Butcher Block Steak & Seafood
Norpco Restaurant, Inc.


Address: 15 Booth Drive, Plattsburgh, NY 12901

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.

Business Overview

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

Inspection Results

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.
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.
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.
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.
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.
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.
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.
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

NYS Corporation Registration

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

Office Location

Street Address 15 Booth DRIVE
City Plattsburgh
State NY
Zip 12901

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Dataset Information

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).