GIOVANNI'S TWO-MAN SUBS (Health Operation# 347487) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is October 30, 2017.
| NYS Health Operation ID | 347487 |
| Operation Name | GIOVANNI'S TWO-MAN SUBS |
| Food Service Description | Food Service Establishment - Food Service Establishment |
| Facility Address |
4457 State Route 42 Monticello NY 12701 |
| Municipality | THOMPSON |
| County | SULLIVAN |
| Permitted Operator Name | Richard Lara |
| Permit Expiration Date | 12/31/2018 |
| Local Health Department | Monticello District Office |
| NYSDOH Gazetteer | 526300 |
| Date: 2018-12-19 | Type: Inspection |
Violations:
1 critical,
2 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 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: Kitchen staff in process of cleaning ventilation hood louvres at time of inspection. Kitchen open-top prep cooler cooked pork 37F. Kitchen reach-in cooler deli turkey heel 42F. Walk-in cooler cooked chicken 37F. Front counter reach-in cooler deli ham heel 38F. Pizza prep cooler ricotta cheese 45F, mozzarella cheese 45F. Tomato sauce kettle 145F. Steam table meatballs 150F. Dishwasher rinse temperature 140F (above minimum requirement). Product thermometers and (chlorine) sanitizer test strips easily accessible on-site. Observed proper glove use and hair restraints. Facility observed to be kept very neat and well-maintained. |
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| Date: 2017-10-30 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty 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) Comments: Hamburger in the prep cooler top section 42F, Roasted pork in the single door reach in 43F, American Cheese in the three door reach in 39F, Sliced tomatoes in the walk in 39F. Pizza prep area - Taco meat in steam table 157F, Butter, garlic and herb mixture in top section of the prep cooler temped at 44F. |
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| Date: 2016-11-01 | Type: Inspection |
Violations:
0 critical,
4 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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions 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) Comments: Significant improvement noted since previous 2016 inspection. // All foods properly cold and hot-held, including the following: deli meat 44F (pepsi cooler), shredded mozzarella 44F and butter with fresh garlic and herbs 43F (both in pizza prep cooler), all foods in steam table measured to have temperatures ranging from 150F to 180F. // Only plain pizza and plain garlic knots (no fresh garlic) stored in front counter display case. // Working quantity of lettuce and tomato observed to be in use / active preparation during busy lunch rush (at time of inspection) - both measured to be 47F. // Proper glove use observed. // Observed proper dish washing method, most wiping cloths stored in proper sanitizing solution between uses and test strips for sanitizing solution. |
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| Date: 2015-12-10 | Type: Re-Inspection |
Violations:
0 critical,
4 noncritical |
|
Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin 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 Comments: ATOI = at time of inspection. dF = degrees Fahrenheit. All other violations from initial inspection have been corrected. Discussed that all foods are reheated to at least 165 dF prior to being placed onto steam table. Observed that proper cooking, cooling and holding methods are implemented. Discussed use of cardboard to temporary line surfaces throughout kitchen. Per operator, cardboard is disposed of at end of day (card board observed to be in clean condition atoi). Open-top food prep cooler cold- holding: shredded mozzarella 45 dF, white rice 44 dF and herbed butter 46 dF. Steam table hot-holding: tomato soup 159 dF, taco meat 170 dF, chicken soup 157 dF and meatball & marinara sauce 171 dF. Significant improvement noted and facility observed to be clean and well maintained. |
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| Date: 2015-11-06 | Type: Inspection |
Violations:
7 critical,
18 noncritical |
|
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. 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 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. 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 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin 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 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 16: Miscellaneous, Economic Violation, Choking Poster, Training. 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 8B: In use food dispensing utensils improperly stored Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions 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. dF = degrees Fahrenheit. TPHC = Time as a Public Health Control. Blank TPHC waiver delivered to manager, Erin, in charge of facility atoi. Discussed that waiver must be completed for all items to be kept under counter display case (except for pizzas/strombolis containing only plain, pepperoni and crispy bacon topping) and submitted to the Monticello District Office for approval. Hot-holding temperatures: soups 153 and 168 dF (steam table), marinara sauce (crock pot) 178 dF. Cold-holding: shredded mozzarella and pizza sauce both 45 dF (pizza prep open top cooler), ricotta cheese (lower compartment of same cooler) 40 dF, chopped peppers (open top across from grill) 42 dF - ok. Observed cook, Fraser, properly use thermometer to evaluate internal temperatures of philly cheesesteak and hamburger patty after cooking and before serving - both cooked to just over 160 dF - ok. |
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| Date: 2014-12-16 | Type: Inspection |
Violations:
0 critical,
8 noncritical |
|
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 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) Comments: Deli roast beef in the three door reach in cooler temped at 42F, chicken noodle soup in the steam table temped at 157F, ham in the Pepsi cooler temped at 37F, pepperoni in the pizza station cooler top section temped at 43F, beef patty in the top section of the kitchen prep station temped at 44F. |
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| Date: 2013-04-16 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
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| Date: 2012-04-10 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty 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) |
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| Date: 2011-05-09 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty 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) |
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| Date: 2010-04-16 | Type: Inspection |
Violations:
0 critical,
3 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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| Street Address | 4457 State Route 42 |
| City | Monticello |
| State | NY |
| Zip | 12701 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| MC DONALD'S RESTAURANT | D.w. Colley Inc. | 4360 State Route 42, Monticello, NY 12701 | 2018-11-15 |
| BURGER KING | Monticello Rest 14398, LLC | 4349 State Route 42, Monticello, NY 12701 | 2017-04-03 |
| BURGER KING old | Monticello Bk Corp. | 4349 State Route 42, Monticello, NY 12701 | 2007-01-23 |
| PATIO HOMES CONCESSION | Kiamesha Shores Property Owners Assoc. | 39 Medallion Road, Kiamesha Lake, NY 12751 | 2015-08-17 |
| MC DONALD'S WALMART | D.w. Colley Inc. | 41 Anawana Lake Road, Monticello, NY 12701 | 2018-11-15 |
| JEWISH CONTINUITY ASSOCIATION INC-Food Service | 207 Anawana Lake Road, Monticello, NY 12701 | 2018-08-01 | |
| Camp Darkei Emunah-Food Service | 4493 Route 42, Kiamesha Lake, NY 12751 | 2018-07-30 | |
| CATSKILL HEIMISHE BAKERY | West Street Bakery Corp. | 66 Pleasant Street, Monticello, NY 12701 | 2014-08-27 |
| WEST STREET BAKERY CORP. | 66 Pleasant Street, Monticello, NY 12701 | 2013-07-12 | |
| CATSKILL HEIMISHE BAKERYold | Simcha On Pleasant Corp. | 66 Pleasant Street, Monticello, NY 12701 | 2006-07-11 |
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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).