HARRIGAN'S
Debra Harrigan


Address: 6277 State Route 374, Chateaugay, NY 12920

HARRIGAN'S (Health Operation# 358855) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is May 2, 2018.

Business Overview

NYS Health Operation ID 358855
Operation Name HARRIGAN'S
Food Service Description Food Service Establishment - Restaurant
Facility Address 6277 State Route 374
Chateaugay
NY 12920
Municipality BELLMONT
County FRANKLIN
Permitted Operator Name DEBRA HARRIGAN
Permit Expiration Date 05/31/2019
Local Health Department Saranac Lake District Office
NYSDOH Gazetteer 165200

Inspection Results

Date: 2018-05-02 Type: Inspection Violations: 0 critical, 0 noncritical
Comments: Temperatures measured:mashed potatoes = 163° F, sliced cheese = 44° F, potato salad = 40° F.
Date: 2017-06-01 Type: Inspection Violations: 0 critical, 1 noncritical
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Comments: Temperatures measured: hot dog = 153° F, tomato = 45° F, sliced cheese = 45° F, mashed potatoes = 165° F, gravy = 168° F, michigan sauce = 40° F.
Date: 2016-05-18 Type: Inspection Violations: 0 critical, 2 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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Comments: Temperatures measured: nacho cheese topping = 167 deg. F, gravy = 151 deg. F, mashed potatoes = 143 deg. F, meatballs in sauce = 176 deg. F, raw ground beef = 36 deg. F, coleslaw = 37 deg. F, potato salad = 37 deg. F, michigan sauce = 145 deg. F, sliced tomatoes = 41 deg. F. Note: A new walk-in cooler is going to be installed at the back of the building and the existing walk-in cooler is going to be removed and replaced with food prep area. A notice of intent form will be emailed to the operator. Please fill out form and return to our office.
Date: 2015-04-30 Type: Inspection Violations: 0 critical, 6 noncritical
Item 8B: In use food dispensing utensils improperly stored
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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)
Comments: The three bay sink does not have a physical air gap. A check valve was installed in lieu of the air gap however a physical air gap must be installed. Temperatures measured: milk in sundae station = 42 deg. F, cut french fries in small refrigerator = 41 deg. F, hot holding: mashed potatoes = 141 deg. F, meatballs and marinara sauce = 142 deg. F, beef gravy = 151 deg. F, michigan sauce = 141 deg. F, cut tomato in top of deli cooler = 45 deg. F, raw beef patty in bottom of deli cooler = 38 deg. F., hot dog = 145 deg. F, walk-in cooler: macaroni salad = 43 deg. F, potato salad = 41 deg. F. All abatements for the 2014 enforcement action have been completed except the air gap on the three bay sink.
Date: 2014-04-28 Type: Inspection Violations: 5 critical, 10 noncritical
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
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 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods.
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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
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
Comments: Temperatures measured: meatballs = 143.7 F, hotdogs = 148.7 F, Michigan sauce = 163.8 F, cut tomato = 41.6 F, American cheese = 45.8 F. Discussed cooling process for Michigan sauce. Provided a cooling log and reviewed how to complete this log. A cooling log must be completed for the Michigan sauce. Discussed procedure for making pasta and potato salad including cooling the cooked potatoes and pasta. Discussed cooking temperatures.
Date: 2013-07-24 Type: Inspection Violations: 0 critical, 1 noncritical
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Comments: Temperatures measured: (walk-in) macaroni salad: 43, potato salad: 43.5, hot holding: marinara: 174.9, Michigan sauce: 158.1, deli cooler (top): sliced tomato: 44.1. New plank vinyl flooring has been installed. Floor in walk-in to be replaced during the off season.
Date: 2012-09-05 Type: Inspection Violations: 0 critical, 1 noncritical
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Date: 2012-07-24 Type: Inspection Violations: 1 critical, 1 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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Date: 2011-07-06 Type: Inspection Violations: 0 critical, 3 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 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
Date: 2010-06-23 Type: Inspection Violations: 0 critical, 5 noncritical
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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 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)
Date: 2009-07-15 Type: Inspection Violations: 0 critical, 1 noncritical
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Date: 2008-05-20 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2007-08-15 Type: Inspection Violations: 0 critical, 3 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 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
Date: 2006-08-03 Type: Inspection Violations: 0 critical, 0 noncritical

Office Location

Street Address 6277 STATE ROUTE 374
City CHATEAUGAY
State NY
Zip 12920

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Dataset Information

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).