THE PATIO
Ladino Inc.


Address: 1133 Pleasantville Road, Briarcliff Manor, NY 10510

THE PATIO (Health Operation# 535461) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is May 7, 2018.

Business Overview

NYS Health Operation ID 535461
Operation Name THE PATIO
Food Service Description Food Service Establishment - Food Service Establishment
Facility Address 1133 Pleasantville Road
Briarcliff Manor
NY 10510
Municipality BRIARCLIFF
County WESTCHESTER
Permitted Corporation Name LADINO INC.
Permitted Operator Name ALBERTO LADINO
Permit Expiration Date 11/30/2018
Local Health Department Westchester County
NYSDOH Gazetteer 593102

Inspection Results

Date: 2018-05-07 Type: Re-Inspection Violations: 0 critical, 8 noncritical
Item 13A: Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
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)
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 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)
Comments: Discussed: Ticket #7515 issued at this time for bare hand contact on ready to eat foods, as observed on the report dated 4/30/18. Waiver issued at this time; Air gap for the dish machine, front ice bin and dipper well must be shown.; Single door low boy refrigerator, with prior condensate issue, not in use and to be replaced.; Remaining violations must be corrected as soon as possible and will be checked for compliance during the next routine inspection.
Date: 2018-04-30 Type: Inspection Violations: 1 critical, 17 noncritical
Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Item 8B: In use food dispensing utensils improperly stored
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 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 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
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 13A: Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
Comments: Discussed: Ticket to be issued for bare hand contact on ready to eat foods.; Slicer cleaned and taken apart after lunch service and at closing.; Adequate storage of wiping cloths and ticket issuance.; Front service area three bay sink not used for dish washing, only hand washing, all dishes cleaned in kitchen. If front three bay sink to be utilized for cleaning soiled items, a longer faucet capable of reaching all three basins must be provided.; Convection oven permitted for the use of dry baked goods only.; Soda machine cleaned twice a week.; Air gap for the dish machine, front ice bin and dipper well must be shown.; Re-inspection on or about 5/2/18.
Date: 2017-05-04 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Comments: computer malfunction see file for report
Date: 2017-04-28 Type: Inspection Violations: 5 critical, 8 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 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and 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 1H (Critical): Food from unapproved source, spoiled, adulterated on premises.
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 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 13B: Garbage storage areas not properly constructed or maintained, creating a nuisance
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
Comments: computer malfunction see file for report
Date: 2016-12-13 Type: Inspection Violations: 0 critical, 8 noncritical
Item 13A: Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
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 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Comments: Discussed: Wiping cloth procedures.; Use of sanitizer test strips.; Gloves changing, elimination of cross contamination.; Employee eating and drinking.; Convection oven for dry baked goods only. Oven must never create a nuisance.; Three bay sink, at front service area, not used to wash soiled items. All soiled items washed in the back 3 bay sink/dish machine.; Frequency of soda machine cleaning.; Frequency of used oil pick-up.; Violations must be corrected as soon as possible and will be checked for compliance during the next routine inspection.
Date: 2016-02-16 Type: Re-Inspection Violations: 0 critical, 3 noncritical
Item 11D: Non food contact surfaces of equipment not clean

Office Location

Street Address 1133 PLEASANTVILLE ROAD
City BRIARCLIFF MANOR
State NY
Zip 10510

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Competitor

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Dataset Information

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).