LA PORT'S PINE RESTAURANT, INC. (Health Operation# 286323) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is November 13, 2018.
| NYS Health Operation ID | 286323 |
| Operation Name | LA PORT'S PINE RESTAURANT, INC. |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
48 Pine Street Lockport NY 14094 |
| Municipality | LOCKPORT |
| County | NIAGARA |
| Permitted Operator Name | DAVENEE DEAR |
| Permit Expiration Date | 05/31/2019 |
| Local Health Department | Niagara County |
| NYSDOH Gazetteer | 310100 |
| Date: 2018-11-13 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: 2nd Inspection Hot holds are all >140°F, food thermometer is accurate and available for use. Cold holds are all <45°F, thermometers are in place. Wipe towel buckets are at ~ 100ppm chlorine. 3-bay sink is to be wash-->rinse-->sanitize at ~50ppm chlorine -->air dry when used. Dish machinei is ~50ppm chlorine sanitizer. Hair is restrained and hand barriers are used. Hand wash stations are ok. Choking poster, cpr kit/sign, and permit are posted in public view. Restrooms have self closing doors, covered receptacles, hand wash signs, hot and cold running water. | ||
| Date: 2018-05-31 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Notes: **Renewal application, workers comp and disability must be postmarked today, 5/31/18 to avoid late fee.** Employee contacted owner who stated it was mailed last Friday. All violations from previous inspection have been corrected and are not continuing. | ||
| Date: 2018-05-03 | Type: Inspection |
Violations:
2 critical,
2 noncritical |
|
Item 2B (Critical): Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between. Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). 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) Comments: Notes: **Per phonecall to owner, walk-in cooler located in Gasport is no longer used. Deliveries are daily to restaurant.** **Renewal application, fee, workers comp and disability insurance due 5/31/18 to avoid late fee.** Food testing thermometer ok-reviewed calibration in ice bath to 32F. Handwashing and glove use ok. Hair restraints ok. All hot holds >140F, all coolers and cold holds <45F. Chemical dish machine sanitizing to 50ppm-ok. Choking Poster and CPR kit/sign ok. Restrooms ok. Gave schedule and recommended attending Basic Food Safety Course. Gave and discussed Food Workers Sick Policy. Gave and discussed proper cooking temp and cooling pamphlet. Gave 4 new handwash signs. |
||
| Date: 2017-10-19 | Type: Inspection |
Violations:
0 critical,
1 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) Comments: All hot holds >= 140dF All cold holds <= 45dF FTT ok sanitizer 100 ppm cl dishwasher 50 ppm cl gloves and hair restraints in use salad bar all in temp |
||
| Date: 2017-05-22 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: All hot holds > 140dF, all coolers < 45dF, all cold holds < 45dF, food testing thermometers available, hair restraints and gloves used, choke poster and CPR kit OK, restrooms OK, dish washing machine OK, bleach available, sanitizer OK | ||
| Date: 2016-10-21 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions |
||
| Date: 2016-05-04 | Type: Inspection |
Violations:
1 critical,
3 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11D: Non food contact surfaces of equipment not clean 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: Proper cooling procedure reviewed with the operator- 120 degrees to 70 degrees within 2 hours, 70 degrees to 45 degrees in additional 4 hours, All reheats to 165 degrees, discussed proper sanitizers with the operator. Training Jaclyn Bald for FSIO. |
||
| Date: 2015-09-02 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions |
||
| Date: 2015-05-21 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2015-05-07 | Type: Re-Inspection |
Violations:
1 critical,
0 noncritical |
|
Item 7E (Critical): Other potentially hazardous foods requiring cooking are not heated to 140°F or above. |
||
| Date: 2015-04-27 | Type: Inspection |
Violations:
2 critical,
2 noncritical |
|
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Item 7E (Critical): Other potentially hazardous foods requiring cooking are not heated to 140°F or above. 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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
||
| Date: 2014-10-03 | 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 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Comments: 10B--Some mold growth forming on torn gaskets of Hobart 2 door cooler in kitchen. 11A--Absorbant sponges found at service 3-bay sink and at kitchen 3-bay sink. |
||
| Date: 2014-05-14 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2014-05-06 | Type: Inspection |
Violations:
2 critical,
2 noncritical |
|
Item 7E (Critical): Other potentially hazardous foods requiring cooking are not heated to 140°F or above. Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. 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) |
||
| Date: 2013-09-27 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
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 |
||
| Date: 2013-05-15 | 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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Comments: 10B--Deli top cooler door gaskets are torn. 15B--Vent system above cooler in prep area of the kitchen has dust build-up. |
||
| Date: 2012-09-21 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 8C: Improper use and storage of clean, sanitized equipment and utensils 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) Comments: 8A - Raw hamburger stored over uncovered pancake batter in refrigerator opposite counter, shelves in same refrigerator peeling. 8C - Plastic glasses stacked without being thouroughly dried, water droplets present |
||
| Date: 2012-05-16 | Type: Inspection |
Violations:
1 critical,
2 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) Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Comments: 6A At time of inspection meatballs in steam table were 120-130 dF. According to cook meatballs had been in hot hold less than 2 hours. Meatballs were pulled and reheated to 165 dF on stove to be hot held at 140 dF. CORRECTED 10B Shelving in brown 3 door cooler at waitress station rusty 15B Lightshield or shatterproof bulb missing from fixture above stove, endcaps missing from lightshields in back kitchen area |
||
| Date: 2011-08-30 | Type: Inspection |
Violations:
1 critical,
0 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. |
||
| Street Address | 48 PINE STREET |
| City | LOCKPORT |
| State | NY |
| Zip | 14094 |
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| FRANKIE'S PIZZA & SUBMARINES | Frank Varisco | 1179 Lincoln Avenue, Lockport, NY 14094 | 2018-11-30 |
| SUNNY'S DRIVE-IN TRANSIT, INC. | Anthony Scioli | 5780 South Transit Road, Lockport, NY 14094 | 2018-11-30 |
| DONNA EICK | Donna Eick's Cafe' | 7 Charles Street, Lockport, NY 14094 | 2018-11-28 |
| SUB DELICIOUS INC | Sub Delicious Inc. | 15 Locust Street, Lockport, NY 14094 | 2018-11-27 |
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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).