The Barracks (Health Operation# 269064) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is June 27, 2018.
| NYS Health Operation ID | 269064 |
| Operation Name | The Barracks |
| Food Service Description | Food Service Establishment - Restaurant/Catering Operation |
| Facility Address |
24 Golf Course Road Plattsburgh NY 12903 |
| Municipality | PLATTSBURGH |
| County | CLINTON |
| Permitted DBA | The Barracks |
| Permitted Corporation Name | The Barracks, Inc. |
| Permitted Operator Name | Delores Vivian |
| Permit Expiration Date | 12/31/2019 |
| Local Health Department | Clinton County |
| NYSDOH Gazetteer | 096100 |
| Date: 2018-06-27 | Type: Inspection |
Violations:
1 critical,
0 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. Comments: The facility's Critical Control Point logging was only being used for pre-scheduled menus; therefore, missing daily logs for cold holding. Operator was told that use of daily refrigeration/cold holding logs could have helped avoid todays 5E violation. The operator agreed. |
||
| Date: 2017-06-27 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Operator has created a managers critical control point (CCP) monitoring plan complete with education, logging, and management review components. Two binders with log templates, recent items temperatures/time entries, and laminated materials are readily available at the front counter. Review indicated CCP time and temperature requirements were being achieved. | ||
| Date: 2016-09-07 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: This the second routine inspection in 2016. Cook as started monitoring and logging temperatures for large event menu's. Operator has not started the needed component of management review. | ||
| Date: 2016-06-14 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Recent field visits indicated event menu (not daily menu) items lack time and temperature correlation to confirm proper cooling. Daily menu items are prepared and served on the same day. Interview and observations represented proper cooling, but correlated readings were not known by operator to confirm requirements. Operator agreed to document future cooling times and temperatures. The operator has obtained a blank bound log book to document future Critical Control Point (CCP) readings of event menu items. Inspector explained the writing of times and temperatures will not achieve the intended safety without the following: 1) Identification and explanation of all CCPs for all event menu items; 2) Defined methods to achieve CCPs; 3) Instructions for monitoring CCPs with food, time and temperature specifics; 4) Instructions and logging of required corrections; and 5) Daily management monitoring of plan specifics. Today, when requested by inspector, the operator started using the log to create a comprehensive written Managers CCP Monitoring Plan (MCCPMP) with all of the 5 items explained by the inspector. Operator took instruction and noted in log the concepts needed to create a MCCPMP. Operator received a Temperature Guideline posting and an inspector customized training tool of written definitions and explanations of CCPs. | ||
| Date: 2015-08-28 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2013-12-07 | Type: Inspection |
Violations:
1 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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions |
||
| Date: 2012-12-22 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
||
| Date: 2011-12-09 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing |
||
| Date: 2010-12-04 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
||
| Date: 2008-08-29 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2007-12-14 | Type: Inspection |
Violations:
critical,
noncritical |
| Date: 2006-08-18 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
||
| Street Address | 24 Golf Course ROAD |
| City | Plattsburgh |
| State | NY |
| Zip | 12903 |
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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).