BOB EVANS RESTAURANT #2069

1 SOUTH BUFFALO STREET, CORNING, NY 14830 · Restaurant (Restaurant)

49 inspections

1. InspectionJul 6, 2026

   5 infractions

   • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
     • Not Critical Violation
   • 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
     • Not Critical Violation
   • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
     • Not Critical Violation
   • 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
     • Not Critical Violation
   • 5A: 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.
     • Critical Violation
2. InspectionJan 9, 2026

   3 infractions

   • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
     • Not Critical Violation
   • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
     • Not Critical Violation
   • 11D: Non food contact surfaces of equipment not clean
     • Not Critical Violation
3. InspectionJul 31, 2025

   5 infractions

   • 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
     • Not Critical Violation
   • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
     • Not Critical Violation
   • 8B: In use food dispensing utensils improperly stored
     • Not Critical Violation
   • 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
     • Not Critical Violation
   • 5B: 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.
     • Critical Violation
4. Re-InspectionApr 23, 2025

   0 infractions

5. InspectionJan 31, 2025

   4 infractions

   • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
     • Not Critical Violation
   • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
     • Critical Violation
   • 11D: Non food contact surfaces of equipment not clean
     • Not Critical Violation
   • 5A: 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.
     • Critical Violation
6. Re-InspectionDec 11, 2024

   0 infractions

7. InspectionAug 6, 2024

   4 infractions

   • 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
     • Not Critical Violation
   • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
     • Critical Violation
   • 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
     • Not Critical Violation
   • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
     • Not Critical Violation
8. InspectionJan 3, 2024

   2 infractions

   • 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
     • Not Critical Violation
   • 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
     • Not Critical Violation
9. Re-InspectionApr 5, 2023

   0 infractions

10. InspectionMar 1, 2023

    4 infractions

    • 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
      • Not Critical Violation
    • 4A: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
      • Critical Violation
    • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
      • Critical Violation
    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
11. InspectionJan 12, 2022

    1 infraction

    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
12. Re-InspectionDec 21, 2021

    0 infractions

13. Re-InspectionDec 13, 2021

    1 infraction

    • 5A: 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.
      • Critical Violation
14. InspectionNov 10, 2021

    4 infractions

    • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
      • Not Critical Violation
    • 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)
      • Not Critical Violation
    • 5A: 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.
      • Critical Violation
    • 8B: In use food dispensing utensils improperly stored
      • Not Critical Violation
15. Re-InspectionMay 20, 2021

    0 infractions

16. InspectionJan 26, 2021

    3 infractions

    • 1H: Food from unapproved source, spoiled, adulterated on premises.
      • Critical Violation
    • 8B: In use food dispensing utensils improperly stored
      • Not Critical Violation
    • 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
      • Not Critical Violation
17. Re-InspectionOct 16, 2020

    1 infraction

    • 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
      • Not Critical Violation
18. InspectionSep 25, 2020

    7 infractions

    • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
      • Not Critical Violation
    • 5B: 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.
      • Critical Violation
    • 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
      • Not Critical Violation
    • 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)
      • Not Critical Violation
    • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
      • Not Critical Violation
    • 5A: 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.
      • Critical Violation
    • 8D: Single service items reused, improperly stored, dispensed, not used when required
      • Not Critical Violation
19. InspectionJan 27, 2020

    2 infractions

    • 16: Miscellaneous, Economic Violation, Choking Poster, Training.
      • Not Critical Violation
    • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
      • Not Critical Violation
20. Re-InspectionSep 24, 2019

    0 infractions

21. InspectionSep 12, 2019

    2 infractions

    • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
      • Not Critical Violation
    • 5A: 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.
      • Critical Violation
22. InspectionMar 20, 2019

    1 infraction

    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
23. InspectionNov 28, 2018

    2 infractions

    • 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
      • Not Critical Violation
    • 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
      • Not Critical Violation
24. InspectionApr 11, 2018

    0 infractions

25. InspectionNov 28, 2017

    2 infractions

    • 11D: Non food contact surfaces of equipment not clean
      • Not Critical Violation
    • 5B: 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.
      • Critical Violation
26. InspectionMar 23, 2017

    0 infractions

27. InspectionOct 26, 2016

    0 infractions

28. InspectionDec 22, 2015

    1 infraction

    • 11D: Non food contact surfaces of equipment not clean
      • Not Critical Violation
29. InspectionSep 30, 2015

    2 infractions

    • 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
      • Not Critical Violation
    • 11D: Non food contact surfaces of equipment not clean
      • Not Critical Violation
30. InspectionJun 6, 2014

    0 infractions

31. InspectionJun 24, 2013

    0 infractions

32. InspectionJul 31, 2012

    1 infraction

    • 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
      • Not Critical Violation
33. InspectionFeb 17, 2012

    1 infraction

    • 8B: In use food dispensing utensils improperly stored
      • Not Critical Violation
34. InspectionOct 13, 2011

    1 infraction

    • 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
      • Not Critical Violation
35. InspectionJan 31, 2011

    2 infractions

    • 13B: Garbage storage areas not properly constructed or maintained, creating a nuisance
      • Not Critical Violation
    • 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)
      • Not Critical Violation
36. InspectionMar 31, 2010

    1 infraction

    • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
      • Not Critical Violation
37. Re-InspectionApr 9, 2009

    0 infractions

38. InspectionJan 22, 2009

    4 infractions

    • 5A: 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.
      • Critical Violation
    • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
      • Not Critical Violation
    • 5E: 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.
      • Critical Violation
    • 8C: Improper use and storage of clean, sanitized equipment and utensils
      • Not Critical Violation
39. InspectionJan 29, 2008

    3 infractions

    • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
      • Not Critical Violation
    • 5A: 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.
      • Critical Violation
    • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
      • Critical Violation
40. InspectionMar 8, 2007

    0 infractions

41. InspectionAug 15, 2006

    0 infractions

42. InspectionOct 19, 2005

    0 infractions

43. InspectionJan 21, 2004

    0 infractions

44. InspectionFeb 10, 2003

    0 infractions

45. InspectionSep 26, 2002

    0 infractions

46. InspectionFeb 28, 2001

    0 infractions

47. InspectionFeb 7, 2000

    0 infractions

48. InspectionJan 22, 1999

    0 infractions

49. InspectionFeb 2, 1998

    0 infractions