINT |
| State | NY |
| Zip | 14712 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| PUB | Mary Mccusker | 209 North Main Street, Jamestown, NY 14701 | 2018-10-26 |
| BASIL AND BONES FSE | Ramsey Enterprises | 14 East Second Street, Jamestown, NY 14701 | 2017-09-12 |
| FRESCO PIZZA & WINGS FSE | Sergey Khodznayan | 2-6 East Second Street, Jamestown, NY 14701 | 2017-04-05 |
| LISCIANDRO'S RESTAURANT | John Lisciandro | 207 North Main Street, Jamestown, NY 14701 | 2017-03-22 |
| BABALU CAFE FSE | April Pintagro | 14 East Second Street, Jamestown, NY 14701 | 2015-01-14 |
| ROBERTO'S RESTAURANT | Tammy Yezzi | 2-6 East Second Street, Jamestown, NY 14701 | 2013-04-12 |
| GIALY'S LLC FSE | Gialy's LLC | 210 Pine Street, Jamestown, NY 14701 | 2018-12-06 |
| TACO HUT | James D. Mason, Inc. | 203 East Third Street, Jamestown, NY 14701 | 2018-11-09 |
| TEAM PROGRAM FSE | Jamestown Public Schools | 120 West Third Street, Jamestown, NY 14701 | 2018-10-30 |
| CHERRY LOUNGE | Samuel J Mason Tavern, Inc. | 326 Cherry Street, Jamestown, NY 14701 | 2018-04-19 |
Please comment or provide details below to improve the information on VIKING LAKE PARK FSE.
| 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).