GARY'S RESTAURANT (Health Operation# 363188) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is July 18, 2018.
| NYS Health Operation ID | 363188 |
| Operation Name | GARY'S RESTAURANT |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
5424 Shady Avenue Lowville NY 13367 |
| Municipality | LOWVILLE |
| County | LEWIS |
| Permitted Operator Name | Ann Schneeberger |
| Permit Expiration Date | 12/31/2020 |
| Local Health Department | Watertown District Office |
| NYSDOH Gazetteer | 242400 |
| Date: 2019-02-15 | Type: Inspection |
Violations:
1 critical,
2 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 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) Comments: cold holding acceptable tomatoes temped at 40 degrees F. hot holding acceptable gravy temped at 170 degrees F Facility very organized and maintained Gloves are used when handling food. |
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| Date: 2018-07-18 | Type: Inspection |
Violations:
1 critical,
2 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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 8D: Single service items reused, improperly stored, dispensed, not used when required Comments: All hot holding acceptable. Chicken cooked 167 degrees. Cold holding in units acceptable. Milk 37 degrees. Facility clean and organized. Proper glove use observed when preparing food. |
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| Date: 2016-06-07 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: all hot holding and refrigerator temperatures tested acceptable. clean facility. required glove use viewed. |
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| Date: 2015-07-21 | Type: Inspection |
Violations:
1 critical,
2 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures 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: all temperatures tested in refrigeration and hot holding acceptable |
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| Date: 2014-08-26 | Type: Inspection |
Violations:
0 critical,
1 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) |
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| Date: 2013-11-06 | Type: Re-Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) |
||
| Date: 2013-08-20 | Type: Inspection |
Violations:
1 critical,
1 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 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: 2012-12-27 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2012-12-07 | Type: Inspection |
Violations:
1 critical,
2 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 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) |
||
| Date: 2011-08-19 | Type: Inspection |
Violations:
3 critical,
4 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 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. 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 8F: Improper thawing procedures used 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 11D: Non food contact surfaces of equipment not clean |
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| Date: 2010-09-18 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
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| Date: 2009-08-28 | 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
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| Date: 2008-03-17 | 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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 16: Miscellaneous, Economic Violation, Choking Poster, Training. |
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| Date: 2007-08-21 | Type: Inspection |
Violations:
1 critical,
4 noncritical |
|
Item 5D (Critical): Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45°F or less as recommended before they are stored on buffet lines. Item 8D: Single service items reused, improperly stored, dispensed, not used when required Item 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas 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 |
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| Date: 2006-04-25 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
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) |
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| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| GARY'S RESTAURANT | Dianna Peschel | 6367 Lake Shore Road S, Verona Beach, NY 13162 | 2018-09-28 |
| Street Address | 5424 SHADY AVENUE |
| City | LOWVILLE |
| State | NY |
| Zip | 13367 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| CAFE' Z | Dianne Meda | 7594 South State Street, Lowville, NY 13367 | 2018-11-29 |
| JEB'S RESTAURANT | Jeb's Restaurant & Sports Club · Jeb's Holding, Inc. | 5403 Shady Avenue, Lowville, NY 13367 | 2018-11-19 |
| NEW YORK PIZZERIA & RESTAURANT | New York Pizzeria & Restaurant, LLC | 7580 South State Street, Lowville, NY 13367 | 2018-11-06 |
| TJ's BBQ & CATERING | Tricia Streeter | 5421 Shady Avenue, Lowville, NY 13367 | 2015-08-13 |
| TOWN HALL THEATER | Patrick O'brien | 5428 Shady Avenue, Lowville, NY 13367 | 2014-08-17 |
| JEB'S CATERING | Jeb's Restaurant & Sports Club · Jeb's Holding, Inc. | 5403 Shady Avenue, Lowville, NY 13367 | 2018-07-17 |
| TJ's BBQ CATERING | Tricia Streeter | 5421 Shady Avenue, Lowville, NY 13367 | 2016-07-19 |
| BAKER'S GRILL | Richard Garito | 7561 South State Street, Lowville, NY 13367 | 2018-07-19 |
| MR. SUB (LOWVILLE) | Lila Tabolt | 7506 South State Street, Lowville, NY 13367 | 2018-11-29 |
| LOWVILLE CENTRAL SCHOOL | Lowville Central School District | 7668 N. State Street, Lowville, NY 13367 | 2018-11-06 |
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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).