DINNER BELL RESTAURANT FSE (Health Operation# 806908) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is November 7, 2018.
| NYS Health Operation ID | 806908 |
| Operation Name | DINNER BELL RESTAURANT FSE |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
15 Center Street Frewsburg NY 14738 |
| Municipality | CARROLL |
| County | CHAUTAUQUA |
| Permitted Operator Name | ANTOINETTE CONSTANTINO |
| Permit Expiration Date | 06/30/2020 |
| Local Health Department | Chautauqua County |
| NYSDOH Gazetteer | 065200 |
| Date: 2018-11-07 | Type: Inspection |
Violations:
1 critical,
3 noncritical |
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Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11D: Non food contact surfaces of equipment not clean Comments: Hot hold temps satisfactory: brown gravy = 170 degs; turkey gravy = 181 degs. Gave tongs for beverage fruits and sign. Gave cooling and heating brochures. A second HACCP inspection inspection will be scheduled at a later date. |
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| Date: 2017-10-06 | Type: Inspection |
Violations:
1 critical,
3 noncritical |
|
Item 7F (Critical): Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours. Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 9C: Hair is improperly restrained Item 11D: Non food contact surfaces of equipment not clean Comments: Next certified food handler class is October 23 from 1-4 at JCC South, Carnahan 123. Please call 753-4798 to register. |
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| Date: 2016-11-28 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Comments: Hot holding temps satisfactory: chili =172 deg, gravy = 172 deg. Cooled chili in walk-in in 1 gal container with ice wand was = 43 degs. This is your 2nd required inspection for year. Gave a CCP cooling chart to record cooling temps for next batch of chili: please return to CCHD fax 753--4344 Attn Doug |
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| Date: 2016-10-20 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions |
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| Date: 2015-12-09 | Type: Inspection |
Violations:
1 critical,
6 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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans 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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Comments: Three thermometers missing or broken. Light shield dirty and some missing end caps. Batter mix on floor. Improper cooling of chicken gravy covered in deep pan. Water sample taken |
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| Date: 2015-02-18 | Type: Inspection |
Violations:
2 critical,
1 noncritical |
|
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). 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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Comments: Potatoes were not kept below 45F. Corrected by disposing. Sausage gravy was not cooled properly. Corrected by placing an ice wand into container and placing in cooler. Sanitizer was not made up at start of inspection. Corrected by making solution. |
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| Date: 2014-11-25 | 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 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 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 Comments: Hash browns were not stored at less than 45F. Corrected by placing back in cooler due to fact it had been a short time. Advised to use smaller quantity or store on ice. Some Food in walk in cooler is double stacked. Cooler is small. Floor in ladies restroom is in disrepair. Lightshields above prep table are missing end caps. |
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| Date: 2014-03-17 | Type: Inspection |
Violations:
2 critical,
2 noncritical |
|
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. 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 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 Comments: Fried potatoes were stored on counter not held below 45F. Actual temp was 53F and they had been out for 30 minutes. Cook placed them back in cooler and will use smaller quantity that is stored on ice in future. Probe thermometer was out of calibration. Corrected by calibrating. Sanitizer for wiping cloths was not adequate. Corrected by making fresh solution. Lower shelf of table in kitchen is not easily cleanable. Owner states he plans to resurface with stainless steel. Ill food worker policy was discusssed with owner. He states the policy is discussed verbally with employees. |
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| Date: 2013-12-30 | Type: Inspection |
Violations:
1 critical,
3 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 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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Comments: Sausage gravy was not being cooled properly. COS-placed an ice wand into the container to speed up cooling process. Food is double stacked in the walk in cooler. Sanitizer was not adequate. COS-made new solution. Shelf by grill is not smooth and easily cleanable. |
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| Date: 2013-11-26 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
Item 8D: Single service items reused, improperly stored, dispensed, not used when required 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 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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Comments: Food stored on the floor and double stacked in cooler. Take out containers stored on floor-corrected. Thermometer missing in GE refrigerator-corrected. Bottom shelf of table by grill is not smooth and easily cleanable. |
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| Date: 2012-12-17 | Type: Re-Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
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| Date: 2012-11-05 | Type: Inspection |
Violations:
2 critical,
5 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. 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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 8B: In use food dispensing utensils improperly stored |
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| 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 | 15 Center STREET |
| City | FREWSBURG |
| State | NY |
| Zip | 14738 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| Generation Center | City Church Inc | 15 Center Street, Batavia, NY 14020 | 2019-02-20 |
| THE DINNER BELL | Joseph Armeli | 15 Center Street, Frewsburg, NY 14738 | 2012-05-11 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| FREWSBURG LANES | William Pownall | 18 West Main Street, Frewsburg, NY 14738 | 2018-11-30 |
| IGLOO DRIVE-IN FSE | Dennis Long | 6 East Main Street, Frewsburg, NY 14738 | 2018-08-13 |
| FREWSBURG CENTRAL SCHOOL FSE | Frewsburg Central School | 26 Institute Street, Frewsburg, NY 14738 | 2018-03-21 |
| THE HOTEL | Nina S Williams Inc | 84 West Main Street, Frewsburg, NY 14738 | 2017-12-13 |
| FREWSBURGER RESTAURANT, INC. | Stephen Nord, President | 11 West Main Street, Frewsburg, NY 14738 | 2017-11-16 |
| ANDERSON'S RESTAURANT FSE | Dennis Long | 2 East Main Street, Frewsburg, NY 14738 | 2017-04-05 |
| BASIL & BONES FSE | Johnny's Lunch Jmst LLC | 84 West Main Street, Frewsburg, NY 14738 | 2018-12-14 |
| THE CORNER COFFEEHOUSE FSE | April Capello | 54 West Main Street, Frewsburg, NY 14738 | 2014-02-18 |
| FILOMENA'S BAKERY FSE | James Wert | 54 West Main Street, Frewsburg, NY 14738 | 2011-05-19 |
| ANTHONY'S CAFE FSE | Anthony's Cafe | 54 West Main Street, Frewsburg, NY 14738 | 2010-02-24 |
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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).