LIL' NONY'S BAKERY (Health Operation# 565673) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is September 6, 2018.
| NYS Health Operation ID | 565673 |
| Operation Name | LIL' NONY'S BAKERY |
| Food Service Description | Food Service Establishment - Restaurant/Catering Operation |
| Facility Address |
1385 County Route 29 Olmstedville NY 12857 |
| Municipality | MINERVA |
| County | ESSEX |
| Permitted Operator Name | JAN HOGAN SEAN HOGAN |
| Permit Expiration Date | 06/30/2019 |
| Local Health Department | Saranac Lake District Office |
| NYSDOH Gazetteer | 155700 |
| Date: 2018-09-06 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
Item 14C: Pesticide application not supervised by a certified applicator Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans 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) |
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| Date: 2018-06-15 | Type: Inspection |
Violations:
2 critical,
2 noncritical |
|
Item 7F (Critical): Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours. 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 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions 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: The catering menu was received at the time of inspection. Designated shelving for shallow sheet pans must be allocated in the walkin cooler. 1 Cambro hot box, 5 chaffing dishes and other hot holding equipment is on site. An igloo cooler with ice is used for cold holding. Proper procedures for catering preparation, storage, transport and serving were discussed. Equipment present on site is adequate for small catered events. |
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| Date: 2017-08-10 | Type: Inspection |
Violations:
5 critical,
6 noncritical |
|
Item 4C (Critical): Foods or food area/public area contamination by sewage or drippage from waste lines. 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 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). 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) Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 14C: Pesticide application not supervised by a certified applicator Item 16: Miscellaneous, Economic Violation, Choking Poster, Training. |
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| Date: 2016-06-16 | 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) Comments: Temperatures taken with DOH thermocouple were observed to be cole slaw 46 degrees F, sliced cheese 40 degrees F, and soup 42 degrees F. Adequate sanitizing was observed in dishwasher when run. |
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| Date: 2015-08-26 | Type: Inspection |
Violations:
3 critical,
4 noncritical |
|
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. 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 8C: Improper use and storage of clean, sanitized equipment and utensils Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
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| Date: 2014-05-09 | Type: Inspection |
Violations:
2 critical,
3 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 7F (Critical): Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two 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) Item 8C: Improper use and storage of clean, sanitized equipment and utensils Comments: dishwashing and cooling procedures were reviewed. All cold holding and hot holding temperatures, other than those noted as a violation, were appropriate. |
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| Date: 2013-08-01 | Type: Inspection |
Violations:
2 critical,
9 noncritical |
|
Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 11D: Non food contact surfaces of equipment not clean 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 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 |
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| Date: 2012-06-04 | Type: Inspection |
Violations:
1 critical,
1 noncritical |
|
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Item 16: Miscellaneous, Economic Violation, Choking Poster, Training. |
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| Date: 2011-07-07 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
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| Street Address | 1385 COUNTY ROUTE 29 |
| City | OLMSTEDVILLE |
| State | NY |
| Zip | 12857 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| MASEROLLY'S GRAND SOFT | Jan Hogan Sean Hogan | 1385 County Route 29, Olmstedville, NY 12857 | 2007-05-25 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| The Lucky Leprechaun FS | Lg Mather Ventures Dba Lucky Leprecha | 612 Morse Memorial Highway, Olmstedville, NY 12857 | 2011-12-15 |
| MINERVA CENTRAL | Minerva Central School | 1466 County Route 29, Olmstedville, NY 12857 | 2018-10-25 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| MINERVA CENTRAL | Minerva Central School | 1466 County Route 29, Olmstedville, NY 12857 | 2018-10-25 |
| THE OWL AT TWILIGHT | Knight Owl Hospitality, Inc. | 1322 County Route 29, Olmstedville, NY 12857 | 2018-09-06 |
| THE OWL AT TWILIGHT | Joanne Dwyer | 1322 County Route 29, Olmstedville, NY 12857 | 2013-08-01 |
| The Lucky Leprechaun FS | Lg Mather Ventures Dba Lucky Leprecha | 612 Morse Memorial Highway, Olmstedville, NY 12857 | 2011-12-15 |
| MASEROLLY'S GRAND SOFT | Jan Hogan Sean Hogan | 1385 County Route 29, Olmstedville, NY 12857 | 2007-05-25 |
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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).