Hollywood Inn (Health Operation# 268632) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is March 27, 2018.
| NYS Health Operation ID | 268632 |
| Operation Name | Hollywood Inn |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
4939 State Route 374 Merrill NY 12955 |
| Municipality | ELLENBURG |
| County | CLINTON |
| Permitted Operator Name | Russell Sawyer |
| Permit Expiration Date | 12/31/2019 |
| Local Health Department | Clinton County |
| NYSDOH Gazetteer | 095800 |
| Date: 2018-03-27 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
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 |
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| Date: 2017-09-29 | Type: Inspection |
Violations:
1 critical,
2 noncritical |
|
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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Comments: Comment: There was not much food prep activity at the time of inspection. However, Salad Bar and Hot held soup had been set up. Soup had been prepared that afternoon so, there was no reheating or cooling involved. Menu items served at this time are cooked and served to order except, hot held soup and salad bar. Cook was quite knowledged and practiced food safety. |
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| Date: 2016-10-14 | Type: Inspection |
Violations:
2 critical,
1 noncritical |
|
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. 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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Comments: Comment: Discussed with food handlers the importance of using accurate food probe thermometer to monitor critical control points involved with food preparation processes. Thus, ensuring proper reheating (165F) and cold holding (less than 45F) of food requiring time/temperature control for safety. |
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| Date: 2015-10-30 | Type: Inspection |
Violations:
1 critical,
1 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. 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: Comment: Inspector was without food probe thermometer. Two metal stem food probe thermometers were verified accurate. Verified proper cold holding (less than 45F) of dressings at salad bar, actual temperature was 40F. There was complete coverage of ice around food product. Chlorine base sanitizer was between 50 - 100 ppm. Verified proper hot holding of soup (greater than 140F), actual temperature was 168F. However, the steam table was never plugged in thus, an improper hot holding for mash potatoes, gravies and spaghetti sauce was cited. |
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| Date: 2014-02-18 | Type: Inspection |
Violations:
1 critical,
5 noncritical |
|
Item 1H (Critical): Food from unapproved source, spoiled, adulterated on premises. Item 8D: Single service items reused, improperly stored, dispensed, not used when required Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 16: Miscellaneous, Economic Violation, Choking Poster, Training. Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) |
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| Date: 2013-12-21 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 13B: Garbage storage areas not properly constructed or maintained, creating a nuisance 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 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) |
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| Date: 2012-12-14 | Type: Inspection |
Violations:
2 critical,
5 noncritical |
|
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 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. 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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
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| Date: 2011-12-28 | Type: Inspection |
Violations:
2 critical,
2 noncritical |
|
Item 1H (Critical): Food from unapproved source, spoiled, adulterated on premises. Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures 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) |
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| Date: 2010-07-09 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
||
| Date: 2009-09-30 | Type: Inspection |
Violations:
1 critical,
8 noncritical |
|
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Item 16: Miscellaneous, Economic Violation, Choking Poster, Training. Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained 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 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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 14C: Pesticide application not supervised by a certified applicator |
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| Street Address | 4939 State Route 374 |
| City | Merrill |
| State | NY |
| Zip | 12955 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| Camp Jeanne d'Arc Food Service | Jehanne Edwards, Camp Director | 154 Gadway Road, Merrill, NY 12955 | 2015-07-14 |
| Camp Jeanne d'Arc Food Service After Seas | 154 Gadway Road, Merrill, NY 12955 | 2010-10-02 | |
| Camp Chateaugay Food Service | Chateaugay Lake Camp Inc. | 233 Gadway Road, Merrill, NY 12955 | 2018-07-31 |
| Wilderness Kitchen Food Service | Chateaugay Lake Camp Inc. | 233 Gadway Road, Merrill, NY 12955 | 2018-07-31 |
| ABC ice cream parlor | Chateaugay Lake Camp Inc. | 233 Gadway Road, Merrill, NY 12955 | 2018-07-31 |
| Tanager Lodge Food Service | Tanager Lodge, Inc. | 85 Youngs Road, Merrill, NY 12955 | 2018-08-06 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| Tanager Lodge Food Service | Tanager Lodge, Inc. | 85 Youngs Road, Merrill, NY 12955 | 2018-08-06 |
| Camp Chateaugay Food Service | Chateaugay Lake Camp Inc. | 233 Gadway Road, Merrill, NY 12955 | 2018-07-31 |
| Wilderness Kitchen Food Service | Chateaugay Lake Camp Inc. | 233 Gadway Road, Merrill, NY 12955 | 2018-07-31 |
| ABC ice cream parlor | Chateaugay Lake Camp Inc. | 233 Gadway Road, Merrill, NY 12955 | 2018-07-31 |
| Camp Jeanne d'Arc Food Service | Jehanne Edwards, Camp Director | 154 Gadway Road, Merrill, NY 12955 | 2015-07-14 |
| Camp Jeanne D'Arc Food Service | Camp Jda, LLC | 154 Gadway Road, Merrill, NY 12955 | 2018-08-01 |
| Owlyout Bar & Restaurant | Rp & Jp Management Group LLC | 4492 State Route 374, Merrill, NY 12955 | 2018-03-29 |
| Camp Jeanne d'Arc Food Service After Seas | 154 Gadway Road, Merrill, NY 12955 | 2010-10-02 | |
| Owlyout Bar & Restaurant | David Vondell | 4492 Route 374, Merrill, NY 12955 | 2010-05-26 |
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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).