TIN PAN GALLEY RESTAURANT (Health Operation# 362813) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is June 28, 2018.
| NYS Health Operation ID | 362813 |
| Operation Name | TIN PAN GALLEY RESTAURANT |
| Food Service Description | Food Service Establishment - Restaurant/Catering Operation |
| Facility Address |
110 West Main Street Sackets Harbor NY 13685 |
| Municipality | HOUNSFIELD |
| County | JEFFERSON |
| Permitted Corporation Name | TIN PAN GALLEY, INC. |
| Permitted Operator Name | Andrew Hanzlian |
| Permit Expiration Date | 10/18/2018 |
| Local Health Department | Watertown District Office |
| NYSDOH Gazetteer | 223300 |
| Date: 2018-06-28 | Type: Inspection |
Violations:
2 critical,
4 noncritical |
|
Item 1H (Critical): Food from unapproved source, spoiled, adulterated on premises. Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. 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 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 Comments: Facility is clean and organized in general. refrigeration working hot holding all 150 and greater. Discussed cooling hash browns down after service and making sure they are uncovered during cooling. Also mention the top of the cookline prepunit is on the verge of not working. The food in the top of the unit was ranging betweeen 44 and 46 deg. facility needs to keep an eye on this unit. Facility is keeping track of temperatures on a temperature log but the employee did not take a temperature of the top and bottom of the unit. only the bottom. I educated the operator that a temperature of both should be taken. |
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| Date: 2017-06-06 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs 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) |
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| Date: 2016-10-20 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: prep cooler has been replaced along with the two door beverage cooler beside the ice machine. all cold holding temps were acceptable on the new units, measured at 38-41*F. | ||
| Date: 2016-08-25 | Type: Re-Inspection |
Violations:
1 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. Comments: all other cooler units were acceptable, but some were right at 45*F. operator attempted to turn the units down(make them colder), but also called to have them serviced. |
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| Date: 2016-05-25 | Type: Inspection |
Violations:
1 critical,
5 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 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 Item 8C: Improper use and storage of clean, sanitized equipment and utensils 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: all hot holding temperatures evaluated acceptable- soup @ 185F. pork right out of oven @ 211F. all cold holding temperatures evaluated acceptable- sauce in first prep unit on line @ 38F. roasted tomatoes in small walk-in cooler @ 41. new walk-in outside- will be implemented as alcohol walk-in. 7 total walk-in units on premises. hood vents very clean labeling and dating present proper thawing procedures observed. |
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| Date: 2015-08-07 | Type: Inspection |
Violations:
0 critical,
9 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 8B: In use food dispensing utensils improperly stored Item 11D: Non food contact surfaces of equipment not clean Item 8D: Single service items reused, improperly stored, dispensed, not used when required 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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans 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: - all cold holding temps acceptable- sauce in prep unit behind line @ 40F - all hot holding temps evaluated acceptable- chicken soup @ 171F - provolone sauce meeting cooling curve- 80F after 1.5hours - proper glove usage present. - observed workers changing gloves from raw to ready to eat foods - chicken sandwich at expo @ 185F. owner plans on purchasing new walkin cooler for outside. for beer storage. |
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| Date: 2015-04-17 | Type: Inspection |
Violations:
1 critical,
2 noncritical |
|
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 8D: Single service items reused, improperly stored, dispensed, not used when required Comments: facility recently opened for the season, very clean and making the most of every bit of space onsite. numerous items still in storage sheds behind facility and in the process of clearing and opening the patio during the inspection(patio bar still covered with tarp). one catering event scheduled, home drop off, will call with the details. |
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| Date: 2014-07-16 | Type: Inspection |
Violations:
2 critical,
9 noncritical |
|
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 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 15D: Improper storage of cleaning equipment, linens, laundry unacceptable Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing 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 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions 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 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 |
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| Date: 2013-10-11 | Type: Re-Inspection |
Violations:
2 critical,
3 noncritical |
|
Item 1D (Critical): Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) |
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| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| CHRISSY BEANZ BAKERY | Tin Pan Galley, Inc. | 105 West Main Street, Sackets Harbor, NY 13685 | 2018-07-31 |
| TIN PAN GALLEY CATERING | Tin Pan Galley, Inc. | 110 West Main Street, Sackets Harbor, NY 13685 | 2014-07-16 |
| Department of State (DOS) ID | 3288995 |
| Entity Name | TIN PAN GALLEY, INC. |
| Initial DOS Filing Date | 2005-12-06 |
| Entity Type | DOMESTIC BUSINESS CORPORATION |
| DOS Process Name | TIN PAN GALLEY, INC. |
| DOS Process Address |
110 W Main Street Sackets Harbor NEW YORK 13685 |
| Location Name | ANDREW F HANZLIAN |
| Location Address |
108 West Main Street Sackets Harbor NEW YORK 13685 |
| Street Address | 110 WEST MAIN STREET |
| City | SACKETS HARBOR |
| State | NY |
| Zip | 13685 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| BROCTON AM LEGION POST #434 FSE | Brocton Am Legion Post #434 | 110 West Main Street, Brocton, NY 14716 | 2018-11-16 |
| Xing Wang Chinese Restaurant | Gui Bi Pan | 110 West Main Street, Leroy, NY 14482 | 2018-07-05 |
| Pastore's Pizzeria | William Pastore | 110 West Main Street, Leroy, NY 14482 | 2018-03-12 |
| Beautiful Kitchen | Zhi Zhao | 110 West Main Street, Leroy, NY 14482 | 2017-06-26 |
| TIN PAN GALLEY CATERING | Tin Pan Galley, Inc. | 110 West Main Street, Sackets Harbor, NY 13685 | 2014-07-16 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| CHRISSY BEANZ BAKERY | Tin Pan Galley, Inc. | 105 West Main Street, Sackets Harbor, NY 13685 | 2018-07-31 |
| STRADER'S SATURDAYS, SUNDAES AND MORE | Jamie Charlebois | 119 West Main Street Street, Sackets Harbor, NY 13685 | 2018-07-31 |
| GOOD FELLOS | Goodfello's Bop, LLC | 202 West Main Street, Sackets Harbor, NY 13685 | 2018-07-24 |
| SATURDAYS SUNDAES & MORE | Cook-scee Enterprises, Inc. | 119 West Main Street Street, Sackets Harbor, NY 13685 | 2017-07-17 |
| THE LOVIN' SPOONFUL | Acorn Enterprises, Inc. | 119 West Main Street Street, Sackets Harbor, NY 13685 | 2007-06-27 |
| LAKE ONTARIO PLAYHOUSE | Michael Kinnie | 103 West Main Street, Sackets Harbor, NY 13685 | 2013-10-11 |
| GOOD FELLOS | Goodfellos · Mgi, LLC | 202 West Main Street, Sackets Harbor, NY 13685 | 2010-11-08 |
| SACKETS HARBOR ANCHOR | Sackets Harbor Anchor, Inc. | 210 West Main Street, Sackets Harbor, NY 13685 | 2018-09-19 |
| BOATHOUSE RESTAURANT (THE) | Sackets Boathouse Restaurant, LLC | 214 West Main Street, Sackets Harbor, NY 13685 | 2018-05-10 |
| UPPER DECK BAR & GRILL | The Sackets Boathouse Restaurant LLC | 214 1/2 West Main Street, Sackets Harbor, NY 13685 | 2018-05-01 |
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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).