DINNER BELL RESTAURANT FSE
Antoinette Constantino


Address: 15 Center Street, Frewsburg, NY 14738

DINNER BELL RESTAURANT FSE (Health Operation# 806908) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is November 7, 2018.

Business Overview

NYS Health Operation ID 806908
Operation Name DINNER BELL RESTAURANT FSE
Food Service Description Food Service Establishment - Restaurant
Facility Address 15 Center Street
Frewsburg
NY 14738
Municipality CARROLL
County CHAUTAUQUA
Permitted Operator Name ANTOINETTE CONSTANTINO
Permit Expiration Date 06/30/2020
Local Health Department Chautauqua County
NYSDOH Gazetteer 065200

Inspection Results

Date: 2018-11-07 Type: Inspection Violations: 1 critical, 3 noncritical
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 11D: Non food contact surfaces of equipment not clean
Comments: Hot hold temps satisfactory: brown gravy = 170 degs; turkey gravy = 181 degs. Gave tongs for beverage fruits and sign. Gave cooling and heating brochures. A second HACCP inspection inspection will be scheduled at a later date.
Date: 2017-10-06 Type: Inspection Violations: 1 critical, 3 noncritical
Item 7F (Critical): Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours.
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 9C: Hair is improperly restrained
Item 11D: Non food contact surfaces of equipment not clean
Comments: Next certified food handler class is October 23 from 1-4 at JCC South, Carnahan 123. Please call 753-4798 to register.
Date: 2016-11-28 Type: Inspection Violations: 0 critical, 1 noncritical
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Comments: Hot holding temps satisfactory: chili =172 deg, gravy = 172 deg. Cooled chili in walk-in in 1 gal container with ice wand was = 43 degs. This is your 2nd required inspection for year. Gave a CCP cooling chart to record cooling temps for next batch of chili: please return to CCHD fax 753--4344 Attn Doug
Date: 2016-10-20 Type: Inspection Violations: 0 critical, 1 noncritical
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Date: 2015-12-09 Type: Inspection Violations: 1 critical, 6 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 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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Comments: Three thermometers missing or broken. Light shield dirty and some missing end caps. Batter mix on floor. Improper cooling of chicken gravy covered in deep pan. Water sample taken
Date: 2015-02-18 Type: Inspection Violations: 2 critical, 1 noncritical
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Comments: Potatoes were not kept below 45F. Corrected by disposing. Sausage gravy was not cooled properly. Corrected by placing an ice wand into container and placing in cooler. Sanitizer was not made up at start of inspection. Corrected by making solution.
Date: 2014-11-25 Type: Inspection Violations: 1 critical, 3 noncritical
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Comments: Hash browns were not stored at less than 45F. Corrected by placing back in cooler due to fact it had been a short time. Advised to use smaller quantity or store on ice. Some Food in walk in cooler is double stacked. Cooler is small. Floor in ladies restroom is in disrepair. Lightshields above prep table are missing end caps.
Date: 2014-03-17 Type: Inspection Violations: 2 critical, 2 noncritical
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
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 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Comments: Fried potatoes were stored on counter not held below 45F. Actual temp was 53F and they had been out for 30 minutes. Cook placed them back in cooler and will use smaller quantity that is stored on ice in future. Probe thermometer was out of calibration. Corrected by calibrating. Sanitizer for wiping cloths was not adequate. Corrected by making fresh solution. Lower shelf of table in kitchen is not easily cleanable. Owner states he plans to resurface with stainless steel. Ill food worker policy was discusssed with owner. He states the policy is discussed verbally with employees.
Date: 2013-12-30 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 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Comments: Sausage gravy was not being cooled properly. COS-placed an ice wand into the container to speed up cooling process. Food is double stacked in the walk in cooler. Sanitizer was not adequate. COS-made new solution. Shelf by grill is not smooth and easily cleanable.
Date: 2013-11-26 Type: Inspection Violations: 0 critical, 4 noncritical
Item 8D: Single service items reused, improperly stored, dispensed, not used when required
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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Comments: Food stored on the floor and double stacked in cooler. Take out containers stored on floor-corrected. Thermometer missing in GE refrigerator-corrected. Bottom shelf of table by grill is not smooth and easily cleanable.
Date: 2012-12-17 Type: Re-Inspection Violations: 0 critical, 1 noncritical
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Date: 2012-11-05 Type: Inspection Violations: 2 critical, 5 noncritical
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 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Item 8B: In use food dispensing utensils improperly stored

Office Location

Street Address 15 Center STREET
City FREWSBURG
State NY
Zip 14738

Services in the same location

Operation Name DBA/Corporation Name Facility Address Last Inspection
Generation Center City Church Inc 15 Center Street, Batavia, NY 14020 2019-02-20
THE DINNER BELL Joseph Armeli 15 Center Street, Frewsburg, NY 14738 2012-05-11

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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).