NEW LONG RIVER RESTUARANT (Health Operation# 355258) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is December 5, 2018.
| NYS Health Operation ID | 355258 |
| Operation Name | NEW LONG RIVER RESTUARANT |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
206 West Bridge Street Catskill NY 12414 |
| Municipality | CATSKILL |
| County | GREENE |
| Permitted Corporation Name | NEW LONG RIVER CORP. |
| Permitted Operator Name | Pu Yong Li |
| Permit Expiration Date | 07/31/2019 |
| Local Health Department | Oneonta District Office |
| NYSDOH Gazetteer | 195300 |
| Date: 2018-12-05 | Type: Inspection |
Violations:
15 critical,
43 noncritical |
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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 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 1H (Critical): Food from unapproved source, spoiled, adulterated on premises. Item 1D (Critical): Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 14C: Pesticide application not supervised by a certified applicator Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions 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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing 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 8C: Improper use and storage of clean, sanitized equipment and utensils Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 16: Miscellaneous, Economic Violation, Choking Poster, Training. 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) Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Item 8D: Single service items reused, improperly stored, dispensed, not used when required 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 8B: In use food dispensing utensils improperly stored 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: 1. Enforcement action will be initiated. Abatement schedules of completion of an approved food service training classroom course and the purchase of a thermocouple thermometer will be offered. 2. All violations must be corrected. 3. Please call the New York State Department of Health Oneonta District Office at 607-432-3911 with questions. 4. A re-inspection should be conducted within a month. |
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| Date: 2018-06-21 | Type: Inspection |
Violations:
1 critical,
9 noncritical |
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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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 8B: In use food dispensing utensils improperly stored 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 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin Item 14A: Insects, rodents present Comments: TEMPERATURES: WALK-IN COOLER - 41F; FRIGIDAIRE FREEZER - 10F; FRIGIDAIRE FREEZER - 10F; FRIDGIDAIRE REFRIGERATOR - 42F; FRIGIDAIRE FREEZER - 10F; TRUE LOW BOY COOLER - 44F; FOODS IN TRUE COLD HOLDING UNIT: CHICKEN - 44F; BEEF - 40F; CHICKEN - 42F; PROBE THERMOMETER - YES; SANITIZING SOLUTION - YES; COMPLAINT RECEIVED AT THE New York State Department of Health Oneonta District Office STATING THAT FOODS BEING HELD IN THE SELF-SERVICE HOT HOLDING UNIT ARE NOT WARM OR HOT ENOUGH. ON THIS DATE, EVERY FOOD IN UNIT IS CHECKED: HONEY CHICKEN - 181F; GENERAL TSOS CHICKEN - 149F; FRIED RICE - 167F; LO MEIN - 155F; PEPPER CHICKEN - 170F; HOT AND SOUR SOUP - 171F; EGG DROP SOUP - 191F; STUFFED CLAMS - 192F; STUFFED SHRIMP - 165F; SWEET AND SOUR CHICKEN - 152F; PASTA - 183F; BASED ON TODAYS FINDINGS, COMPLAINT APPEARS TO BE UNFOUNDED. PLEASE MAIL REPORT- Resubmitted by BJL 6/29/18 |
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| Date: 2018-06-20 | Type: Inspection |
Violations:
1 critical,
9 noncritical |
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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 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin Item 14A: Insects, rodents present Item 8B: In use food dispensing utensils improperly stored 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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: TEMPERATURES: WALK-IN COOLER - 41F; FRIGIDAIRE FREEZER - 10F; FRIGIDAIRE FREEZER - 10F; FRIDGIDAIRE REFRIGERATOR - 42F; FRIGIDAIRE FREEZER - 10F; TRUE LOW BOY COOLER - 44F; FOODS IN TRUE COLD HOLDING UNIT: CHICKEN - 44F; BEEF - 40F; CHICKEN - 42F; PROBE THERMOMETER - YES; SANITIZING SOLUTION - YES; COMPLAINT RECEIVED AT THE New York State Department of Health Oneonta District Office STATING THAT FOODS BEING HELD IN THE SELF-SERVICE HOT HOLDING UNIT ARE NOT WARM OR HOT ENOUGH. ON THIS DATE, EVERY FOOD IN UNIT IS CHECKED: HONEY CHICKEN - 181F; GENERAL TSOS CHICKEN - 149F; FRIED RICE - 167F; LO MEIN - 155F; PEPPER CHICKEN - 170F; HOT AND SOUR SOUP - 171F; EGG DROP SOUP - 191F; STUFFED CLAMS - 192F; STUFFED SHRIMP - 165F; SWEET AND SOUR CHICKEN - 152F; PASTA - 183F; BASED ON TODAYS FINDINGS, COMPLAINT APPEARS TO BE UNFOUNDED. PLEASE MAIL REPORT- Resubmitted by BJL 6/29/18 |
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| Date: 2017-07-20 | Type: Inspection |
Violations:
1 critical,
9 noncritical |
|
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. |
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| Street Address | 206 WEST BRIDGE STREET |
| City | CATSKILL |
| State | NY |
| Zip | 12414 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| POMODORO'S PIZZA & ITALIAN EATERY | Hudson Valley Italian Restaurant, Inc. | 90 Catskill Commons, Catskill, NY 12414 | 2018-12-05 |
| DUNKIN' DONUTS | Pico Donuts, Inc. | 213 West Bridge Street, Catskill, NY 12414 | 2018-08-30 |
| SUBWAY RESTAURANT | Jai Ram, LLC | 48 Grandview Plaza, Catskill, NY 12414 | 2018-05-31 |
| GREAT WALL CHINESE RESTAURANT | Ben Yong Hong | 16 Grandview Plaza, Catskill, NY 12414 | 2018-01-12 |
| JERRY'S DELI, INC. | Jerry's Catskill Deli, Inc. | 202 West Bridge Street, Catskill, NY 12414 | 2013-01-07 |
| SOUPER SAMMIES | Heldon of New York, Inc. | 202 West Bridge Street, Catskill, NY 12414 | 2009-08-13 |
| THE WHOLE DONUT | Family Donut Shops, Inc. | 202 West Bridge Street, Catskill, NY 12414 | 2009-02-09 |
| SUBWAY SANDWICHES | The Sarn Corporation | 48 Grandview Plaza, Catskill, NY 12414 | 2008-01-29 |
| BURGER KING RESTAURANT #269 | Carrols LLC | 241 West Bridge Street, Catskill, NY 12414 | 2018-09-06 |
| PENNY'S | Pjk Enterprises of Ny LLC | 261 West Bridge Street, Catskill, NY 12414 | 2018-10-16 |
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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).