PLAZA RESTAURANT
Robert Fish


Address: 689 Broad Street, Salamanca, NY 14779

PLAZA RESTAURANT (Health Operation# 258779) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is July 26, 2018.

Business Overview

NYS Health Operation ID 258779
Operation Name PLAZA RESTAURANT
Food Service Description Food Service Establishment - Restaurant
Facility Address 689 Broad Street
Salamanca
NY 14779
Municipality SALAMANCA
County CATTARAUGUS
Permitted Operator Name ROBERT FISH
Permit Expiration Date 02/28/2019
Local Health Department Cattaraugus County
NYSDOH Gazetteer 043300

Inspection Results

Date: 2018-07-26 Type: Inspection Violations: 1 critical, 0 noncritical
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Date: 2017-08-10 Type: Inspection Violations: 0 critical, 0 noncritical
Comments: This excerpt is from the USDA website: "Why should eggs be refrigerated? Temperature fluctuation is critical to safety. With the concern about Salmonella, eggs gathered from laying hens should be refrigerated as soon as possible. After eggs are refrigerated, they need to stsay that way. A cold egg left out at room termperature can sweat, facilitating the movement of bacteria into the egg and increasing the growth of bacteria. Refrigerated eggs should not be left out more than 2 hours.
Date: 2016-12-13 Type: Inspection Violations: 0 critical, 1 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)
Comments: Eggs may be stored outside of refrigeration so long as the eggs are used up within 2 hours of removing from refrigeration.
Date: 2016-06-23 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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Date: 2015-10-29 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2014-12-30 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2013-06-10 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2012-12-19 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2012-06-28 Type: Inspection Violations: 0 critical, 1 noncritical
Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Date: 2011-12-21 Type: Inspection Violations: 1 critical, 0 noncritical
Item 7F (Critical): Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours.
Date: 2011-06-15 Type: Inspection Violations: 0 critical, 1 noncritical
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Date: 2010-09-23 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.
Date: 2010-02-04 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2009-06-05 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2008-12-16 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2008-06-26 Type: Inspection Violations: critical, noncritical
Date: 2007-12-07 Type: Inspection Violations: critical, noncritical
Date: 2007-07-09 Type: Inspection Violations: 2 critical, 5 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 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
Date: 2006-12-13 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.
Date: 2006-03-17 Type: Inspection Violations: 1 critical, 5 noncritical
Date: 2005-11-14 Type: Inspection Violations: critical, noncritical

Office Location

Street Address 689 BROAD STREET
City SALAMANCA
State NY
Zip 14779

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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).

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