DUTCH VILLAGE RESTAURANT FSE (Health Operation# 263255) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is September 27, 2018.
| NYS Health Operation ID | 263255 |
| Operation Name | DUTCH VILLAGE RESTAURANT FSE |
| Food Service Description | Food Service Establishment - Restaurant/Catering Operation |
| Facility Address |
8729 East Main Street Clymer NY 14724 |
| Municipality | CLYMER |
| County | CHAUTAUQUA |
| Permitted Operator Name | DEBORAH WHITE |
| Permit Expiration Date | 12/31/2018 |
| Local Health Department | Chautauqua County |
| NYSDOH Gazetteer | 065600 |
| Date: 2018-09-27 | Type: Inspection |
Violations:
2 critical,
2 noncritical |
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Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 7F (Critical): Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours. 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 14A: Insects, rodents present Comments: Ham vegetable soup = 150 degs, white bean chicken chili =160 degs. Discussed proper proper cooling of foods with shallow pans and stirring. Observed that restaurant in trying to keep flies out of kitchen with nultiple flies strips outside building. |
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| Date: 2017-04-20 | Type: Inspection |
Violations:
2 critical,
3 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces 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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Comments: Hot hold food temps satisfactory, ham = 165 degs, beef =199 degs, gravy = 180 degs, beef noodle = 185 degs |
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| Date: 2016-11-03 | Type: Inspection |
Violations:
1 critical,
2 noncritical |
|
Item 7F (Critical): Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours. Item 11D: Non food contact surfaces of equipment not clean Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Comments: Veg beef soup = 177 degs. 2nd required inspection for calendar year. |
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| Date: 2016-04-15 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans 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) Comments: Hot hold food temps were satisfactory |
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| Date: 2015-12-08 | Type: Inspection |
Violations:
1 critical,
5 noncritical |
|
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures 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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 8D: Single service items reused, improperly stored, dispensed, not used when required |
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| Date: 2015-03-17 | Type: Inspection |
Violations:
3 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 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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Comments: temps: beef =190 degs, brown gravy =189 degs; sliced tomato = 41 degs; potato soup = 187 degs; Please establish a proper cooling checklist for cook staff; next Food Handler class is March 23, 1-4 pm at JCC South |
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| Date: 2014-09-22 | Type: Inspection |
Violations:
2 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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 8F: Improper thawing procedures used Comments: Veg beef soup = 165; chili = 185; ham = 200 deg; brown gravy = 170 deg; mac salad= 42 deg on buffet; this is your 2nd Inspection for calendar year required for High Risk food permit category |
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| Date: 2014-03-11 | Type: Inspection |
Violations:
0 critical,
5 noncritical |
|
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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Comments: hot and cold food temperatures were satisfactory: roast beef = 190 degs; beef gravy = 168 degs; mashed potato= 160 degs; potato soup = 155 degs; brand new walk-in cooler |
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| Date: 2013-09-27 | Type: Inspection |
Violations:
3 critical,
2 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 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. 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 Comments: Beef gravy = 180 Degs; this was a 2nd required inspection for 2013; please correct all items in a timely manner |
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| Date: 2013-08-07 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions |
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| Date: 2012-11-14 | Type: Inspection |
Violations:
2 critical,
3 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 11D: Non food contact surfaces of equipment not clean |
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| Street Address | 8729 EAST MAIN STREET |
| City | CLYMER |
| State | NY |
| Zip | 14724 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| CLYMER CENTRAL SCHOOL FSE | Clymer Central School | 8672 East Main Street, Clymer, NY 14724 | 2018-09-27 |
| CLYMER CENTRAL SCHOOL I-FSE | Clymer Central School | 8672 East Main Street, Clymer, NY 14724 | 2011-06-14 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| ADA'S FAMILY STYLE DINNERS FSE | Ada Miller | 7729 Clymer Center Road, Clymer, NY 14724 | 2018-12-10 |
| THE INN AT THE PEAK - FSE | 1405 Olde Road, Clymer, NY 14724 | 2018-09-27 | |
| CLYMER CENTRAL SCHOOL FSE | Clymer Central School | 8672 East Main Street, Clymer, NY 14724 | 2018-09-27 |
| LOWER GOLF COURSE FSE | Scott | 1405 Olde Road, Clymer, NY 14724 | 2018-08-09 |
| UPPER GOLF COURSE FSE | Scott | 1405 Olde Road, Clymer, NY 14724 | 2018-08-09 |
| FRENCH CREEK TAVERN FSE | Craig Breter | 1614 French Creek Mina Road, Clymer, NY 14724 | 2018-03-23 |
| THE LODGE FSE | Scott | 1405 Olde Road, Clymer, NY 14724 | 2018-02-08 |
| SUGAR N'OUSE - PIZZAIOLIO'S AND SPORTS BAR FSE | Scott | 1405 Olde Road, Clymer, NY 14724 | 2018-02-08 |
| CUTTING LANES FSE | Daniel Bemis | 542 Route 426, Clymer, NY 14724 | 2017-03-28 |
| RETREAT FSE | Scott | 1405 Olde Road, Clymer, NY 14724 | 2017-02-02 |
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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).