VJ'S DINER & RESTAURANT (Health Operation# 516288) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is November 19, 2018.
| NYS Health Operation ID | 516288 |
| Operation Name | VJ'S DINER & RESTAURANT |
| Food Service Description | Food Service Establishment - Restaurant/Catering Operation |
| Facility Address |
169 Utica Street Hamilton NY 13346 |
| Municipality | HAMILTON |
| County | MADISON |
| Permitted Corporation Name | MAGRO'S VJ'S RESTAURANT |
| Permitted Operator Name | GIUSEPPI MAGRO |
| Permit Expiration Date | 03/31/2019 |
| Local Health Department | Madison County |
| NYSDOH Gazetteer | 262500 |
| Date: 2018-11-19 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
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: VJ'S Diner, inspection conducted Monday afternoon. Hot holding soups observed, 149F. Discussed daily pizza procedures and the use of "Time as a Public Health Control". VJ's makes and holds plain cheese and garlic slices for no more than 2-hours. Lasagna is made every 4-5 days, cooled, and portioned and held in refrigerator. Chicken finger cook temp observed, 200F. All cold holding temps observed adequate throughout. Discussed the future adoption of the FDA Model Food Code; cold holding is 41F, as per FDA. Hair restraints and hand barriers utilized by all. Can-opener and meat slicer observed to be maintained clean and sanitary. All lights are shielded. |
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| Date: 2018-03-15 | Type: Inspection |
Violations:
0 critical,
5 noncritical |
|
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 Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Comments: VJ's Diner, inspection conducted Thursday morning during prep and the start of lunch. The diner is no longer open for breakfast. Discussed the daily prep and reheating procedures with Head-cook Jerry; all hot holding items found at adequate temps: soups (2) 150F and 160F, meat gravy and marinara 155F and 168F. Hamburger cook temp observed: 160F. Product stem thermometers (2) available and calibrated. The table mounted can-opener was found adequately clean. Discussed the daily closing and cleaning procedure, especially in regards to food contact surfaces (meat slicer, knifes, can opener, etc). Cold holding unit temps found to be adequate: salad prep cooler sliced tomatoes 39F, bean salad 38F, and cookline prep cooler items 40F. Sanitizer buckets utilized. There was no evidence of pests observed during this inspection, and the fly tape has been removed from the kitchen. |
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| Date: 2017-11-21 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans 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 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin Comments: Hot holding temperature of french onion soup, gravy, ground beef and roasted garlic soup observed at temperatures ranging from 142-162 degrees fahrenheit. Cold holding temperature of food items held on salad bar and within upper portion of deli unit(s) observed at temperatures less than 41 degrees fahrenheit. Hand barriers utilized as required. Discussed maintenance of painted areas near dishwasher. Discussed food service counter located along hot holding unit, laminate is wearing and will require replacement/repair. Discussed patching holdes in location(S) where equipment has been removed. |
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| Date: 2017-04-14 | 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 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Comments: Flourescent light bulbs are adequately shielded as required. Refrigeration unit where prior gasket issues observed is non-functional at time of inspection; gaskets have been replaced. Discussed gasket on dessert cooler; will need repair/replacement. Product stem food thermometer(s) evaluated for accuracy. Discussed repainting ledge alongside dishwasher and storage surface where breading and liquid margarine is stored. Observed adequate utilization of hand barriers. Hot holding temperture of macaroni and cheese, gravy, french onion soup and meatballs is satisfactory at temperatures ranging from 142-175 degrees Fahrenheit. |
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| Date: 2016-11-17 | Type: Inspection |
Violations:
0 critical,
5 noncritical |
|
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions 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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin 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: Hot holding temperature of soup, gravy, meatballs and pulled pork is adequate at temperatures ranging from 140-183 degrees Fahrenheit. Cold holding temperature of hard boiled eggs held in salad bar is adequate at 39 degrees Fahrenheit. Observed adequate utilization of hand barriers; hand washing and glove changing observed. Discussed removing and replacing caulk/sealant along wall in dirty dish section of dishwash area. Discussed vegetable prep sink location and usage thereof. Low temperature commercial dishwasher final rinse temperature observed at 156 degrees Fahrenheit and sanitizer detected. New dishwasher has been ordered. |
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| Date: 2016-07-25 | Type: Inspection |
Violations:
1 critical,
4 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. 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 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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Comments: Observed adequate handwashing and utilization of hand barriers. Chicken rice soup, gravy and meatballs all held at 146 degrees Fahrenheit and greater during hot holding. Chick peas and potato salad maintained at 41 degrees Fahrenheit while held for service at salad bar. Low temperature dishwasher operated according to manufacturers instructions; rinse temperature at 120 degrees Fahrenheit and sanitizing agent detected. Sanitizer solution available in various locations throughout establishment. Discussed maintenance and cleaning schedule in regards to ceiling vents and ventilation hood. Discussed completion of work in regards to light fixtures in men's restroom. Hair restraints utilized by all individuals preparing food product. |
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| Date: 2015-10-21 | Type: Inspection |
Violations:
1 critical,
3 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. 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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans 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: Dishwasher operating according to manufacturer's instructions and sanitizer available. Discussed repainting shelf near dishwasher. Excellent organization of walk-in refrigerationreezer units. Food thermometers accurate. Hand barriers utilized. Discussed food storage, use of lids to prevent double-stacking. |
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| Date: 2015-05-14 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
Item 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Comments: -DISHWASHER REPAIRMAN HAS BEEN CONTACTED -WALK IN REFRIGERATOR, WALK IN FREEZER AND DELI UNITS ARE WELL MAINTAINED AND ORGANIZED -OBSERVED FOOD PREPARER EVALUATING TEMPERATURE OF FISH BEING DELIVERED - GREAT PRACTICE RELATIVE TO ALL DELIVERIES SUCH AS THIS -DISCUSSED THAT CAULKING NEAR DISHWASHER IS NEARING REPLACEMENT -ITEMS ON HOT HOLDING AND COLD HOLDING ALL MAINTAINED WITHIN REQUIRED RANGES |
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| Date: 2014-10-10 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Comments: MOST CEILING VENTS RECENTLY CLEANED. FLY TAPE HAS BEEN REMOVED. BASEMENT CEILING HAS BEEN REPAIRED. ALL LIGHTS ARE PROPERLY SHIELDED. PLASTIC WARE IS PROPERLY STORED. HOT HOLDING AND COLD HOLDING TEMPS ADEQUATE. PRODUCT STEM THERMOMETERS (2) CALIBRATED AND UTILIZED. |
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| Date: 2014-09-24 | Type: Inspection |
Violations:
2 critical,
4 noncritical |
|
Item 7E (Critical): Other potentially hazardous foods requiring cooking are not heated to 140°F or above. Item 1G (Critical): Cracked/dirty fresh eggs, liquid or frozen eggs and powdered eggs not pasteurized. Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 14C: Pesticide application not supervised by a certified applicator Item 8D: Single service items reused, improperly stored, dispensed, not used when required Comments: -HAIR RESTRAINTS USED BY ALL FOOD WORKERS -DISCUSSED HOT HOLDING AND REHEATING PROCEDURES -DISCUSSED COOLER MAINTENANCE, SCHEDULED -DISCUSSED SICK WORK POLICY -SANITIZING BUCKETS UTILIZED -DISCUSSED FLY TAPE USAGE AND CONTRACTING WITH A PEST CONTROL COMPANY -CHOKING POSTER AND HANDWASH STICKERS PROVIDED |
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| Date: 2013-12-17 | Type: Inspection |
Violations:
1 critical,
1 noncritical |
|
Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. Item 9A: Inadequate personal cleanliness |
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| Street Address | 169 UTICA STREET |
| City | HAMILTON |
| State | NY |
| Zip | 13346 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| MCDONALDS OF HAMILTON | Col-jac, LLC | 168 Utica Street, Hamilton, NY 13346 | 2018-05-16 |
| PIZZA HUT - HAMILTON | V & J National Enterprises, LLC | 107 Utica Street, Hamilton, NY 13346 | 2016-02-19 |
| MADISON COUNTY NUTRITION HAMILTON | Madison County Ofa - Snack | Madison Lane, Hamilton, NY 13346 | 2018-03-12 |
| ARTS AT THE PALACE | Arts At The Palace, Inc | 19 Utica Street, Hamilton, NY 13346 | 2018-12-12 |
| FRIENDSHIP INN | St. Thomas Church | 12 1/2 Madison Street, Hamilton, NY 13346 | 2018-11-19 |
| MAXWELLS CHOCOLATES & ICE CREAM | Maxwell's Chocolates & Ice Cream | 14 Utica Street, Hamilton, NY 13346 | 2018-09-21 |
| MAIN MOON CHINESE RESTAURANT | Yuan Zhang | 24 Utica Street, Hamilton, NY 13346 | 2018-02-16 |
| DUNKIN DONUTS CALLEN DONUTS | Callen Donuts, LLC | 34 Utica Street, Hamilton, NY 13346 | 2018-02-12 |
| SUBWAY HAMILTON | Jelp Enterprises, Inc. | 34 Utica Street, Hamilton, NY 13346 | 2018-02-12 |
| OLD STONE JUG RESTAURANT | O.s.j. Inc. | 30 Utica Street, Hamilton, NY 13346 | 2017-11-07 |
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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).