J & J BAR-B-QUE & SAUSAGE CO. (Health Operation# 950916) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is February 22, 2019.
| NYS Health Operation ID | 950916 |
| Operation Name | J & J BAR-B-QUE & SAUSAGE CO. |
| Food Service Description | Food Service Establishment - Restaurant/Catering Operation |
| Facility Address |
15 Main Street Canisteo NY 14823 |
| Municipality | CANISTEO |
| County | STEUBEN |
| Permitted Corporation Name | J & J BAR-B-QUE & SAUSAGE CO. LLC |
| Permitted Operator Name | JOSEPH BAKER |
| Permit Expiration Date | 04/15/2019 |
| Local Health Department | Hornell District Office |
| NYSDOH Gazetteer | 502400 |
| Date: 2019-02-22 | Type: Inspection |
Violations:
3 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 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot 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 16: Miscellaneous, Economic Violation, Choking Poster, Training. Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Comments: The inspector provided pamphlets on proper heating and cooling. proper glove use observed facility has proper thermometers. |
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| Date: 2018-10-25 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean Comments: -Observed 2 covered pork buts in pan with plastic wrap (operator immediately uncovered)that have internal temp of 170 and operator is cooling in walk in to about 120 f then pull meat by hand and immediately rapid cool pulled pork in walk in.Discussed rapid cooling of whole meats less than 6 lb pieces or other rapid cool techniques must be used. Discussed rapid cool of loose meats and liquid in shallow pans 2-4 inches deep or ice bath, ice paddle. Stirring, air circulation and uncovered are all important to rapid cooling. Monitor rapid cool process with thermometers to cool from 120 -less than 70 in less than two hours and 70 f to less than 45 f in less than 4 hours. Failure to cool properly beyond these time limits requires food to be discarded. -sanitizer water observed with high level of chlorine-discussed 1 ounce bleach per 3 gallons of water (discussed use of chlorine test strips) -owner stated he has removed vacuum pack unit. -gave cooling pamphlet |
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| Date: 2018-02-22 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 8D: Single service items reused, improperly stored, dispensed, not used when required Comments: Satisfactory hot and cold temperatures observed. Operator plans to sell directly to consumer raw sausage in fresh or frozen form that will be vacuum packed. Discussed standard food safety tech and label product with 30 day shelf life after packaged. HACCP plan will be submitted. |
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| Date: 2017-09-11 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: cold foods 45 or below. no hot holding at time of visit dining room in process of being completed. planned opening in November will call prior to opening dining area | ||
| Date: 2017-03-28 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Street Address | 15 MAIN STREET |
| City | CANISTEO |
| State | NY |
| Zip | 14823 |
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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).