CHAUTAUQUA SUITES MEETING & EXPO FSE (Health Operation# 686928) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is November 16, 2018.
| NYS Health Operation ID | 686928 |
| Operation Name | CHAUTAUQUA SUITES MEETING & EXPO FSE |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
Po Box 196 215 West Lake Road Mayville NY 14757 |
| Municipality | CHAUTAUQUA |
| County | CHAUTAUQUA |
| Permit Expiration Date | 09/30/2020 |
| Local Health Department | Chautauqua County |
| NYSDOH Gazetteer | 062200 |
| Date: 2018-11-16 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: All violations were satisfactorily corrected from October 16 inspection. Much improved. No hot holding at time of inspection. | ||
| Date: 2018-10-16 | Type: Inspection |
Violations:
1 critical,
8 noncritical |
|
Item 1H (Critical): Food from unapproved source, spoiled, adulterated on premises. Item 11D: Non food contact surfaces of equipment not clean 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 14A: Insects, rodents present 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 Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Comments: A reinspection will be scheduled in 2 weeks. Please note: Per CCHD policy on required restaurant reinspections a fee of $50 must be collected at or before time of reinspection. A general kitchen cleaning and sanitizing is needed throughout and removal of loose utensils, litter, food particles on the floor. Fruit flies must be brought under contriol by cleaning and flushing floor drains connected to the sewer system, removing old wet mops. No hot holding at time of inspection (Tuesday burger night). |
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| Date: 2017-11-21 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Comments: Today is Burger night. No hot holding at time of inspection. Please correct the above items in a timely manner. A second HACCP inspection will be scheduled in the next 2 weeks. |
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| Date: 2016-12-14 | Type: Inspection |
Violations:
1 critical,
0 noncritical |
|
Item 5E (Critical): Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required. Comments: Floors repaired in dishroom with an epoxy, stainless put on walls, and no water leaks evident. This is your 2nd inspection for the year. Nn hot holding of food at time of imspection New prep cooler for pizza. |
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| Date: 2016-03-01 | Type: Inspection |
Violations:
1 critical,
6 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11D: Non food contact surfaces of equipment not clean Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures 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: No hot holding food at time of inspection. High temp dishwasher reaches 190 degs in final rinse cycle. A compliance plan is needed to fix dishroom floor and drainage problem or leak: Please send to Doug at Health dept or call 753-4774 |
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| Date: 2015-07-01 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2015-06-11 | 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 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Comments: Discussed complaint of illness from weekend breakfast buffet on May 30-31. Chef did not get any complaints he is aware of of illness but remembers complaint that food was cold. No food workers reported ill at that time and ill food worker policy is enforced in the kitchen., The breakfast is hot-held in electric steam tables in banquet hall. Chef was advised yo have temperatures checked hourly on tables. Please call when compressor is fixed 753-4774 |
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| Date: 2014-11-14 | Type: Inspection |
Violations:
3 critical,
7 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 7F (Critical): Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours. Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures 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 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 8D: Single service items reused, improperly stored, dispensed, not used when required |
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| Date: 2013-12-20 | 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 8F: Improper thawing procedures used Comments: Most items on last inspection cited were satisfactory; dishwasher was NOT operating because water shut-off due to leak; per Hotel Mgr Natalie Butcher on phone Monday 12/23/13 the problem has been fixed |
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| Date: 2013-12-06 | Type: Inspection |
Violations:
2 critical,
10 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 7F (Critical): Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours. Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas |
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| Street Address | PO BOX 196 215 WEST LAKE ROAD |
| City | MAYVILLE |
| State | NY |
| Zip | 14757 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| CAMP MERZ FSE | Rd 2 Box 40, Mayville, NY 14757 | 2018-07-12 | |
| BOXCAR BARNEY'S FSE | Julieanne Baraniewicz | 13 West Lake Road, Mayville, NY 14757 | 2017-05-16 |
| PICNIC FSE | Jason Toczydlowski | 8 Barton Street, Mayville, NY 14757 | 2014-07-11 |
| CHAUTAUQUA BOARD-WALK FSE | Food Is Bood | 8 Barton Street, Mayville, NY 14757 | 2013-08-02 |
| HOME CHIC FSE | Kristie Brown | 65 West Lake Road, Mayville, NY 14757 | 2015-02-06 |
| PARKVIEW MARKETS | Gordon Pugh | 65 West Lake Road, Mayville, NY 14757 | 2007-01-30 |
| CHAUTAUQUA HARBOR HOUSE RESTAURANT INC FSE | Chautauqua Harbor House Restaurant In | 95 West Lake Road, Mayville, NY 14757 | 2018-11-16 |
| THE DOCKS FSE | The Docks | 7 Water Street, Mayville, NY 14757 | 2018-11-02 |
| LAKEVIEW HOTEL FSE | Lakeview Hotel LLC | 13 Water Street, Mayville, NY 14757 | 2018-10-16 |
| JOHNSON'S HARBOR HOUSE INC FSE | Sherman Livestock LLC | 95 West Lake Road, Mayville, NY 14757 | 2014-11-14 |
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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).