Bistro At The Olde Fort Inn · Bistro At Olde Fort Inn · Old Fort Inn Inc

110 Main Street, Youngstown, NY 14174

Overview

Bistro At The Olde Fort Inn (NYS Health Operation #543091) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 110 Main Street, Youngstown, NY 14174. The food service type is Food Service Establishment - Restaurant. The last inspection date is November 6, 2015.

Facility Overview

NYS Health Operation ID543091
NYSDOH Gazetteer315700
Facility NameBISTRO AT OLDE FORT INN
Operation NameBISTRO AT THE OLDE FORT INN
Facility Address110 MAIN STREET, YOUNGSTOWN
Permitted Corporation NameOLD FORT INN INC
Permitted Operator NameTHOMAS REESE
Address110 Main Street
Youngstown
NY 14174
MunicipalityPORTER
CountyNIAGARA
Local Health DepartmentNiagara County
Food Service DescriptionFood Service Establishment - Restaurant
Permit Expiration Date2016-05-31

Last Inspection Results

Inspection Date2015-11-06
Inspection TypeRe-Inspection
ViolationsNo violations found.
Inspection CommentsAll violations from inspection dated 9-18-15 have been corrected.

Inspection Results

Inspection DateInspection TypeViolations
2016-05-27InspectionCritical: 0, Noncritical: 2, Violation Items: 11A; 12A
Name changed to: BISTRO AT THE OLDE FORT INN/Inactive · Old Fort Inn Inc
Operator: THOMAS REESE
2015-11-06Re-InspectionCritical: 0, Noncritical: 0, Violation Items:
All violations from inspection dated 9-18-15 have been corrected.
2015-09-18InspectionCritical: 0, Noncritical: 3, Violation Items: 11D; 12C
2015-07-10InspectionCritical: 0, Noncritical: 2, Violation Items: 10B; 12C
2015-05-15InspectionCritical: 0, Noncritical: 6, Violation Items: 10A; 10B; 11A; 12C; 15B
2014-11-13Re-InspectionCritical: 0, Noncritical: 0, Violation Items:
2014-10-28InspectionCritical: 2, Noncritical: 4, Violation Items: 10B; 11D; 12C; 5A; 5E; 8A
2014-08-01Re-InspectionCritical: 0, Noncritical: 4, Violation Items: 10B; 12C; 14B; 15B
10B--Door gaskets on the Victory Cooler and 2 door low cooler on cook line are torn. Repeat.|12C--Hot water handle of hand wash sink in kitchen is leaking. Repeat.|14B--Back door to kitchen is open during operation. Repeat. |15B--Hood covers above cook area have grease build up. Repeat.
2014-05-16InspectionCritical: 0, Noncritical: 8, Violation Items: 10B; 11A; 12C; 12E; 14B; 15A; 15B; 16
10B--Door gaskets on the Victory Cooler & the 2 door low level cooler on the cook line are torn. Repeat.|11A--Sanitizer & wipe towels are not available. Sanitizer made to 200 ppm quat. Corrected. Dish machine showing 0 ppm cl at sanitize step. Inspector advised manager on how to prime the machine before use and machine is now sanitizing at 50 ppm cl. Corrected.|12C & 12E--Hot water handle of hand wash sink in kitchen is leaking, and hand soap is not available at the same sink.|14B--Back door to kitchen is open during inspection. |15A--Debris build-up on floor in kitchen and on floor beneath floor mat by back door. Some cob webs also noted hanging from the ceiling in the kitchen.|15B--Hood covers above cook area have grease build-up.|16--Choke poster and permit are not publicly posted. CPR sign was posted, but could not locate the equipment at the specified location. CPR kit located in upstairs office and put back where the sign specified. Corrected.
2013-10-03InspectionCritical: 0, Noncritical: 2, Violation Items: 10B; 11D
10B--Cooler door gaskets throughout kitchen are torn.|11D--Bar cooler door gaskets have build-up. Ceiling of bin inside ice maker has build-up.
2013-05-10InspectionCritical: 0, Noncritical: 6, Violation Items: 11B; 11D; 15A; 15B; 8A
2012-09-25InspectionCritical: 2, Noncritical: 2, Violation Items: 12C; 2E; 7F; 8A
2E&7F At time of inspection chef placed soup that had been reheated on stove in hot hold unit. Soup temped at 153 dF, all previously cooked products must be reheated to 165 dF before being hot held. Food testing thermometer was not used. Soup was pulled and reheated to 165 dF CORRECTED||8A Plastic squeeze bottles and spray bottle containing oil not labeled for contents- labeled CORRECTED||8A Sherbert cups in ice cream freezer not covered- sherbert removed CORRECTED||12C Handwash sink in kitchen-hot water handle leaks
2012-05-14InspectionCritical: 0, Noncritical: 2, Violation Items: 15B; 16
15B--Light bulb above deep fryers, light bulb in walk-in freezer are not shielded. 1 light in basement is shielded but is missing the end caps. |16--Choking poster and food permit are not conspicuously posted in plain view of the public. Men's room is missing hand wash sign.
2011-06-01InspectionCritical: 0, Noncritical: 4, Violation Items: 14B; 15B; 8B; 9B
8B--Spatula foudn on cook line being stored in sanitizer, not in product with handle out, in a running water well, or on a clean dry surface.|9B--Cup of water found on cookline counter, not in designated employee break area. |14B--Back door screen of ktichen is torn. |15B--Lights in basement storage area are not shielded. |
2010-05-20InspectionCritical: 0, Noncritical: 4, Violation Items: 12E; 15B; 16; 8C
12E- Hot water faucet on the handwash sink in disrepair.| 8C- Serving scoops (clean) stored improperly.| 15B- Lighting inadequate in the walkin freezer (outside).| 16- NYS CPR equipment not available.
2009-12-04InspectionCritical: 0, Noncritical: 1, Violation Items: 10B
10B - Ice buildup on floor of walkin freezer located outsideof kitchen.
2009-07-01Re-InspectionCritical: 0, Noncritical: 1, Violation Items: 12D
12D--Sanitary napkin garbage can in ladies room is missing a cover. Repeat.|
2009-05-27InspectionCritical: 0, Noncritical: 8, Violation Items: 10B; 12D; 14B; 15B; 8A; 8C; 8E
8A--Product in basement cooler is not stored >=6 off of the floor or on easily movable carts to allow for easy access for cleaning.|8C--Forks in salad cooler, in adjacent Victory Cooler, spoons at server stand, and utensils on top of salad cooler are all found stored with handles down in cups/pitchers leaving food contact surfaces of utensils the only part available to touch.|8E--Accurate thermometers are missing in all kitchen coolers.|10B--Mass ice build-up on floor of walk-in freezer in back lot.|10B--Sheets of paper lining shelving under coffee cups and other dish ware at server station, making these surfaces not smooth and easily cleanable.|12D--Sanitary napkin garbage can in ladies room is missing a cover.|14B--Screen torn on back door of kitchen.|15B--Light fixtures in kitchen have dust build-up.|
2008-09-22InspectionCritical: 0, Noncritical: 1, Violation Items: 8E
8E - Thermometer missing from deli unit near grill. corrected
2007-11-07Re-InspectionCritical: , Noncritical: , Violation Items:
2007-08-22Re-InspectionCritical: 1, Noncritical: 2, Violation Items: 10B; 15A; 2E
2E- Accurate food testing thermometer not available to evaluate food temperatures.| 10B - Portable fan in the kitchen- buildup noted.| 15A- Dust/buildup noted on the ceiling and light fixtures near the hood.
2007-07-18Re-InspectionCritical: 1 (1 not corrected), Noncritical: 3, Violation Items: 10B; 15A; 2E
2E- Accurate food testing thermometer not available to evaluate food temperatures. Food testing thermometer reading 29 degreess in ice/water when actual temperature of ice/water = 39 degrees when checked with checked with NCHD bimetallic thermometer. Thermometer could not be recalibratred today.| 10B- Hot hold unit control knob broken/missing.| 10B- Portable fan in the kitchen - buildup noted.| 15A- Floor and walls in dry food storage area in basement- not easily cleanable surfaces.
2007-05-29InspectionCritical: 2, Noncritical: 4, Violation Items: 10B; 12C; 15A; 1D; 4B; 8A
1D- 2- 6 lb 14 oz cans of Casa Solano Black Beans found with severe dents on the side near the bottom. These cans will be returned to the vendor.| 4B- 1 open can of 46 fl oz Campbells Tomato juice found in the bar cooler. Discarded at this time.| 8A- Some food stored on the floor in the dry food storage room.| 10B- Equipment not maintained- Ice buildup noted on the inside of the outside freezer unit.| 12C- Beverage Air salad prep cooler- draining on the kitchen floor.| 15A- Floor and walls in the dry food storage area in the basement- not easily cleanable surfaces.

Violation Code Descriptions

Violation ItemCritical ViolationViolation Description
1DCritical ViolationCanned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
2ECritical ViolationAccurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
4BCritical ViolationAcid foods are stored in containers or pipes that consist of toxic metals.
5ACritical ViolationPotentially 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.
5ECritical ViolationEnough 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.
7FCritical ViolationPrecooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours.
Not Critical Violation
10ANot Critical ViolationFood (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
10BNot Critical ViolationNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
11ANot Critical ViolationManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
11BNot Critical ViolationWiping cloths dirty, not stored properly in sanitizing solutions
11DNot Critical ViolationNon food contact surfaces of equipment not clean
12ANot Critical ViolationHot, cold running water not provided, pressure inadequate
12CNot Critical ViolationPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
12DNot Critical ViolationToilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
12ENot Critical ViolationHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
14BNot Critical ViolationEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
15ANot Critical ViolationFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
15BNot Critical ViolationLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
16Not Critical ViolationMiscellaneous, Economic Violation, Choking Poster, Training.
8ANot Critical ViolationFood 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)
8BNot Critical ViolationIn use food dispensing utensils improperly stored
8CNot Critical ViolationImproper use and storage of clean, sanitized equipment and utensils
8ENot Critical ViolationAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
9BNot Critical ViolationTobacco is used; eating, drinking in food preparation, dishwashing food storage areas

Location Information

Street Address 110 MAIN STREET
CityYOUNGSTOWN
StateNY
Zip Code14174

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Dataset Information

This dataset includes about 90k food service facilities inspected by New York State Department of Health (NYSDOH). In New York State, environmental health protection programs are carried out at the central, regional, district and county levels. Each service facility is registered with facility name, business address, inspection dates, violations, etc.

SubjectBusiness and Economy
JurisdictionState of New York
Data ProviderNew York State Department of Health (NYSDOH), Bureau of Community Environmental Health and Food Protection
Sourcedata.ny.gov

Dataset Details

The New York State Department of Health's Bureau of Community Environmental Health and Food Protection works to protect the public health by assuring that food service establishments are operated in a manner that eliminates hazards through design and management, resulting in a decreased incidence of foodborne illness in our communities. The Bureau's Food Protection Program also coordinates foodborne outbreak investigations, analyzes the findings and uses this information to develop regulations and guidance designed to prevent similar outbreaks in the future. This data includes the name and location of food service establishments and the violations that were found at the time of their inspections. Violation details are collected on inspection reports (i.e., the actual food item, quantity and temperature of food found out of temperature control) as well as corrective actions for critical violations; this data set is limited to the violation number and the corresponding general violation description.

There are over 90,000 food service establishments in New York State. The Food Protection Program provides guidance and assistance to county and city health departments and State District Offices which in turn permit and inspect food service establishments, some institutional food services, temporary and mobile food service establishments and food and beverage vending machines. Each food service establishment is registered with facility name, business address, inspection dates, violations, etc.

To give New Yorkers the access they deserve to government data and information, Governor Andrew M. Cuomo launched the Open NY initiative in March 2013 and signed Executive Order 95. It directs state agencies to identify, catalog, and publish their data on the state's open data website administered by the Office of Information Technology Services (ITS). Open NY increases transparency, improves government performance, empowers New Yorkers to participate in government, and encourages research and economic opportunities statewide.