No violation noted during this evaluation. | 11/20/2015 | Inspection | ok to permit |
No violation noted during this evaluation. | 03/27/2015 | Inspection | |
No violation noted during this evaluation. | 10/31/2014 | Inspection | |
No violation noted during this evaluation. | 11/04/2013 | Inspection | |
No violation noted during this evaluation. | 05/24/2013 | Inspection | |
No violation noted during this evaluation. | 11/16/2012 | Inspection | |
No violation noted during this evaluation. | 09/01/2012 | Inspection | |
No violation noted during this evaluation. | 11/18/2011 | Inspection | |
No violation noted during this evaluation. | 09/03/2011 | Inspection | |
No violation noted during this evaluation. | 07/23/2011 | Inspection | |
No violation noted during this evaluation. | 07/03/2011 | Inspection | |
No violation noted during this evaluation. | 11/05/2010 | Inspection | |
No violation noted during this evaluation. | 09/06/2010 | Inspection | |
No violation noted during this evaluation. | 07/30/2010 | Inspection | |
No violation noted during this evaluation. | 11/13/2009 | Inspection | |
No violation noted during this evaluation. | 09/07/2009 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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08/01/2009 | Inspection | 6A Peppers and onions 132 in hot hold unit. Pulled and cooked to 170 deg. ok
12E No handwash station available. Corrected. |
- Single service items reused, improperly stored, dispensed, not used when required
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07/25/2009 | Inspection | 8D: Plasticware stored improperly. Handles are not facing all in one direction to prevent contamination of food contact surface. Corrected. |
No violation noted during this evaluation. | 07/03/2009 | Inspection | |
No violation noted during this evaluation. | 11/07/2008 | Inspection | |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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09/01/2008 | Inspection | 11c- 3 bay set up not available to wash/ rinse/ and sanitize
6a- Pork in hot box found to be 123dF. Cooked 1 hour ago per the owner. Pork was put on grill and reheated to 165dF and corrected |
No violation noted during this evaluation. | 07/25/2008 | Inspection | |
No violation noted during this evaluation. | 06/03/2008 | Inspection | |
No violation noted during this evaluation. | 11/02/2007 | Inspection | |
No violation noted during this evaluation. | 09/03/2007 | Inspection | |
No violation noted during this evaluation. | 07/28/2007 | Inspection | |
No violation noted during this evaluation. | 06/05/2007 | Inspection | |
No violation noted during this evaluation. | 11/17/2006 | Inspection | |
No violation noted during this evaluation. | 07/29/2006 | Re-Inspection | |
No violation noted during this evaluation. | 06/06/2006 | Re-Inspection | |
No violation noted during this evaluation. | 03/05/2006 | Re-Inspection | |
No violation noted during this evaluation. | 11/04/2005 | Inspection | |
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