COACH'S DINER
Martin Colegrove


Address: 19 West Main Street, Waterloo, NY 13165

COACH'S DINER (Health Operation# 308407) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is December 28, 2017.

Business Overview

NYS Health Operation ID 308407
Operation Name COACH'S DINER
Food Service Description Food Service Establishment - Restaurant
Facility Address 19 West Main Street
Waterloo
NY 13165
Municipality WATERLOO
County SENECA
Permitted Operator Name MARTIN COLEGROVE
Permit Expiration Date 12/31/2018
Local Health Department Seneca County
NYSDOH Gazetteer 492101

Inspection Results

Date: 2018-12-20 Type: Inspection Violations: 1 critical, 0 noncritical
Item 5D (Critical): Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45°F or less as recommended before they are stored on buffet lines.
Comments: OWNERS AND WORKERS WEAR GLOVES AT ALL TIMES; DISCUSSED PROPER GLOVE USE: CHANGE FREQUENTLY NO IMMERSING IN WIPING CLOTH SOLUTION; ADVISED TO ALWAYS MAKE SURE GLOVES ARE CHANGED PRIOR TO TOUCHING ANY FOOD NOT RECEIVING FURTHER HEAT TREATMENT DISCUSSED CONSTANT GLOVE USE CAN INCREASE POTENTIAL FOR GLOVES TO BECOME CONTAMINATED FROM WORK SURFACES TOUCHING OF FACE AND HAIR BE AWARE AND NO GLOVE REUSE discussed proper reheating of foods must be reheated to 165F withi 2 hours and held at 140F ADM-2 IN FILE
Date: 2017-12-28 Type: Inspection Violations: 3 critical, 2 noncritical
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 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 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods.
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: Facility is not allowed to can their own salsa. adm-2 in file
Date: 2016-10-14 Type: Inspection Violations: 0 critical, 4 noncritical
Item 11D: Non food contact surfaces of equipment not clean
Item 9C: Hair is improperly restrained
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Comments: discussed proper glove use change frequently pay attention to potential contamination while using door handles cross contamination from raw uncooked to foods that have been cooked or will not receive heat treatment; discussed proper storage of foods in refrigerated storage foods that will not require heat treatment should be stored above raw foods such as: chicken,beef, and eggs; discussed proper cooling of foods from120-70F within 2 hour, from 70-45F within 4 hours containers less than 4" advised unless immersed in ice bath or placed in freezers; should be stored uncovered and monitored until proper temperatures achieved (45F); tested temperature of bread after removing from toaster determined bread may be placed in toaster barehanded however once removing from toaster hand barrier must be in place to prevent bare hand contact
Date: 2015-12-08 Type: Inspection Violations: 0 critical, 0 noncritical
Comments: Reviewed: Towel storage Hand washing Sick Policy Proper Thawing Glove use
Date: 2014-10-06 Type: Inspection Violations: 0 critical, 0 noncritical
Comments: Wash hands frequently Change gloves Frequently Hot holding at 140 F Cold Holding at 45 F
Date: 2013-09-27 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 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Date: 2012-09-25 Type: Inspection Violations: 0 critical, 1 noncritical
Item 11D: Non food contact surfaces of equipment not clean
Date: 2011-11-06 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2011-09-26 Type: Inspection Violations: 3 critical, 2 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
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: ADM-2 In File
Date: 2010-09-21 Type: Inspection Violations: 0 critical, 1 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)
Date: 2009-09-28 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 2A (Critical): Prepared food products contact equipment or work surfaces which have had prior contact with raw foods and where washing and sanitizing of the food contact surface has not occurred to prevent contamination
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Comments: adm2 on file
Date: 2008-10-01 Type: Inspection Violations: 2 critical, 1 noncritical
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
Item 2B (Critical): Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between.
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Date: 2007-10-01 Type: Inspection Violations: critical, noncritical
Date: 2006-04-05 Type: Inspection Violations: critical, noncritical

Office Location

Street Address 19 WEST MAIN STREET
City WATERLOO
State NY
Zip 13165

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Competitor

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Dataset Information

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).