OLD COUNTRY BUFFET RESTAURANT #233 (Health Operation# 286011) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is December 6, 2007.
| NYS Health Operation ID | 286011 |
| Operation Name | OLD COUNTRY BUFFET RESTAURANT #233/Inactive |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
8215 Niagara Falls Boulevard Niagara Falls NY 14304 |
| Municipality | NIAGARA FALLS |
| County | NIAGARA |
| Permitted Operator Name | OCB RESTAURANT CO. |
| Local Health Department | Niagara County |
| NYSDOH Gazetteer | 310200 |
| Date: 2007-12-06 | Type: Inspection |
Violations:
4 critical,
3 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 6B (Critical): Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F. Item 1D (Critical): Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) 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 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 Comments: 1D: At time of inspection one #10 can of Chef Mate Corned Beef Hash found with severe dent on rack in dry storage area, removed to be returned by Mgr. Timothy Johnson to supplier. 6A: At time of inspection mashed potatoes found on buffet line at 122oF, fried chicken 131oF, baked beans 135oF, twice baked potatoes 134oF, taco meat 133oF, according to manager, all foods had been placed on line approximately 20 minutes prior. All items were removed and reheated to 165oF. 6B: Hot hold units were checked and temperature was okay, however, there was not enough water to maintain food temp of 140oF. 6A: At time of inspection, stuffing in hot box temped at 132oF. Stuffing had been in hot box less than 2 hours according to cook. Stuffing was pulled and reheatted to 165oF. Stuffing had been uncovered, all other foods were covered and hot enough. 8A: Rack of bread stored on floor of dry storage area. 10B: Gasket on door of dairy walk-in in disrepair. 11D: Food debris on shelving of dessert cooler. |
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| Date: 2007-03-01 | Type: Re-Inspection |
Violations:
2 critical,
0 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Comments: 6A--BBQ chicken quarters found @ 130 degrees in hot box unit between kitchen and dining area using inspector's calibrated food testing thermometers and establishments own thermometer. All potentially hazardous food in hot box was removed, reheated to 165 degrees and put in hot hold using different method. Repeat (Corrected) 6A--Crispy chicken found @ 122 degrees, BBQ chicken found @ 106 degrees, and BBQ sausage found @ 130 degrees in buffet line hot table, using inspector's calibrated food testing thermometers and the establishment's own thermometer. All three foods removed and reheated to 165 degrees. Repeat. (Corrected) Note**All foods in question above were all cooked < 2 hrs. prior. |
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| Date: 2007-01-25 | Type: Re-Inspection |
Violations:
4 critical,
3 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 6B (Critical): Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F. 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 Item 11D: Non food contact surfaces of equipment not clean Comments: 6A--Meat sauce & Marinara found @ 122 degrees and 108 degrees respectively in the hot hold unit in the kitchen using inspector's calibrated food testing thermometer. According to cook on duty, sauces were out @ approx. 11am for opening. Inspector temped sauces at 11:45am. Inspector allowed for heating of product to 165 degrees and to be placed back in hot hold unit to hold >/= 140 degrees. (Repeat)(Corrected) 6A--Chicken wings,chicken quarters, & burgers found @ 124 degrees,130 degrees, & 132 degrees respectively in hot box unit between kitchen and dining area using inspector's calibrated food testing thermometer. According to cook on duty, food was heated @ approx. 11:15am and placed in unit. Inspector temped foods @ 11:45am. Inspector allowed for all foods to be reheated up to 165 degrees and to be placed back in hot hold to be held at >/= 140 degrees til used. (Repeat)(Corrected) 6A--Cheeseburgers & White fish were found in hold unit of buffet line @ 125 degrees at time of inspection. Food worker voluntarily discarded products. (Repeat)(Corrected) 6B--Left side of hot box unit (facing it from the dining area) had an ambient air temp of 120 degrees at time of inspection. Unit unable to hold product at proper temp of >/= 140 degrees. 8E-- Hot box units between kitchen and dining area do not have thermometers inside to monitor ambient air temps. (Repeat) 11A--Ice machine gaskets are torn and missing. (Repeat) 11D--Food debris build-up on floor of walk-in freezer.(Repeat) |
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| Date: 2006-12-19 | Type: Inspection |
Violations:
2 critical,
5 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. 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 Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 14C: Pesticide application not supervised by a certified applicator Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Comments: 6A--Meat Sauce in kitchen hot hold unit was found to be 128 Degrees using inspector's calibrated food testing thermometer. According to cook on duty, it was reheated already then placed in unit approx. 1 hr. prior. Inspector allowed reheating of product to 165 degrees and placed back into hot hold unit to be held at or above 140 degrees for service. Corrected ( Insp.) 6A--Hot hold units in buffet line temps of various foods less than 128 degrees. Water levels under units was low (possible additional cause of low temps). Units refilled with hot water, food reheated to 165 degrees (out less than 2 hrs.), temps now greater than 140 degrees for all hot holds (Co-Insp.) 8E--Hot box units do not have thermometers in them to monitor ambient air temperatures. (Insp.) 10B--Randell cooler in patry kitchen--shelving is rusting. (Insp.) 11A--Ice machine gaskets are torn and tearing. (Insp.) 11D--Food debris build-up on floor of walk-in freezer. (Insp.) 14C--13 cans of aerosol spray insecticide found in cleaner storage cage. Removed immediately from premisis. Corrected (Insp.) |
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| Date: 2006-10-10 | Type: Re-Inspection |
Violations:
0 critical,
2 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 Comments: 11d- interior gasket on milk machine have food build up 15b- light shield is missing from dry storage |
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| Date: 2005-12-21 | Type: Inspection |
Violations:
2 critical,
3 noncritical |
|
Item 1D (Critical): Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) Item 7E (Critical): Other potentially hazardous foods requiring cooking are not heated to 140°F or above. |
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| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| Old Country Buffet Restaurant #233 | Ocb Restaurant Co. | 8215 Niagara Falls Boulevard, Niagara Falls, NY 14304 | 2007-12-26 |
| Street Address | 8215 NIAGARA FALLS BOULEVARD |
| City | NIAGARA FALLS |
| State | NY |
| Zip | 14304 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
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| ROUTE 62 BUFFETS, LLC | Matthew Eckman | 8215 Niagara Falls Boulevard, Niagara Falls, NY 14304 | 2011-07-01 |
| MILLY'S HOMESTYLE BUFFET, LLC. | Larry Pacifico, Mang. Mbr. | 8215 Niagara Falls Boulevard, Niagara Falls, NY 14304 | 2011-01-20 |
| Old Country Buffet Restaurant #233 | Ocb Restaurant Co. | 8215 Niagara Falls Boulevard, Niagara Falls, NY 14304 | 2007-12-26 |
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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).