My Saloon, Inc. (Health Operation# 514446) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is September 24, 2018.
| NYS Health Operation ID | 514446 |
| Operation Name | My Saloon, Inc. |
| Food Service Description | Food Service Establishment - Food Service Establishment |
| Facility Address |
1928 Broadway Darien NY 14040 |
| Municipality | DARIEN |
| County | GENESEE |
| Permitted Corporation Name | My Saloon, Inc. |
| Permitted Operator Name | Gary Edwards |
| Permit Expiration Date | 03/31/2019 |
| Local Health Department | Genesee County |
| NYSDOH Gazetteer | 185600 |
| Date: 2018-09-24 | 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 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 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Comments: Walk-in cooler is well-organized and tidy, owner states that the floors of cooler are cleaned each Tuesday night. Removable aluminum plate has been installed on floor at hot line to facilitate easier cleaning, previously cardboard was being used. |
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| Date: 2018-03-13 | Type: Inspection |
Violations:
4 critical,
4 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. 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 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 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures 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 8D: Single service items reused, improperly stored, dispensed, not used when required Comments: food in coolers is labeled and dated - employees drinking in food prep areas are to use covered containers with straw - new walk in cooler as been installed - only cleaning items stored in basement - handwash sink and vegetable sink have been purchased but never installed - discussed where sinks will be installed |
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| Date: 2017-12-20 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 8B: In use food dispensing utensils improperly stored 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: 2017-02-17 | Type: Re-Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Comments: Thermometers in kitchen sandwich cooler, bar cooler (built in digital thermometer), and Tappan refrigerator at time of inspection. Grease covered cardboard removed from beneath fryer and floor cleaned, ventilation hood cleaned, and dirty fan removed from kitchen and cleaned. All violations corrected from previous inspection. Owner Denise Edwards states that the walk in cooler may be replaced and along with the kitchen floor when the establishment is closed the week of July 4, 2017. Please notify this office prior to any kitchen remodeling or equipment replacing. [email protected] (1.5) |
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| Date: 2017-01-17 | Type: Inspection |
Violations:
2 critical,
9 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. 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 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 Item 8C: Improper use and storage of clean, sanitized equipment and utensils 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 Comments: Condensation observed on some products in walk-in cooler, verified products within measured 45F or less. Cook Linda Dunn states wing buckets are only rinsed at end of shift and cleaned at end of the night; education provided. Discussed sick food worker policy. Per Linda Dunn, all violations shall be corrected by February 16, 2017. Present: D. Brodie, J. Zaremski, L. Carney. 2.5 |
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| Date: 2016-10-27 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
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) Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Inspection performed by Nancy K-Schicker |
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| Date: 2016-02-24 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Comments: Inspected by D. Brodie and J. Zaremski. Discussed proper cooling methods and sick food worker policy with Denise Edwards (owner) and the cook; owner states that she will be purchasing an ice wand for more efficient cooling. Verified adequate knowledge of proper heating and hot-holding temperatures. All observed items were being held at proper temperatures at time of inspection. All violations cited on previous inspection appear to be corrected at this time. Gary Edwards (owner) states that a sink with indirect drain and a hand wash sink will be installed in the kitchen in July 2016. Risk level reevaluated at time of inspection. (2.5) |
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| Date: 2015-03-19 | Type: Inspection |
Violations:
1 critical,
4 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions 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: 2014-11-25 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
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| Date: 2013-09-26 | Type: Inspection |
Violations:
2 critical,
7 noncritical |
|
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. 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 8D: Single service items reused, improperly stored, dispensed, not used when required Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions |
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| Department of State (DOS) ID | 3079217 |
| Entity Name | MY SALOON, INC. |
| Initial DOS Filing Date | 2004-07-16 |
| Entity Type | DOMESTIC BUSINESS CORPORATION |
| DOS Process Name | MY SALOON, INC. |
| DOS Process Address |
302 Geise Road Darien Center NEW YORK 14040 |
| Location Name | MY SALOON, INC. |
| Location Address |
1928 Broadway Darien Center NEW YORK 14040 |
| Street Address | 1928 BROADWAY |
| City | DARIEN |
| State | NY |
| Zip | 14040 |
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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).