Texas Hot Restaurant (Health Operation# 254950) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is November 20, 2018.
| NYS Health Operation ID | 254950 |
| Operation Name | Texas Hot Restaurant |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
132 North Main Street Wellsville NY 14895 |
| Municipality | WELLSVILLE |
| County | ALLEGANY |
| Permitted Corporation Name | Rigas & Raptis, Inc. |
| Permitted Operator Name | Mike Raptis |
| Permit Expiration Date | 04/30/2019 |
| Local Health Department | Allegany County |
| NYSDOH Gazetteer | 022800 |
| Date: 2018-11-20 | Type: Inspection |
Violations:
0 critical,
2 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) Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Comments: Discussed cooling and reheating methods. |
||
| Date: 2018-09-24 | 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 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) Item 8B: In use food dispensing utensils improperly stored |
||
| Date: 2017-11-13 | Type: Inspection |
Violations:
2 critical,
2 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. 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 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 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) |
||
| Date: 2017-05-30 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean Item 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) 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: Nice shelves in main walk in cooler! |
||
| Date: 2016-11-16 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) 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: 2016-04-29 | Type: Inspection |
Violations:
2 critical,
5 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. 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 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans 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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Comments: facility is very organized and clean, especially considering the number of staff and volume of food produced. impressed! |
||
| Date: 2015-12-01 | Type: Inspection |
Violations:
critical,
noncritical |
| Date: 2015-04-30 | Type: Inspection |
Violations:
critical,
noncritical |
| Date: 2015-04-13 | Type: Inspection |
Violations:
3 critical,
0 noncritical |
|
Item 7F (Critical): Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours. Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. |
||
| Date: 2014-11-03 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2014-10-08 | Type: Inspection |
Violations:
3 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). Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. |
||
| Date: 2014-04-02 | Type: Inspection |
Violations:
critical,
noncritical |
| Date: 2013-12-10 | Type: Inspection |
Violations:
critical,
noncritical |
| Date: 2013-05-22 | Type: Inspection |
Violations:
critical,
noncritical |
| Date: 2013-04-19 | Type: Inspection |
Violations:
1 critical,
0 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. |
||
| Date: 2012-08-24 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2012-04-11 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2011-05-10 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2011-04-15 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2011-01-05 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Street Address | 132 North Main STREET |
| City | Wellsville |
| State | NY |
| Zip | 14895 |
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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).