OWLS NEST PIZZA EXPRESS (Health Operation# 359533) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is September 12, 2018.
| NYS Health Operation ID | 359533 |
| Operation Name | OWLS NEST PIZZA EXPRESS |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
621 East Main Street Malone NY 12953 |
| Municipality | MALONE |
| County | FRANKLIN |
| Permitted Operator Name | BRETT TATRO |
| Permit Expiration Date | 07/31/2019 |
| Local Health Department | Saranac Lake District Office |
| NYSDOH Gazetteer | 162400 |
| Date: 2018-09-12 | Type: Inspection |
Violations:
1 critical,
12 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 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 Item 16: Miscellaneous, Economic Violation, Choking Poster, Training. Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
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| Date: 2018-01-18 | Type: Inspection |
Violations:
2 critical,
0 noncritical |
|
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 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. Comments: This inspection was conducted as part of a complaint investigation and as a follow-up to the 11/9/17 inspection. |
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| Date: 2017-11-09 | Type: Inspection |
Violations:
4 critical,
14 noncritical |
|
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 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. 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 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) 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Temperatures measured: taco meat = 155° F, chicken wings = 42° F |
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| Date: 2017-03-09 | Type: Inspection |
Violations:
0 critical,
14 noncritical |
|
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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11D: Non food contact surfaces of equipment not clean 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: Temperatures measured: chicken wings = 45° F, raw ground beef patty = 39° F, deli ham = 42° F, sliced tomatoes = 43° F, diced ham = 38° F. Discussed cooling procedure for chicken wings. |
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| Date: 2016-12-14 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Inspection conducted to check compliance with enforcement action abatement deadlines (Docket #20160815). The required abatements have not been completed. The ventilation hood system is not functional. Per operator, he has the fan to make the hood system operational but it needs to be installed. The wooded shelving has not been replaced. The operator requested a 7-10 day extension. The new deadline is now 12/24/16. When abatements are complete, please notify this office. If abatements are not completed by 12/24/16, assessed fines for these violations as indicated on the signed stipulation agreement will be imposed. | ||
| Date: 2016-09-21 | Type: Inspection |
Violations:
1 critical,
15 noncritical |
|
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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing 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 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 11D: Non food contact surfaces of equipment not clean 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 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred 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 8D: Single service items reused, improperly stored, dispensed, not used when required Comments: The compressor in the walk-in cooler has ice/frost build-up and needs defrosting. Food temperatures in the walk-in cooler were acceptable. Temperatures measured: sausage = 44 deg. F, shredded cheddar cheese = 44 deg. F, meatballs = 162 deg. F, beef gravy = 167 deg. F. |
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| Date: 2016-04-21 | Type: Inspection |
Violations:
0 critical,
15 noncritical |
|
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) 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) Item 8B: In use food dispensing utensils improperly stored Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Temperatures measured: chicken wings in the top of the deli style cooler = 44 - 45 deg. F, diced tomatoes = 44 deg. F, taco meat = 176 deg. F, meatballs = 166 deg. F, sausage = 44 deg. F, ham = 43 deg. F. Discussed cooling technique for chicken wings and proper storage of foods in the top of deli coolers. |
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| Date: 2015-11-12 | Type: Inspection |
Violations:
2 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. |
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| Street Address | 621 EAST MAIN STREET |
| City | MALONE |
| State | NY |
| Zip | 12953 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| DUNKIN' DONUTS COMMISSARY | M & W Foods, Inc. | 632 East Main Street, Malone, NY 12953 | 2018-01-10 |
| HOSLER'S FAMILY RESTAURANT | Lynn Hosler | 607 East Main Street, Malone, NY 12953 | 2018-11-08 |
| SANSONES RESTAURANT | Sansone's Restaurant LLC | 598 East Main Street, Malone, NY 12953 | 2017-02-03 |
| SANSONE'S ICE CREAM SHOPPE | Paula Sansone | 594 East Main Street, Malone, NY 12953 | 2013-05-14 |
| FAT JAKE'S | Fat Jake's Inc | 578 East Main Street, Malone, NY 12953 | 2018-12-05 |
| SIMPLY CUPCAKES | Gary & Alvina Wemette | 578 East Main Street, Malone, NY 12953 | 2012-03-27 |
| HOLY FAMILY SCHOOL/NOTRE DAME CHURCH | Marianne Jadlos | 12 Homestead Park, Malone, NY 12953 | 2018-09-20 |
| HOLY FAMILY SCHOOL | Aramark Educational Services, LLC | 12 Homestead Park, Malone, NY 12953 | 2018-09-20 |
| HOLY FAMILY SCHOOL | Chartwells Dining Service | 12 Homestead Park, Malone, NY 12953 | 2013-03-26 |
| DUNKIN' DONUTS @ MTN. MART 107 | M & W Foods | 3 Spaulding Avenue, Malone, NY 12953 | 2018-09-13 |
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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).