GORDIE HARPER'S BAZAAR (Health Operation# 286443) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is August 28, 2018.
NYS Health Operation ID | 286443 |
Operation Name | GORDIE HARPER'S BAZAAR |
Food Service Description | Food Service Establishment - Restaurant |
Facility Address |
3333 Lockport-olcott Road Newfane NY 14108 |
Municipality | NEWFANE |
County | NIAGARA |
Permitted Corporation Name | GORDIE HARPER'S BAZAAR, LLC. |
Permitted Operator Name | GORDON HARPER |
Permit Expiration Date | 08/31/2019 |
Local Health Department | Niagara County |
NYSDOH Gazetteer | 315400 |
Date: 2019-01-22 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
Comments: Note: All violations from previous inspection remain Corrected and are not continuing. | ||
Date: 2019-01-14 | Type: Inspection |
Violations:
1 critical,
2 noncritical |
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas Item 11D: Non food contact surfaces of equipment not clean Comments: Note: All coolers < 45 degrees F/thermometers OK, Food thermometer OK, freezers OK, hot holds >140 degrees F, handwash station OK, storage OK, sanitizer buckets OK-100 ppm chlorine, chemical dishwasher OK, restroom OK, choking poster and CPR kit OK, reviewed cooling schedule --120 dF to 70 dF within 2 hours, then 70 dF to 45 dF within the next 4 hours (6 hour process total). |
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Date: 2018-08-28 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans 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: Restrooms: OK Handwash Station: OK Mop Sink: OK Indirectly Drained Sink: OK 3-Bay Sink (wash>rinse>sanitize [50 ppm Cl-]>air dry): OK Cl- Based Dish Machine (50 ppm Cl-): OK Wipe Cloth Bucket (100 ppm Cl-): OK Food Testing Thermometer: OK/Calibrated/Used Properly Cold Holds/Coolers: <45oF Hot Holds: >140oF Cooking Temps: OK Cooling Procedure (120-70oF in two hours; 70-45oF in additional four hours): OK/Discussed Reheating Procedure (>165oF in less than two hour): OK/Discussed Waitress Stations: OK Bar Area: OK Storage Practices: OK Hand Barriers: OK Hair Restraints: OK Choke Poster: OK CPR Kit: OK Permit Posted: OK Note: Application, Fee, Proof of Insurance already rcv'd in office. Note: Discussed with kitchen manager "two hour rule." Staff is under the impression that the two hour rule allows for food to be cooked and then left at room temperature for no more than two hours before being re-heated and served. All food will eventually go back on t he flat top for reheating. Explained the difference from allowing food to be re-heated if under two hours out of temp for less than two hours or discarded if over two hours. Then explained how Time as Temperature Control works and this does not seem to be a fit in this restaurants. Food must be under 45oF if being held cold, over 140oF if being held hot. Eggs to be stored under 45oF at all times. Crisp bacon need not be hot held. Note: Discussed not "over-filling" pans in hot hold units to allowing for stiring of product to maintain temperature throughout product. |
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Date: 2018-03-21 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
Comments: Note: All violations Corrected from previous inspection. | ||
Date: 2018-03-12 | Type: Inspection |
Violations:
2 critical,
0 noncritical |
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 6B (Critical): Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F. Comments: Note: All coolers < 45 degrees F/thermometers ok, freezers ok, food testing thermometers accurate & readily available, hair restraints and glove use ok, sanitizer buckets 100 ppm/regular chlorine bleach, vegetable sink ok - indirect drain installed, handwash stations ok (need extra stickers), chemical dishwasher approx 100 ppm chlorine, storage ok, restrooms ok, bar area ok - quat tablets used, choking poster & CPR kit ok. Note: Reviewed cooling procedure, all foods must be cooled by an approved method to allow cooling from 120 deg F to 70 deg F within two hours, then 70 to fridge temp (<45 deg F) within the next 4 hours. Gravy cooling prodecures are to be checked to ensure that product meets the code required cooling schedule. OK at time of inspection. |
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Date: 2017-09-05 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
Comments: Violations from previous inspection have been corrected. | ||
Date: 2017-08-21 | Type: Inspection |
Violations:
2 critical,
4 noncritical |
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11D: Non food contact surfaces of equipment not clean 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 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Comments: All other cold holds <45 dF, coolers<45 dF, hot holds >140 dF, gloves used, hair restraints OK, food testing thermometer OK, bleach sanitizer OK, restrooms OK, cpr kit OK, Choking poster OK |
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Date: 2017-02-14 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
Comments: All violations from previous inspection dated 2/2/17 have been corrected. Flip top cooler across from cook line- tilapia-38oF (bottom), sliced tomatoe-41oF (on top) | ||
Date: 2017-02-02 | Type: Inspection |
Violations:
2 critical,
1 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 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. 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: all hot holds over 140oF. Stand up cooler next to cook line (lunch meat)- 38oF, accurate thermometer available, gloves/ tongs used, hair properly restrained, Quat sanitizer ~200ppm, dishmachine ok, bakery area ok, bar area ok, dry storage area ok, restrooms ok, cpr it ok, permit posted. NOTE: discussed possible solutions to lower ambient air temp. NOTE: discussed sick worker policy. |
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Date: 2016-08-09 | 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing 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: Food testing thermometer present, all hot holds > 140dF, all coolers and cold holds <45dF, hair restraints and gloves used, restrooms ok, bleach available, dishwashing machine ok, choke poster and CPR kit ok |
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Date: 2016-02-25 | Type: Re-Inspection |
Violations:
0 critical,
1 noncritical |
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: All other violations corrected |
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Date: 2016-01-28 | Type: Inspection |
Violations:
5 critical,
2 noncritical |
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 7F (Critical): Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two 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) Comments: All cold holds/coolers <45dF, All other hot holds >140dF, Food testing thermometer-ok, gloves/hair restraints-ok, bleach sanitizer-ok, dishwasher-ok, choking poster/cpr kit-ok, restrooms-ok |
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Date: 2015-10-30 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
Date: 2015-08-31 | Type: Inspection |
Violations:
3 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. Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. 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. |
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Date: 2015-02-27 | Type: Inspection |
Violations:
1 critical,
2 noncritical |
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions 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: 6A - At 1:10 PM, Inspector temped cooked/boiled baked potatos at 120 degrees f. According to manager, potatos were cooked over two hours ago. Potatos were voluntarily discarded. Corrected. 8A - Food product stored directly on gruond of walkin freezer. 11A - Cl sanitizer measxured in dish machine at 200 ppm instead of 50 ppm. Ecolab to be called for calibration. |
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Date: 2014-10-14 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
Street Address | 3333 LOCKPORT-OLCOTT ROAD |
City | NEWFANE |
State | NY |
Zip | 14108 |
Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
---|---|---|---|
TAMMY JO'S CAFE' | Tammy Jo's Cafe' Inc. | 2911 South Main Street, Newfane, NY 14108 | 2015-04-07 |
TIM HORTONS | Kelton Enterprises, LLC | 2897 South Main Street, Newfane, NY 14108 | 2018-12-04 |
Tim Hortons | Kelton Enterprises, LLC | 2897 South Main Street, Newfane, NY 14108 | 2018-12-04 |
MARKS PIZZERIA | Newfane Pizza, Inc. | 6181 Mc Kee Street, Newfane, NY 14108 | 2018-11-02 |
Marks Pizzeria | Newfane Pizza, Inc. | 6181 Mc Kee Street, Newfane, NY 14108 | 2018-11-02 |
NEWFANE ELEMENTARY SCHOOL | Newfane Central School District | 2909 Transit Road, Newfane, NY 14108 | 2018-10-04 |
MILLER HOSE COMPANY | James Enderton | 6161 Mckee Street, Newfane, NY 14108 | 2018-07-23 |
CAFORA'S ITALIAN KITCHEN II | Robert Cafora | 2885 South Main Street, Newfane, NY 14108 | 2018-11-26 |
SCRUPLES | Darox, Inc. | 2875 South Main Street, Newfane, NY 14108 | 2018-08-15 |
FAITH EVANGELICAL LUTHERAN CHURCH | Faith Lutheran Church | 2730 Transit Road, Newfane, NY 14108 | 2018-01-26 |
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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).