MAIN STREET RESTAURANT (Health Operation# 359020) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is November 9, 2018.
| NYS Health Operation ID | 359020 |
| Operation Name | MAIN STREET RESTAURANT |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
79 Main Street Tupper Lake NY 12986 |
| Municipality | TUPPER LAKE |
| County | FRANKLIN |
| Permitted Operator Name | SHAUN LABARGE |
| Permit Expiration Date | 09/30/2019 |
| Local Health Department | Saranac Lake District Office |
| NYSDOH Gazetteer | 165000 |
| Date: 2018-11-09 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
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: Temperatures measured: french onion soup = 145° F, chicken rice soup = 142° F, potatoes = 45° F, ham = 42° F, cheese = 44° F. |
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| Date: 2018-04-19 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 8D: Single service items reused, improperly stored, dispensed, not used when required 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: potatoes = 38° F, gravy = 156° F, cheese = 45° F, sliced tomatoes = 45° F, barbecue pork = 38° F. |
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| Date: 2017-11-16 | Type: Inspection |
Violations:
1 critical,
3 noncritical |
|
Item 7F (Critical): Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours. 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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Comments: Temperatures measured: turkey breast = 37° F, gravy = 147° F chicken gumbo = 155° F, sliced tomato = 42° F. |
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| Date: 2017-04-06 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean 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 Comments: Temperatures measured: bean soup = 147° F, pork bbq = 170° F, diced potatoes = 45° F, turkey breast = 36° F, tomato = 43° F, roast beef = 37° F. Discussed cooking temperatures. |
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| Date: 2016-11-04 | Type: Inspection |
Violations:
0 critical,
4 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 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: sliced tomatoes = 39° F, marinara sauce = 154° F, gravy = 182° F, turkey breast = 36° F, soup = 146° F. Discussed cooling procedures. |
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| Date: 2016-04-01 | 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11D: Non food contact surfaces of equipment not clean 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: corned beef and cabbage = 199 deg. F, french onion soup = 184 deg. F, coleslaw = 41 deg. F, swiss cheese = 43 deg. F, provolone cheese = 40 deg. F, shredded mozzarella = 43 deg. F, turkey breast = 39 deg. F. Discussed cooling procedures for soups and large cuts of meat (turkey breast) |
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| Date: 2015-11-06 | Type: Inspection |
Violations:
1 critical,
14 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 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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 8B: In use food dispensing utensils improperly stored 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 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Violations 8A,Sections 1 and 3, 11D and 10B Section 1 remain from prior inspection on 1/13/15--see report with repeat violations listed. Food temperatures obtained with DOH thermocouple thermometer-gravy 175 degrees F., marinara sauce 171 degrees F., sliced tomatoes 41 degrees F., , provolone cheese 44 degrees F. |
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| Date: 2015-01-13 | Type: Inspection |
Violations:
4 critical,
15 noncritical |
|
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Item 1G (Critical): Cracked/dirty fresh eggs, liquid or frozen eggs and powdered eggs not pasteurized. Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw 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 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred 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 11D: Non food contact surfaces of equipment not clean Item 16: Miscellaneous, Economic Violation, Choking Poster, Training. 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 Comments: Discussed cooling methods and reviewed this facilities cooling log. Please monitor and record time/temp. until the food reaches 45 deg. F or below. Discussed basement storage issues (ceiling, plumbing drain lines). Food temperatures measured: Turkey vegetable soup = 174 F, Swiss cheese = 42 F, slice tomatoes = 44 F. Re-heat temperature for prime rib (sandwich) = 180 F. |
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| Date: 2014-11-13 | Type: Inspection |
Violations:
2 critical,
11 noncritical |
|
Item 7F (Critical): Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours. 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 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 |
|---|---|---|---|
| MAIN STREET RESTAURANT | Main Street Restaurant of Saugerties, Inc. | 244 Main Street, Saugerties, NY 12477 | 2018-02-12 |
| Street Address | 79 MAIN STREET |
| City | TUPPER LAKE |
| State | NY |
| Zip | 12986 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| AMERICAN PIE aka BEER GOGGLES | George Seibel | 79 Main Street, Cortland, NY 13045 | 2013-05-23 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| LUMBERJACK INN | Brian Lapierre | 76 Main Street, Tupper Lake, NY 12986 | 2018-01-26 |
| P-2'S IRISH PUB, LTD. | Michelle Blair | 31 Main Street, Tupper Lake, NY 12986 | 2018-09-04 |
| WOODSMENS TAVERN & GRILL | Woodsmens Tavern Inc. | 36 Depot Street, Tupper Lake, NY 12986 | 2017-11-02 |
| GRAND UNION HOTEL | The Symonds Co. LLC | 36 Depot Street, Tupper Lake, NY 12986 | 2006-12-13 |
| LOYAL ORDER OF MOOSE 640 INC. | Mike Trombley | 31 Cedar Street, Tupper Lake, NY 12986 | 2018-09-12 |
| TYLER'S NEW YORK PIZZERIA | Deborah Clark | 9 Main Street, Tupper Lake, NY 12986 | 2018-05-25 |
| ADIRONDACK ADULT CENTER | Franklin County Office for The Aging | 179 Demars Boulevard, Tupper Lake, NY 12986 | 2018-11-09 |
| ADK ARC-TUPPER LAKE CHILDRENS CORNER | Franklin-hamilton Chapter of Nysarc, Inc. | 12 Mohawk Street, Tupper Lake, NY 12986 | 2018-04-13 |
| PINE GROVE RESTAURANT | Victor Philippi | 166 Main Street, Tupper Lake, NY 12986 | 2018-09-18 |
| LITTLE WOLF BEACH CONCESSION | John Sparks | 105 South Wolf Pond Road, Tupper Lake, NY 12986 | 2018-07-12 |
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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).