COMFORT INN HOTEL FSE (Health Operation# 605538) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is January 11, 2018.
| NYS Health Operation ID | 605538 |
| Operation Name | COMFORT INN HOTEL FSE |
| Food Service Description | Food Service Establishment - Food Service Establishment |
| Facility Address |
2800 North Main Street Jamestown NY 14701 |
| Municipality | ELLICOTT |
| County | CHAUTAUQUA |
| Permit Expiration Date | 04/30/2019 |
| Local Health Department | Chautauqua County |
| NYSDOH Gazetteer | 065900 |
| Date: 2018-01-11 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: All hot and cold temperatures were ok. Sausage gravy 191F, Sausage 169F, Eggs 149F, and milk 44F. Discussed ill foodworker policy and handling of ready to eat foods. Tongs were given for bar area. No violations. | ||
| Date: 2017-03-22 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Hot hold food temps satisfactory on breakfast buffet: scrambled eggs =177 degs, sausage =187 degs, french toast =145 degs. No problems noted. | ||
| Date: 2016-02-04 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: No problems noted at this time. A PWS sample was taken at time of inspection. Discussed ill foodworker policy. Past temperature issues have been resolved. | ||
| Date: 2015-03-30 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: All previous violations corrected. Hot and cold temps were good. One thermometer broke over weekend will be replaced. Amanda Blair serve safe certified. Front entrance being renovated. Reinspection fee collected during inspection. | ||
| Date: 2015-02-03 | Type: Inspection |
Violations:
4 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 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. 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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Comments: Accurate thermometer not available. Calibration in ice water shows 34.8F and 36.5F. Skim milk and 2% milk were not held below 45F at breakfast buffet (temps were 50.7 and 51.9). Corrected by rapidly chilling. Sausage was found on breakfast buffet to be 123F. This was corrected by making fresh sausage and placing on buffet. New product was measured to be 183F. Also more water was added to steamer. Thermometer in Frigidaire cooler was inaccurate. It read 35F and another thermometer was placed into cooler and it read 45F. This was the refrigerator that stores the milk that was out of temperature. The thermostat was turned down and a new temp was taken to be 42F and it appears to be dropping. Inspector advised to prechill thermos that stores milk. Test strips for bleach sanitizer were not available. |
||
| Date: 2014-01-09 | 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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 16: Miscellaneous, Economic Violation, Choking Poster, Training. Comments: Milk temp was 42F and 43F. Sausage was 145F and eggs were 127F but made new that measured 148F. CPR kit was in office and no sign indicating the location is posted. Health department permit was not posted conspicuously to be seen by public. Frigidaire freezer is missing a thermometer. Food (sausage and eggs) should be heated to 165F and then maintained in hot holding at 140F. |
||
| Date: 2013-02-15 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2012-02-24 | Type: Inspection |
Violations:
1 critical,
0 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. |
||
| Date: 2012-02-09 | Type: Inspection |
Violations:
2 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 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Item 8D: Single service items reused, improperly stored, dispensed, not used when required Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Comments: Thermometer was inaccurate at time of inspection. A new thermometer was purchased and verified by CKH on 2/15/12 |
||
| Date: 2011-05-17 | 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 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
||
| Date: 2010-12-15 | Type: Inspection |
Violations:
0 critical,
2 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 16: Miscellaneous, Economic Violation, Choking Poster, Training. |
||
| Date: 2009-12-10 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions |
||
| Date: 2009-01-13 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2008-12-02 | Type: Inspection |
Violations:
2 critical,
5 noncritical |
|
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. |
||
| Street Address | 2800 NORTH MAIN STREET |
| City | JAMESTOWN |
| State | NY |
| Zip | 14701 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| MCDONALDS RESTAURANT FSE | Derico of East Amherst Corp | 2803 North Main St. Extension, Jamestown, NY 14701 | 2018-08-07 |
| BOB EVANS RESTAURANT #2029 | Bob Evans Restaurants LLC | 2798 North Main Street, Jamestown, NY 14701 | 2018-05-30 |
| BOB EVANS FARMS, INC. #2029 | Bob Evans Farms LLC #2029 | 2798 North Main Street, Jamestown, NY 14701 | 2017-10-04 |
| MCDONALDS RESTAURANT | T Meyers Enterprises Inc. | 2803 North Main St. Extension, Jamestown, NY 14701 | 2015-02-19 |
| COMFORT INN FSE | 2800 North Main Street, Jamestown, NY 14701 | 2018-12-13 | |
| TIM HORTON'S FSE | Tar Enterprises LLC | 1311 North Main Street, Jamestown, NY 14701 | 2017-03-20 |
| HAMPTON INN & SUITES JAMESTOWN FSE | 4 West Oak Hill Road, Jamestown, NY 14701 | 2018-01-26 | |
| THE EATERY RESTAURANT FSE | William Brockway | 180 Fluvanna Avenue, Jamestown, NY 14701 | 2017-02-13 |
| DUNKIN DONUTS FSE | Northern Star Restaurant Management Inc | 2930 North Main Street, Jamestown, NY 14701 | 2015-01-06 |
| BUZZETTO'S REAL NY STYLE PIZZA FSE | Chris Buzzetto | 180 Fluvanna Avenue, Jamestown, NY 14701 | 2013-08-16 |
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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).