COACH'S DINER (Health Operation# 308407) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is December 28, 2017.
| NYS Health Operation ID | 308407 |
| Operation Name | COACH'S DINER |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
19 West Main Street Waterloo NY 13165 |
| Municipality | WATERLOO |
| County | SENECA |
| Permitted Operator Name | MARTIN COLEGROVE |
| Permit Expiration Date | 12/31/2018 |
| Local Health Department | Seneca County |
| NYSDOH Gazetteer | 492101 |
| Date: 2018-12-20 | Type: Inspection |
Violations:
1 critical,
0 noncritical |
|
Item 5D (Critical): Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45°F or less as recommended before they are stored on buffet lines. Comments: OWNERS AND WORKERS WEAR GLOVES AT ALL TIMES; DISCUSSED PROPER GLOVE USE: CHANGE FREQUENTLY NO IMMERSING IN WIPING CLOTH SOLUTION; ADVISED TO ALWAYS MAKE SURE GLOVES ARE CHANGED PRIOR TO TOUCHING ANY FOOD NOT RECEIVING FURTHER HEAT TREATMENT DISCUSSED CONSTANT GLOVE USE CAN INCREASE POTENTIAL FOR GLOVES TO BECOME CONTAMINATED FROM WORK SURFACES TOUCHING OF FACE AND HAIR BE AWARE AND NO GLOVE REUSE discussed proper reheating of foods must be reheated to 165F withi 2 hours and held at 140F ADM-2 IN FILE |
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| Date: 2017-12-28 | Type: Inspection |
Violations:
3 critical,
2 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. 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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing 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: Facility is not allowed to can their own salsa. adm-2 in file |
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| Date: 2016-10-14 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean Item 9C: Hair is improperly restrained Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Comments: discussed proper glove use change frequently pay attention to potential contamination while using door handles cross contamination from raw uncooked to foods that have been cooked or will not receive heat treatment; discussed proper storage of foods in refrigerated storage foods that will not require heat treatment should be stored above raw foods such as: chicken,beef, and eggs; discussed proper cooling of foods from120-70F within 2 hour, from 70-45F within 4 hours containers less than 4" advised unless immersed in ice bath or placed in freezers; should be stored uncovered and monitored until proper temperatures achieved (45F); tested temperature of bread after removing from toaster determined bread may be placed in toaster barehanded however once removing from toaster hand barrier must be in place to prevent bare hand contact |
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| Date: 2015-12-08 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Reviewed: Towel storage Hand washing Sick Policy Proper Thawing Glove use | ||
| Date: 2014-10-06 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Wash hands frequently Change gloves Frequently Hot holding at 140 F Cold Holding at 45 F | ||
| Date: 2013-09-27 | Type: Inspection |
Violations:
2 critical,
1 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 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. Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions |
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| Date: 2012-09-25 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean |
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| Date: 2011-11-06 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2011-09-26 | Type: Inspection |
Violations:
3 critical,
2 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 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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions 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: ADM-2 In File |
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| Date: 2010-09-21 | 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) |
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| Date: 2009-09-28 | Type: Inspection |
Violations:
2 critical,
1 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 2A (Critical): Prepared food products contact equipment or work surfaces which have had prior contact with raw foods and where washing and sanitizing of the food contact surface has not occurred to prevent contamination Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Comments: adm2 on file |
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| Date: 2008-10-01 | Type: Inspection |
Violations:
2 critical,
1 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 2B (Critical): Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between. Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions |
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| Date: 2007-10-01 | Type: Inspection |
Violations:
critical,
noncritical |
| Date: 2006-04-05 | Type: Inspection |
Violations:
critical,
noncritical |
| Department of State (DOS) ID | 6770529 |
| Initial DOS Filing Date | 2022-12-22 |
| Entity Type | FOREIGN LIMITED LIABILITY COMPANY |
| DOS Process Address |
10th Ave N Suite 400 Lake Worth FL 33461 |
| Street Address | 19 WEST MAIN STREET |
| City | WATERLOO |
| State | NY |
| Zip | 13165 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| John's of Arthur Avenue | K.g. Deliveries Inc. | 19 West Main Street, Middletown, NY 10940 | 2018-10-15 |
| SIDETRACK BAR & GRILL | Kimberly Parmarter | 19 West Main Street, Shortsville, NY 14548 | 2018-12-26 |
| SALT OF THE EARTH KITCHEN | Greg English | 19 West Main Street, Trumansburg, NY 14886 | 2016-07-19 |
| JOHNS OF ARTHUR AVENUE | 19 West Main Street, Middletown, NY 10940 | 2012-01-17 | |
| GIOVANNI'S PIZZA | 19 West Main Street, Middletown, NY 10940 | 2008-12-15 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| MOJO'S TAVERN | Joseph Stevens | 23 West Main Street, Waterloo, NY 13165 | 2018-09-28 |
| AMY'S CHECKERED FLAG | Amy Westfall | 29 West Main Street, Waterloo, NY 13165 | 2017-08-15 |
| CICCINO'S PIZZERIA | Ciccino's Inc. | 22 East Main Street, Waterloo, NY 13165 | 2018-05-10 |
| AMERICAN LEGION POST 435 | Warner-vanriper Post 435 | 7 East William Street, Waterloo, NY 13165 | 2018-04-07 |
| MISS V'S | Jacqueline Vrooman | 12-14 East Main Street, Waterloo, NY 13165 | 2017-08-17 |
| THE GRIDLEY INN | Caren Cleaveland | 36 West Main Street, Waterloo, NY 13165 | 2013-04-17 |
| FIRST DRAGON | Xiao Ru Huang Xiao Ying Huang | 1 East Main Street, Waterloo, NY 13165 | 2012-07-24 |
| LA FIESTA BRAVA MEXICAN RESTAURANT | Saul Leon | 9 East Main Street, Suite 109, Waterloo, NY 13165 | 2018-10-12 |
| FIRST PRESBYTERIAN CHURCH | James Randall Al Woodward | 42 East Main Street, Waterloo, NY 13165 | 2018-07-18 |
| F-n-A GOOD PIZZA | Alicia Sanders | 3-5 South Virginia Street, Waterloo, NY 13165 | 2018-05-07 |
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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).