OWL'S NEST PIZZA & MORE (Health Operation# 359646) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is October 9, 2018.
| NYS Health Operation ID | 359646 |
| Operation Name | OWL'S NEST PIZZA & MORE |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
171 East Main Street Chateaugay NY 12920 |
| Municipality | CHATEAUGAY |
| County | FRANKLIN |
| Permitted Operator Name | BRETT TATRO |
| Permit Expiration Date | 07/31/2019 |
| Local Health Department | Saranac Lake District Office |
| NYSDOH Gazetteer | 165700 |
| Date: 2018-10-09 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11D: Non food contact surfaces of equipment not clean Comments: Temperatures measured: diced tomatoes = 34° F, sausage = 37° F, mozzarella cheese = 44° F, gravy = 151° F, taco meat = 40° F, cheddar cheese = 43° F. |
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| Date: 2018-03-14 | Type: Inspection |
Violations:
2 critical,
11 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot 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 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 Item 11D: Non food contact surfaces of equipment not clean Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Temperatures measured: chicken wings (walk-in) = 41° F, chicken wings (coke cooler) = 44° F, sausage crumbles = 43° F, diced ham = 39° F, gravy = 146° F, tomato = 43° F. |
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| Date: 2017-10-27 | Type: Inspection |
Violations:
2 critical,
12 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. 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 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 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: ham = 40° F, meatballs = 140° F, tomatoes = 40° F, shredded cheese = 43° F |
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| Date: 2017-03-20 | Type: Inspection |
Violations:
1 critical,
8 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11D: Non food contact surfaces of equipment not clean Comments: Temperatures measured: diced tomatoes = 37° F, mozzarella cheese = 45° F, taco meat = 140° F, gravy = 150° F, chicken wings = 44° F. |
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| Date: 2016-10-12 | 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 11D: Non food contact surfaces of equipment not clean 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 8B: In use food dispensing utensils improperly stored Comments: Temperatures measured: cooked chicken breast = 42° F, diced ham = 43° F, sausage = 38° F, taco meat = 175 F, meatballs = 145° F, diced tomatoes = 41° F, shredded cheddar cheese = 44° F. Discussed proper cooling techniques. The upright freezer not being used should be remove from the kitchen. |
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| Date: 2016-07-15 | Type: Inspection |
Violations:
4 critical,
0 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 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. Comments: This inspection was in response to a complaint received on 7/15/2016 about refrigeration units not working at this facility. Upon inspection it was determined that with the exception of the Coca Cola beverage refrigerator, this facility had no other working refrigeration units. A closure notice was posted. |
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| Date: 2016-04-22 | Type: Inspection |
Violations:
0 critical,
16 noncritical |
|
Item 8B: In use food dispensing utensils improperly stored Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures 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 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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans 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: gravy = 167 deg. F, meatballs = 155 deg. F, taco meat = 162 deg. F, shredded cheese 45 deg. F, diced tomatoes = 44 deg. F, chicken wings (deli cooler) = 45 deg. F, chicken wings (walk-in cooler) = 43 deg. F, lasagna = 43 deg. F. Cooling procedures for chicken wings was discussed. The temperatures of potentially hazardous food items in the top of the small deli cooler and the sandwich deli cooler near the cook line are barely maintaining temperatures at or below 45 deg. F. Please monitor the temperatures of these coolers and do not overfill food containers. Use metal containers with lids and keep cover closed whenever possible. |
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| Date: 2015-12-03 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Cool tech deli style cooler has been replaced with a True deli style cooler. The temperature of all potentially hazardous foods in the cooler are less than 45 deg. F. | ||
| Date: 2015-11-20 | Type: Inspection |
Violations:
1 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. |
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| Date: 2015-11-05 | Type: Inspection |
Violations:
2 critical,
9 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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans 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) |
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| Street Address | 171 EAST MAIN STREET |
| City | CHATEAUGAY |
| State | NY |
| Zip | 12920 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| JERICHO JOES ROADHOUSE | Jerico Joe Road House Corp. | 2 Depot Street, Chateaugay, NY 12920 | 2014-01-31 |
| THE COMMUNITY BOWL OF CHATEAUGAY | Tina Krasselt | 191 East Main Street, Chateaugay, NY 12920 | 2018-03-02 |
| COMMUNITY BOWLING FS | Rick Mc Donald | 191 East Main Street, Chateaugay, NY 12920 | 2015-09-19 |
| CHATEAUGAY CENTRAL SCHOOL | The Abbey Group | 42 River Street, Chateaugay, NY 12920 | 2018-10-25 |
| CHATEAUGAY CENTRAL SUMMER FEEDING | Citizens Advocates, Inc. | 42 River Street, Chateaugay, NY 12920 | 2015-07-29 |
| CHATEAUGAY CENTRAL SUMMER FEEDING | Jceo Franklin & Clinton Counties | 42 River Street, Chateaugay, NY 12920 | 2012-07-26 |
| AMERICAN LEGION POST 875 | Patrick Campbell, Adjutant | 80 West Main Street, Chateaugay, NY 12920 | 2018-11-16 |
| KNIGHTS OF COLUMBUS | Chateaugay Columbus Club Inc. | 7292 State Route 374, Chateaugay, NY 12920 | 2015-08-17 |
| CHATEAUGAY CORRECTIONAL FACILITY FSE | Chateaugay Correctional | 7874 State Route 11, Chateaugay, NY 12920 | 2014-03-05 |
| HIGH FALLS PARK FOOD SERVICE | Garvin & Lorie Begore, Jr. | 34 Cemetery Road, Chateaugay, NY 12920 | 2018-06-08 |
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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).