TED'S RESTAURANT (Health Operation# 347312) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is April 30, 2018.
| NYS Health Operation ID | 347312 |
| Operation Name | TED'S RESTAURANT |
| Food Service Description | Food Service Establishment - Food Service Establishment |
| Facility Address |
4896 State Route 52 Jeffersonville NY 12748 |
| Municipality | CALLICOON |
| County | SULLIVAN |
| Permitted Corporation Name | EKSA Corp. |
| Permitted Operator Name | Ekrem Kabakci |
| Permit Expiration Date | 04/30/2019 |
| Local Health Department | Monticello District Office |
| NYSDOH Gazetteer | 522500 |
| Date: 2018-04-30 | Type: Inspection |
Violations:
1 critical,
6 noncritical |
|
Item 7F (Critical): Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours. Item 8C: Improper use and storage of clean, sanitized equipment and utensils Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans 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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 11D: Non food contact surfaces of equipment not clean Comments: Mayo on top cold hold at 46 degrees Fahrenheit, pickles at 45 degrees Fahrenheit, bottom reach in had yogurt at 45 degrees Fahrenheit. Chef said he would make cooler a little colder. Hot hold corn chowder at 145 degrees Fahrenheit, rice at 140 degrees Fahrenheit in hot box. Discussed proper wash-rinse-sanitize method for washing in the three bay sink. |
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| Date: 2016-04-19 | Type: Inspection |
Violations:
0 critical,
6 noncritical |
|
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 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 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 11D: Non food contact surfaces of equipment not clean Comments: dishwasher wash and rinse cycles reach 135F, manufacture's sticker states that 120F is the minimum. Wiping rags stored in sanitizing solution. Bathrooms contain covered pails. Red lentil soup - 178F. Yankee bean soup 156F. Coleslaw in sandwich station 39F. Corned beef in 3-door reach in cooler - 39F. Meatloaf in downstairs walk-in cooler - 37F. Mail Paper report. |
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| Date: 2015-12-28 | Type: Inspection |
Violations:
0 critical,
6 noncritical |
|
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions 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) Item 11D: Non food contact surfaces of equipment not clean Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Comments: Dishwasher heated water to 145 degrees Fahrenheit Degrees (df) and uses a disinfectant for sanitizing. Tomatoes at 44 df. Soup at 173 Degrees Fahrenheit. All refrigeration below 45 Degrees Fahrenheit. Quat ammonium must be 100 ppm in 3 bay sink. Bleach solution for wiping cloths must be 100 ppm. |
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| Date: 2015-04-30 | Type: Re-Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces 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 Comments: Atoi = at time of inspection. Hot holding temperatures - chicken soup: 173 degrees Fahrenheit (dF), chili: 150 dF and rice 160 dF. All other violations corrected. Improvement noted. |
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| Date: 2015-02-26 | Type: Inspection |
Violations:
0 critical,
13 noncritical |
|
Item 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 11D: Non food contact surfaces of equipment not clean 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: Atoi= at time of inspection. Hot-holding temperatures - gravy: 155 degrees Fahrenheit (dF), rice: 165 dF, mashed potatoes: 160 dF, soups and chili range from 148 to 175 dF. Cold-holding - coleslaw: 41 dF, macaroni: 43 dF and feta cheese: 44 dF. Most violations from previous inspection corrected. Discussed grease trap cleaning- ok (floor beneath grease trap -ok). Discussed cooling and reheating procedures -ok. |
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| Date: 2014-10-10 | Type: Inspection |
Violations:
0 critical,
13 noncritical |
|
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 8C: Improper use and storage of clean, sanitized equipment and utensils Item 11D: Non food contact surfaces of equipment not clean Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans 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 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 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 |
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| Date: 2014-02-28 | Type: Inspection |
Violations:
1 critical,
10 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot 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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions 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 | 1103632 |
| Entity Name | EKSA CORP. |
| Initial DOS Filing Date | 1986-12-08 |
| Entity Type | DOMESTIC BUSINESS CORPORATION |
| DOS Process Name | EKSA CORP. |
| DOS Process Address |
Main Street Jeffersonville NEW YORK 12748 |
| Location Name | EKSA CORP. |
| Location Address |
Main St. Jeffersonville NEW YORK 12748 |
| Street Address | 4896 State Route 52 |
| City | Jeffersonville |
| State | NY |
| Zip | 12748 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| SAL'S PIZZERIA & RESTAURANT | Salvatore Ciccione | 5004 State Route 52, Jeffersonville, NY 12748 | 2018-12-03 |
| SULLIVAN WEST-JEFFERSONVILLE CAMPUS | Sullivan West Central School District | 33 Schoolhouse Road, Jeffersonville, NY 12748 | 2018-10-03 |
| JEFFERSONVILLE NUTRITION SITE | Sc Office for The Aging | 19 Legion Street, Jeffersonville, NY 12748 | 2018-10-03 |
| TAVERN ON MAIN | Wlmc Pubco LLC | 4919 State Route 52, Jeffersonville, NY 12748 | 2018-02-09 |
| SPICE CAFE AND CATERING | Iris Ramos | 4889 State Route 52, Jeffersonville, NY 12748 | 2017-04-12 |
| JEFFERSON HOTEL INC. | Jefferson Hotel Inc. | 4919 State Route 52, Jeffersonville, NY 12748 | 2015-08-31 |
| RED DRAGON CITY INC | Red Dragon City Inc | 4908 State Route 52, Jeffersonville, NY 12748 | 2018-12-03 |
| CAROUSEL FOOD, ICE CREAM & DRINKS | J. Klein Enterprises LLC | 2 Center Street, Jeffersonville, NY 12748 | 2018-09-25 |
| SAMBA CAFE' AND INN | Samba Cafe and Inn | 4893 State Route 52, Jeffersonville, NY 12748 | 2018-08-17 |
| MICHELANGELO'S | M&a Pizzeria of Middletown | 4900 State Route 52, Jeffersonville, NY 12748 | 2018-04-30 |
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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).