Butcher Block Steak & Seafood (Health Operation# 268593) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is September 12, 2018.
| NYS Health Operation ID | 268593 |
| Operation Name | Butcher Block Steak & Seafood |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
15 Booth Drive Plattsburgh NY 12901 |
| Municipality | PLATTSBURGH |
| County | CLINTON |
| Permitted DBA | Butcher Block Steak & Seafood |
| Permitted Corporation Name | Norpco Restaurant, Inc. |
| Permitted Operator Name | Brian White |
| Permit Expiration Date | 12/31/2019 |
| Local Health Department | Clinton County |
| NYSDOH Gazetteer | 096100 |
| Date: 2019-01-10 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 8B: In use food dispensing utensils improperly stored Item 11D: Non food contact surfaces of equipment not clean Comments: Operator intends to change office space into a walk-in refrigerator. A 1/11/19 phone call from the operator confirmed intentions will be submitted and approved before installation. Two postings, (Temperature Guidelines and No bare hand contact enforcement) were given to the kitchen manager. He immediately made copies for staff training distribution. |
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| Date: 2018-09-12 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 13B: Garbage storage areas not properly constructed or maintained, creating a nuisance Comments: This is the second 2018 routine inspection. The kitchen floor has been replaced with new ceramic tile. |
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| Date: 2018-01-09 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 13A: Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) Comments: The recently replaced flooring in dish wash area was not staying secured. It has been removed. Contractor will be replacing the surface with the same grouted ceramic tile used in the other kitchen areas. The work is to be done at night after daily food handling and before food handling the next day. |
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| Date: 2017-08-23 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Comments: All compliance agreement items have been completed on time. |
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| Date: 2017-03-10 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean Item 16: Miscellaneous, Economic Violation, Choking Poster, Training. Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Comments: The operators 11/21/16 signed compliance agreement items were reviewed. Nine of the ten items have been completed before the agreed on date or before. The last item to be accomplished is replacement of the dry storage floor (surface) by July 30, 2017. The operator was asked to submit a plan before June 30, 2017. This plan must indicate a time line with a minimum of the following: 1) Placement of stored items during replacement. 2) Removal of equipment - give specifics. 3) Replacement of equipment stating code requirerments; such as, check valves and indirect drains being reestablished. 3) Equipment additions. 4) Materials to be used for the floor surface and the easily cleanable surface connecting the floor and wall; and 5) A drawing showing final layout intentions. All violations from 9/27/16 have been corrected. Some examples are: all new stainless steel shelving in dry storage, walk-in refrigerator, and general kitchen areas; clean kitchen surfaces; new flooring in the main kitchen area; temperature logs; and routine monitoring of refrigeration condensate plumbing. |
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| Date: 2016-09-27 | Type: Re-Inspection |
Violations:
1 critical,
8 noncritical |
|
Item 1H (Critical): Food from unapproved source, spoiled, adulterated on premises. 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 14A: Insects, rodents present Item 11D: Non food contact surfaces of equipment not clean Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces 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 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 Comments: Facility has improved since last inspection and is actively maintaining temperature logs. Facility plans to update or fix existing cooling equipment. Operator discussed replacing ceiling or adding a drop ceiling. Please be advised that any changes to the facility may require prior approval from the local building codes office and the clinton county health department. All construction must be in accoedance with health department and building codes. All violations must be corrected and are subject to enforcement. |
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| Date: 2016-09-22 | Type: Inspection |
Violations:
5 critical,
11 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 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and 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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 11D: Non food contact surfaces of equipment not clean Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces 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 14A: Insects, rodents present 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: This inspection is a grade E inspection. All violations must be corrected and are subject to enforcement. A reinspectoon will be conducted within 3 to 5 business days. |
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| Date: 2016-01-04 | Type: Re-Inspection |
Violations:
3 critical,
15 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and 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 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11D: Non food contact surfaces of equipment not clean |
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| Department of State (DOS) ID | 372288 |
| Entity Name | NORPCO RESTAURANT, INC. |
| Initial DOS Filing Date | 1975-06-12 |
| Entity Type | DOMESTIC BUSINESS CORPORATION |
| DOS Process Name | NORPCO RESTAURANT, INC. |
| DOS Process Address |
One East Park Row P.o. Box 364 Clinton NEW YORK 13323-0364 |
| Location Name | DAVID R WHITE |
| Location Address |
117a Great Oaks Office Park Albany NEW YORK 12203 |
| Street Address | 15 Booth DRIVE |
| City | Plattsburgh |
| State | NY |
| Zip | 12901 |
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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).