KING'S INN (Health Operation# 358673) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is November 6, 2015.
| NYS Health Operation ID | 358673 |
| Operation Name | KING'S INN |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
42 Hummingbird Way Port Henry NY 12974 |
| Municipality | MORIAH |
| County | ESSEX |
| Permitted Corporation Name | KEVIN & MICHELE FLANIGAN |
| Permitted Operator Name | KEVIN FLANIGAN |
| Permit Expiration Date | 10/31/2016 |
| Local Health Department | Saranac Lake District Office |
| NYSDOH Gazetteer | 152200 |
| Date: 2016-10-05 | 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 11D: Non food contact surfaces of equipment not clean Comments: All refrigeration temperatures were acceptable. all previous violations were corrected. |
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| Date: 2016-01-29 | Type: Inspection |
Violations:
1 critical,
7 noncritical |
|
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. 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 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 11D: Non food contact surfaces of equipment not clean Comments: All food temperatures measured were acceptable: Crumbled bacon = 41 F, Deli Ham = 40 F, Caesar Dressing = 38 F, meatballs = 170 F. Discussed cooking of prime rib, cook until center is at least 130 deg. F. |
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| Date: 2015-11-06 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 16: Miscellaneous, Economic Violation, Choking Poster, Training. 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: Discussed prime rib cooking, cooling, and hot holding procedures. Thermometer was calibrated. All previous violations have been corrected. |
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| Date: 2015-04-02 | Type: Inspection |
Violations:
0 critical,
8 noncritical |
|
Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained 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 11D: Non food contact surfaces of equipment not clean Comments: staff is scheduled to attend serve safe on April 23, 2015. |
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| Date: 2014-10-16 | Type: Inspection |
Violations:
3 critical,
4 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. Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 5E (Critical): Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required. 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: The dishwashing sanitizer solution required a timely purge before a residual was reading. Service is required if the unit does not maintain a residual above 50 ppm. |
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| Date: 2014-08-21 | Type: Inspection |
Violations:
3 critical,
14 noncritical |
|
Item 2A (Critical): Prepared food products contact equipment or work surfaces which have had prior contact with raw foods and where washing and sanitizing of the food contact surface has not occurred to prevent contamination Item 1B (Critical): Water/ice: unsafe, unapproved sources, cross connections Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. 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 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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained 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 14A: Insects, rodents present Item 11D: Non food contact surfaces of equipment not clean Comments: The dishwashing sanitizer solution required a timely purge before a residual was reading. Service is required if the unit does not maintain a residual above 50 ppm. cooking of prime rib and chicken was reviewed along with cooling and thawing procedures. Cooling logs were reviewed and must be carried to completion for all items being tracked. |
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| Date: 2013-11-08 | 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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Cold and hot holding temperatures measured were acceptable. Please complete cooling logs for foods that are cooled and reheated for later service. Discussed cooking temperatures. |
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| Date: 2013-04-12 | Type: Inspection |
Violations:
0 critical,
8 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions 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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| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| KING'S INN | Thomas King | 9982 Ny 16, Delevan, NY 14042 | 2018-03-23 |
| Street Address | 42 HUMMINGBIRD WAY |
| City | PORT HENRY |
| State | NY |
| Zip | 12974 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| TOWN OF MORIAH COUNTRY CLUB | Frank Gilbo | 3122 Broad Street, Port Henry, NY 12974 | 2018-07-03 |
| GOLDEN PALACE | Golden Palace Inc. | 3266 Broad Street, Suite 2, Port Henry, NY 12974 | 2018-05-18 |
| KING GEORGES RESTAURANT | King Georges Restaurant, Inc. | 3262 Broad Street, Port Henry, NY 12974 | 2017-04-28 |
| GEORGE'S II | Laura Muniz | 3262 Broad Street, Port Henry, NY 12974 | 2015-12-17 |
| GOLDEN PALACE CHINESE | Xian Ji Wang & Ze Yun Wang | 3266 Broad Street, Suite 2, Port Henry, NY 12974 | 2015-12-08 |
| FRANK'S KNOTTY PINE | Elizabeth Slycord | 4331 Main Street, Port Henry, NY 12974 | 2018-08-10 |
| PORT HENRY KNIGHTS OF COLUMBUS | Port Henry Knights of Columbus Building Asso. Inc. | 4253 Main Street, Port Henry, NY 12974 | 2018-03-14 |
| THE BISTRO PUB | The Bistro & Pub | 4264 Main Street, Port Henry, NY 12974 | 2013-11-21 |
| BONI'S BISTRO & PUB, LLC | Boni Edwards | 4264 Main Street, Port Henry, NY 12974 | 2012-04-06 |
| MORIAH CENTRAL SCHOOL | William Larrow | 39 Viking Lane, Port Henry, NY 12974 | 2018-09-19 |
Please comment or provide details below to improve the information on KING'S INN.
| 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).