DOWNSVILLE DINER (Health Operation# 353643) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is July 18, 2018.
| NYS Health Operation ID | 353643 |
| Operation Name | DOWNSVILLE DINER |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
425 Main Street Downsville NY 13755 |
| Municipality | COLCHESTER |
| County | DELAWARE |
| Permitted DBA | DOWNSVILLE DINER |
| Permitted Corporation Name | MO-ED CORPORATION |
| Permitted Operator Name | Maureen Pedersen |
| Permit Expiration Date | 04/30/2020 |
| Local Health Department | Oneonta District Office |
| NYSDOH Gazetteer | 125200 |
| Date: 2018-07-18 | Type: Inspection |
Violations:
3 critical,
5 noncritical |
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Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. Item 1H (Critical): Food from unapproved source, spoiled, adulterated on premises. Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces 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: Pizza prep unit cooler still not working from last inspection. Nothing potentially hazardous being stored inside, only breads and chocolate. Roast beef temped in reach in fridge at 38 degrees. Please mail paper report. |
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| Date: 2017-07-13 | Type: Inspection |
Violations:
1 critical,
3 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 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 Item 11D: Non food contact surfaces of equipment not clean Comments: Sauerkraut temped at 44 degrees in prep station near grill. Hot holding potatoes temped at 187 degrees. Delhi ham in large reach in temped at 38 degrees. Mozzarella in rear large reach in temped at 44 degrees. Gloves, sanitizer available. Please mail report. |
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| Date: 2016-07-20 | Type: Inspection |
Violations:
0 critical,
8 noncritical |
|
Item 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11D: Non food contact surfaces of equipment not clean 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) Item 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded 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: Discussed placement of thermometer in prep cooler; pickles temped at 45 degrees. Reach-in thermometer 50 degrees possibly due to opening and closing of door in very hot kitchen; au jus temped at 45 degrees. Extinguishers inspected 2016. Reach in cooler thermometer in storage area 42 degrees. Chlorine in dishwasher measured at 100 ppm. Display cooler thermometer 40 degrees; dressing temped at 41 degrees. Discussed proper raw meat and egg storage. Discussed storage of raw eggs during slow periods and proper refrigeration. Gloves observed in kitchen. Please mail report. |
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| Date: 2015-12-21 | Type: Inspection |
Violations:
2 critical,
8 noncritical |
|
Item 1H (Critical): Food from unapproved source, spoiled, adulterated on premises. 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 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 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs 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 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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Comments: Discussed deficiencies with the operator. The Temperature of a Turkey Pot Pie in the Curtis Cool Reach-In Cooler was measured to be 36.7 degrees F and Cream of Broccoli Soup was 37.1 degrees F. The Mechanical Dish Washer had a chlorine residual of about 50 ppm and the Fire Suppression System on the Ventilation Hood was inspected in May 2015. Report must be mailed. |
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| Date: 2015-08-26 | Type: Inspection |
Violations:
1 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 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Item 11D: Non food contact surfaces of equipment not clean Comments: Deficiencies discussed with the operators. The following temperatures were measured (degrees F): Upper Compartment Bain Marie - Sliced Ham - 45.6; Reach-In Cooler - Pastrami Chunk - 44.5, Container Mashed Potatoes - 45.7. The Mechanical Dish Washer had a chlorine residual in the Final Rinse of 50 ppm. Report must be mailed. |
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| Date: 2014-12-19 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
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) Comments: All freezer and cooler units working properly. Hot holding items all above 140 degrees. Additional reheating methods discussed during inspection. |
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| Date: 2013-12-04 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions |
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| Date: 2012-12-07 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2011-11-03 | 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) |
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| Date: 2010-10-12 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2009-11-06 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2008-10-15 | 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) |
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| Date: 2008-02-15 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing |
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| Date: 2007-10-03 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Street Address | 425 MAIN STREET |
| City | Downsville |
| State | NY |
| Zip | 13755 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| YOUNGSTOWN VILLAGE DINER, INC. | Catherine Pasquantino | 425 Main Street, Youngstown, NY 14174 | 2018-08-24 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| DOWNSVILLE CENTRAL SCHOOL CAFETERIA | Downsville Central School District | 14784 State Highway 30, Downsville, NY 13755 | 2018-10-11 |
| OLD SCHOOLHOUSE INN | T C Inn, Inc. | 28218 South Nys Hwy 206, Downsville, NY 13755 | 2018-07-18 |
| J & A'S FAMIGLIA RESTORANTE | Nuts N' Stuff, LLC | 15326 State Hwy 30, Downsville, NY 13755 | 2015-10-30 |
| DUKES THE OFFICE | Jpak, LLC | 15258 State Route 30, Downsville, NY 13755 | 2018-11-29 |
| THE VINEYARD WINE BAR & DELAWARE GOURMET | Vineyard Wine Bar and Delaware Gourme | 15326 State Hwy 30, Downsville, NY 13755 | 2013-08-13 |
| DUKES THE OFFICE1 | Kelmi, Inc. | 15258 State Route 30, Downsville, NY 13755 | 2010-10-12 |
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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).