MAC'S DRIVE IN (Health Operation# 308468) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is July 6, 2018.
| NYS Health Operation ID | 308468 |
| Operation Name | MAC'S DRIVE IN |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
1166 Waterloo-geneva Road Waterloo NY 13165 |
| Municipality | WATERLOO |
| County | SENECA |
| Permitted Operator Name | CRAIG ADAM |
| Permit Expiration Date | 07/31/2019 |
| Local Health Department | Seneca County |
| NYSDOH Gazetteer | 495900 |
| Date: 2018-07-06 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Comments: Discussed the turn over of product. How often items like hamburger, hot dogs, sausage are being used to completion in the food bins in the front fridge. Using a method where the bins are replaced with fresh food from the walk-in cooler will ensure that the product stays fresh and will ensure that the product stays cold prior to use. During times of extreme heat it may be necessary to use cold packs to keep items in the front coolers cold as the frequent opening and closing of the door will warm everything in the refrigerator. |
||
| Date: 2017-08-01 | Type: Inspection |
Violations:
1 critical,
3 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 11D: Non food contact surfaces of equipment not clean 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: owners are continuing to try to improve condition of kitchen and have made efforts to monitor food temperatures i.e food logs are being utilized to monitor temperatures of high risk foods throughout the day and to record temperatures of foods when they enter into service thermometers are in all units gloves were in use wiping cloths stored in bleach solutions 3 bay sink set up for wash rinse sanitize burgers cooked to > greater than 158F salads were chilling on ice packs in coolers at 47F interview revealed that the salads are made with prechilled ingredients pulled pork at 156 in hot holding potato slicing station floors and walls are being cleaned frequently ADM-2 IN FILE |
||
| Date: 2016-07-27 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean Comments: burgers cooked to > 158F( actual temp 163F) sausage cooked to 200F potato and Macaroni salads @ <45F in walk in cooler pulled pork at 163 in hot holding gloves in use thermometers available to monitor temperatures condiments are dispensed rather than in a tray ( reduces possible contamination) |
||
| Date: 2015-08-19 | 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 8B: In use food dispensing utensils improperly stored Comments: Check temperatures of refrigerators in the front service area in the morning and keep a log (time & temp). ADM-2 IN FILE |
||
| Date: 2015-03-29 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
||
| Date: 2014-08-29 | Type: Inspection |
Violations:
1 critical,
12 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 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Item 11D: Non food contact surfaces of equipment not clean Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Comments: send paper copy to address ADM-2 IN FILE |
||
| Date: 2014-07-25 | Type: Inspection |
Violations:
6 critical,
6 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. Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. 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 7F (Critical): Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours. Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures 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 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 Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Comments: ADM-2 IN FILE |
||
| Date: 2013-08-23 | Type: Inspection |
Violations:
1 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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Comments: ADM-2 in file |
||
| Date: 2013-07-09 | Type: Inspection |
Violations:
5 critical,
6 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. 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 7A (Critical): All poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165°F or above. 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 11D: Non food contact surfaces of equipment not clean Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred 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: 2012-07-10 | 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. |
||
| Street Address | 1166 WATERLOO-GENEVA ROAD |
| City | WATERLOO |
| State | NY |
| Zip | 13165 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| STAR DINER COMMISSARY FOR LINDA'S CATERING | 1111 Waterloo-geneva Road, Waterloo, NY 13165 | 2018-05-24 | |
| STAR DINER | Georgio Hetelekides | 1111 Waterloo-geneva Road, Waterloo, NY 13165 | 2017-12-28 |
| TAQUERIA | Merrill Moore | 1314 Waterloo Geneva Road, Waterloo, NY 13165 | 2016-08-20 |
| WATERLOO SENIOR HIGH SCHOOL | Kim Radney | 96 Stark Street, Waterloo, NY 13165 | 2018-11-29 |
| INDOOR CONCESSION (HIGH SCHOOL GYM) | Jeffrey Mochan Waterloo Ctrl.school Dist | 96 Stark Street, Waterloo, NY 13165 | 2018-12-15 |
| MOJO'S TAVERN | Joseph Stevens | 23 West Main Street, Waterloo, NY 13165 | 2018-09-28 |
| V.F.W. POST 6433 | 29 West Elisha Street, Waterloo, NY 13165 | 2018-04-27 | |
| COACH'S DINER | Martin Colegrove | 19 West Main Street, Waterloo, NY 13165 | 2017-12-28 |
| AMY'S CHECKERED FLAG | Amy Westfall | 29 West Main Street, Waterloo, NY 13165 | 2017-08-15 |
| THE GRIDLEY INN | Caren Cleaveland | 36 West Main Street, Waterloo, NY 13165 | 2013-04-17 |
Please comment or provide details below to improve the information on MAC'S DRIVE IN.
| 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).