HALFMOON DINER (Health Operation# 332461) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is May 15, 2018.
| NYS Health Operation ID | 332461 |
| Operation Name | HALFMOON DINER |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
231 Grooms Road Halfmoon NY 12065 |
| Municipality | HALFMOON |
| County | SARATOGA |
| Permitted Corporation Name | HALFMOON DINER, INC. |
| Permitted Operator Name | THEODOROS VASILAKOS |
| Permit Expiration Date | 09/30/2020 |
| Local Health Department | Glens Falls District Office |
| NYSDOH Gazetteer | 455900 |
| Date: 2018-05-15 | Type: Inspection |
Violations:
6 critical,
21 noncritical |
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Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). 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 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 1B (Critical): Water/ice: unsafe, unapproved sources, cross connections Item 8F: Improper thawing procedures used Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 14A: Insects, rodents present Item 8B: In use food dispensing utensils improperly stored 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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin Item 11D: Non food contact surfaces of equipment not clean Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 13B: Garbage storage areas not properly constructed or maintained, creating a nuisance Item 12B: Improperly functioning on-site sewage disposal system, improper Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans 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 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Comments: All violations to be corrected or enforcement actions may be pursued. |
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| Date: 2017-02-22 | Type: Inspection |
Violations:
9 critical,
21 noncritical |
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Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. 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 1D (Critical): Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). 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 7F (Critical): Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours. Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 11D: Non food contact surfaces of equipment not clean Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions 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 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 13B: Garbage storage areas not properly constructed or maintained, creating a nuisance Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Comments: All violations to be corrected by 3/15/17. Please send a list of each violation and the corrective actions taken by 3/15/17. |
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| Date: 2016-01-04 | Type: Inspection |
Violations:
4 critical,
13 noncritical |
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Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). 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 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 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 11D: Non food contact surfaces of equipment not clean |
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| Department of State (DOS) ID | 1276004 |
| Entity Name | HALFMOON DINER, INC. |
| Initial DOS Filing Date | 1988-07-08 |
| Entity Type | DOMESTIC BUSINESS CORPORATION |
| DOS Process Name | HALFMOON DINER, INC. |
| DOS Process Address |
231 Grooms Road Halfmoon NEW YORK 12065 |
| Location Name | HALFMOON DINER, INC. |
| Location Address |
231 Grooms Road Halfmoon NEW YORK 12065 |
| Street Address | 231 GROOMS ROAD |
| City | HALFMOON |
| State | NY |
| Zip | 12065 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| OH CORN! AREPAS AND MORE | Cumboto Properties, LLC. | 1505 Route 9, Site #3, Clifton Park, NY 12065 | 2018-12-11 |
| MCDONALD'S-GROOM'S RD #18508 | Reaal, Inc. | 1487 Route 9, Clifton Park, NY 12065 | 2018-11-21 |
| MR. SUBB | Mr Subb, Inc. | 222 Guideboard Road, Halfmoon, NY 12065 | 2018-11-20 |
| INFERNO PIZZA | Inferno Restaurant & Pizzeria, Inc. | 222 Guideboard Road, Clifton Park, NY 12065 | 2018-11-19 |
| SUBWAY - HALFMOON | Upstate New York Subway, LLC. | 1505 Route 9, Clifton Park, NY 12065 | 2015-01-14 |
| SUBWAY 297 LLC | Empire Food Systems, Inc. | 1505 Route 9, Site #3, Clifton Park, NY 12065 | 2008-09-30 |
| WENDY'S | Cap Wen, LLC. | 1517 Route 9 Route, Clifton Park, NY 12065 | 2018-11-23 |
| SALTY'S PUB & BISTRO | Marzilli's LLC. | 215 Guideboard Road, Halfmoon, NY 12065 | 2017-11-15 |
| WENDY'S-CLIFTON PARK | Wendonie, LLC. | 1517 Route 9 Route, Clifton Park, NY 12065 | 2015-01-30 |
| LABELLA PIZZA | Heather Gjata | 15 Route 236, Clifton Park, NY 12065 | 2017-05-03 |
Please comment or provide details below to improve the information on HALFMOON DINER.
| 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).