GENE'S (Health Operation# 564819) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is June 11, 2018.
| NYS Health Operation ID | 564819 |
| Operation Name | GENE'S |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
4113 Main Street Port Henry NY 12974 |
| Municipality | MORIAH |
| County | ESSEX |
| Permitted Operator Name | WALTER WOJEWODZIC |
| Permit Expiration Date | 05/31/2019 |
| Local Health Department | Saranac Lake District Office |
| NYSDOH Gazetteer | 152200 |
| Date: 2018-06-11 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 8B: In use food dispensing utensils improperly stored Comments: All temperatures taken using DOH thermapen were within acceptable ranges. Hot holding temperatures: Michigan sauce- 171 degrees F. Cold holding temperatures: milk- 35 degrees F, sliced tomatoes- 38 degrees F, sliced Swiss cheese- 39 degrees F. |
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| Date: 2017-06-20 | Type: Inspection |
Violations:
0 critical,
2 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) Comments: All violations from prior inspection have been corrected. Food temperatures: Michigan sauces (refrigerated): 42-44 degrees f, sliced tomatoes 44 degrees F., sliced American cheese 45 degrees f., hot dogs 191 degrees F., Michigan sauce 175 degrees F. |
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| Date: 2016-09-21 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: No violations were observed. All violations observed during previous inspection have been corrected. All cold and hot food temperatures measured were acceptable. Discussed completing a cooling log for at least one batch of Michigan sauce per week. | ||
| Date: 2016-05-03 | Type: Inspection |
Violations:
2 critical,
2 noncritical |
|
Item 1B (Critical): Water/ice: unsafe, unapproved sources, cross connections Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Item 8B: In use food dispensing utensils improperly stored Comments: Discussed proper cooling methods for foods such as Michigan sauce. All food temperatures measured were within proper range (43 degrees F. and below to 188 degrees F. and above). |
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| Date: 2015-08-19 | Type: Inspection |
Violations:
2 critical,
4 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 16: Miscellaneous, Economic Violation, Choking Poster, Training. 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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Comments: Michigan sauce 182 deg.F., American cheese 41 deg. F. and cheddar was 38 deg. F. Education was provided about proper cooling of potentially hazardous foods. |
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| Date: 2014-06-17 | Type: Inspection |
Violations:
2 critical,
3 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 1B (Critical): Water/ice: unsafe, unapproved sources, cross connections Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Comments: Cooling of Michigan sauce was reviewed. 3 bay dishwashing and disposal of mop water in the toilet. |
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| Date: 2013-05-07 | Type: Inspection |
Violations:
1 critical,
3 noncritical |
|
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 8C: Improper use and storage of clean, sanitized equipment and utensils Comments: Cold holding in refrigerator: Michigan Sauce = 41.2 deg. F. Hot holding: Michigan Sauce = 178.2 deg.F. Reviewed cooling logs for Michigan sauce. Discussed cooking temperatures. Hot dogs must be cooked to and hot held at or above 140 deg. F. The method of cold holding on a hotel pan with an ice block is ineffective and will not cold hold the top portion of potentially hazardous food at. of below 45 deg. F. Please use Cambro Coldfest or similar containers or use time as a public health control. Contact me at dwb06 for information about time as a public health control. |
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| Date: 2012-04-06 | Type: Inspection |
Violations:
1 critical,
4 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 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 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained 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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
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| Date: 2011-05-13 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2011-04-01 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions |
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| Date: 2010-04-23 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred |
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| Date: 2009-04-10 | Type: Inspection |
Violations:
2 critical,
6 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 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 8B: In use food dispensing utensils improperly stored 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 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred |
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| Date: 2008-05-30 | 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 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. 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 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Item 16: Miscellaneous, Economic Violation, Choking Poster, Training. |
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| Street Address | 4113 MAIN STREET |
| City | PORT HENRY |
| State | NY |
| Zip | 12974 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| EMIL'S | Walt Wojewodzic | 4113 Main Street, Port Henry, NY 12974 | 2006-06-21 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| DOCKSIDE CAFE @ VS MARINA | Ronald Van Slooten | 54 Harbour Lane, Port Henry, NY 12974 | 2018-08-03 |
| PORT HENRY KNIGHTS OF COLUMBUS | Port Henry Knights of Columbus Building Asso. Inc. | 4253 Main Street, Port Henry, NY 12974 | 2018-03-14 |
| THE BISTRO PUB | The Bistro & Pub | 4264 Main Street, Port Henry, NY 12974 | 2013-11-21 |
| BONI'S BISTRO & PUB, LLC | Boni Edwards | 4264 Main Street, Port Henry, NY 12974 | 2012-04-06 |
| FRANK'S KNOTTY PINE | Elizabeth Slycord | 4331 Main Street, Port Henry, NY 12974 | 2018-08-10 |
| TOWN OF MORIAH COUNTRY CLUB | Frank Gilbo | 3122 Broad Street, Port Henry, NY 12974 | 2018-07-03 |
| GOLDEN PALACE | Golden Palace Inc. | 3266 Broad Street, Suite 2, Port Henry, NY 12974 | 2018-05-18 |
| KING GEORGES RESTAURANT | King Georges Restaurant, Inc. | 3262 Broad Street, Port Henry, NY 12974 | 2017-04-28 |
| GEORGE'S II | Laura Muniz | 3262 Broad Street, Port Henry, NY 12974 | 2015-12-17 |
| GOLDEN PALACE CHINESE | Xian Ji Wang & Ze Yun Wang | 3266 Broad Street, Suite 2, Port Henry, NY 12974 | 2015-12-08 |
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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).