WELLSBURG DINER
Linda Marsh


Address: 3683 Front Street, Wellsburg, NY 14894

WELLSBURG DINER (Health Operation# 793794) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is May 1, 2018.

Business Overview

NYS Health Operation ID 793794
Operation Name WELLSBURG DINER
Food Service Description Food Service Establishment - Restaurant
Facility Address 3683 Front Street
Wellsburg
NY 14894
Municipality ASHLAND
County CHEMUNG
Permitted Operator Name LINDA MARSH
Permit Expiration Date 08/15/2019
Local Health Department Chemung County
NYSDOH Gazetteer 072000

Inspection Results

Date: 2018-05-01 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Comments: Conducted a re-inspection due to previous violations noted on inspection report of April 12, 2018. Regarding Blue Item # 11A- Operator obtained chlorine test kit for checking dish machine sanitizer; Also, Blue Item # 15 B- Grease has been cleaned from ground below exterior hood filter behind building, Operator has installed a plastic kids pool with sand inside to contain any grease from filter unit. Violations corrected from previous inspection. Will schedule a HACCP training with kitchen staff later in year.
Date: 2018-04-12 Type: Re-Inspection Violations: 0 critical, 2 noncritical
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Comments: Conducted a re-inspection due to previous inspection report on March 26, 2018. A TTOC date of April 20, 2018 has been established to correct violations listed above. Regarding Blue-item # 8E- monitoring thermometer available inside small refrigerator near dining room which has potentially hazardous foods- maintained at less than 45 dF, Blue-item #11D- Interior baffle inside ice machine was cleaned, Blue item # 12E- soap provided at kitchen hand wash sink. These violations corrected.
Date: 2018-03-26 Type: Inspection Violations: 0 critical, 5 noncritical
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Item 11D: Non food contact surfaces of equipment not clean
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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Comments: A Time Table of Compliance Date of March 27, 2018 was established to replace hand soap at employee hand wash sink in kitchen. A Time Table of Compliance Date of April 10, 2018 has been established to correct the violations listed above. A re-inspection will be conducted after this date to determine compliance. Discussed proper cooling with staff during inspection, cooked potatoes were under cooling during inspection including use of flat pans and limiting food depth to 4"inches with foods uncovered. Numerical thermometer available for evaluating cooked potentially hazardous (TCS) foods. All cooked potentially hazardous food which were under hot holding in steam table were held above + 140 dF.
Date: 2017-05-12 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Comments: Conducted a re-inspection due to violations noted on inspection report of April 11, 2017. Grease below hood filter outside back of building was cleaned-up, have spread lime on area. Floor surfaces below deep fryers have been cleaned- Corrected. Will conduct a HACCP training with kitchen staff later in year.
Date: 2017-04-11 Type: Re-Inspection Violations: 0 critical, 2 noncritical
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Comments: Conducted a re-inspection due to violations listed on previous inspection report of 3-20-17. Violations noted were repeat violations from previous inspection report.
Date: 2017-03-20 Type: Inspection Violations: 1 critical, 3 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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Comments: Discussed routine hand washing with Kitchen staff during inspection. Both hot and cold potentially hazardous (TCS) inside holding equipment maintained at +140 degrees F or below 45 degrees F. Employees were observed properly using utensils and equipment properly during inspection. A Time Table of Compliance Date of April 3, 2017 has been established to correct violations listed above. A re-inspection will be conducted after this date to determine compliance.
Date: 2016-03-10 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Comments: The following item has been corrected from previous visit- 12B Aerators had been replaced in ATU. No other items evaluated at time of visit.
Date: 2016-02-24 Type: Inspection Violations: 1 critical, 0 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.
Comments: Discussed cooling process with employees- facility is going to conduct a cooling schedule with ~6lb foil wrapped turkey roasts and ~2 gallons of spaghetti meat sauce at depth of ~4 inches. Facility has installed new walk-in cooler and walk-in freezer. Discussed stirring items in hot hold regularly to ensure entirety of food item is 140dF or more.
Date: 2015-04-03 Type: Re-Inspection Violations: 0 critical, 1 noncritical
Item 12B: Improperly functioning on-site sewage disposal system, improper
Comments: Violations 15a and 10b corrected from previous inspection. Wall and floor by hand wash sink near walk-in cooler have been repaired. Chest freezers have been defrosted. No other items evaluated at time of inspection.
Date: 2015-03-05 Type: Inspection Violations: 2 critical, 2 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Comments: Discussed with operator cooling of phf items (pasta, potatoes, chili, etc.). Discussed with operator stirring soup and chili in hot-holding unit out front regularly.
Date: 2014-09-26 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Comments: Re-inspection conducted to check on violations from previous inspection. Violations 11a and 15b have been corrected. The sanitizer solution in the bucket for wet wiping clothes was correct. The fan in the walk-in cooler has been cleaned and the light in the walk-in cooler is working.
Date: 2014-09-10 Type: Inspection Violations: 0 critical, 3 noncritical
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Comments: Discussed with operator cooling schedule, keeping items uncovered until they are cooled to 45 dF or less, and keeping depth of items at 4 inches or less while cooling. Facility has new sandwich/salad/cold-holding unit in the kitchen. Facility is planning to get a new walk-in cooler/freezer. Please keep CCHD informed of plans. Observed facility correctly using hot-holding waiver for home fries. Facility has test strips for sanitizer (violation 11a corrected from previous inspection). Plastic tube covering light bulb in pie case cold-holding unit has been replaced (violation 15b corrected from previous inspection). Violation 11d corrected from previous inspection (dirty surfaces on track of cold-holding unit clean). Observed frozen fish being thawed in walk-in cooler for Friday. Discussed with operator hand-washing and avoiding barehand contact with ready-to-eat foods. TTOC for above violations is 2 weeks (9/24/14).
Date: 2013-01-29 Type: Inspection Violations: 2 critical, 4 noncritical
Item 7A (Critical): All poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165°F or above.
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Item 11D: Non food contact surfaces of equipment not clean
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Comments: provided food safety sheet and stickers, discussed cooling, cold holding, hot holding, thawing, and possible waiver for batters. Will discuss with operator at later date. CCHD 737-2019
Date: 2012-03-14 Type: Inspection Violations: 2 critical, 1 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 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans

Office Location

Street Address 3683 FRONT STREET
City WELLSBURG
State NY
Zip 14894

Nearby food service establishments

Operation Name DBA/Corporation Name Facility Address Last Inspection
POST TIME BAR & GRILLE Post Time Bar & Grille, Inc. 52 Main Street, Wellsburg, NY 14894 2017-09-29
STATELINE MART Brian Adams 9 Main Street, Wellsburg, NY 14894 2013-04-02

Food services with the same zip code

Operation Name DBA/Corporation Name Facility Address Last Inspection
POST TIME BAR & GRILLE Post Time Bar & Grille, Inc. 52 Main Street, Wellsburg, NY 14894 2017-09-29
STATELINE MART Brian Adams 9 Main Street, Wellsburg, NY 14894 2013-04-02
WELLSBURG DINER Linda Marsh 3654 Front Street, Wellsburg, NY 14894 2011-06-08
VILLAGE TAVERN Shizue Maccoy 297 Main Street, Wellsburg, NY 14894 2011-05-05
CONGREGATE NUTRITION PROGRAM - WELLSBURG Chemung Co. Dept of Aging & Ltc 3661 Front Street, Wellsburg, NY 14894 2009-05-13
SILVER SPOON CAFE Louise O'shaughnessy 3677 East Fifth Street, Wellsburg, NY 14894 2006-05-05

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).