BUBBA'S BBQ (Health Operation# 590674) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is September 23, 2016.
| NYS Health Operation ID | 590674 |
| Operation Name | BUBBA'S BBQ/Inactive |
| Food Service Description | Food Service Establishment - Food Service Establishment |
| Facility Address |
1568 State Route 17b White Lake NY 12786 |
| Municipality | BETHEL |
| County | SULLIVAN |
| Local Health Department | Monticello District Office |
| NYSDOH Gazetteer | 525000 |
| Date: 2016-09-23 | Type: Inspection |
Violations:
0 critical,
8 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 Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures 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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Item 8D: Single service items reused, improperly stored, dispensed, not used when required Comments: Mac and cheese sauce at 140 degrees F and collard greens at 150 degrees F on hot top hold. Bottom cold reach in at 40 degrees F. Top cold hold jalapeños at 40 degrees F. Kitchen overall was clean. Microwaves and walk in coolers very clean. UV system viewed and working properly. |
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| Date: 2015-08-26 | Type: Inspection |
Violations:
1 critical,
8 noncritical |
|
Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. 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 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing 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) 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: Atoi = at time of inspection. Within walk-in cooler, observed one pan (approximately 24'' by 12'' in size and 3 inches in depth) of cooked chili with measured temperature of 108 degrees Fahrenheit (dF) at 2:35. Item was covered with plastic wrap, but had two holes made in the plastic for venting. Per cook, Mike, item finished cooking, was left out to cool for about ten minutes in ice bath and then was transferred to walk-in cooler half hour earlier (approx 2 pm). Item was completely uncovered by cook atoi, and it was discussed with cook that item must be cooled to 70 dF by 4 pm, while periodically measuring temperature using stem-type thermometer (and then to 45 dF or less by 8 pm). It was noted that item was stored in properly sized container and vented for proper cooling, but uncovered to ensure proper cooling. Hot-holding temperatures in hot-box and on steam table - macaroni and cheese: 168 & 180 dF, baked potato: 185 dF, pulled pork: 178 dF, cooked greens: 148 dF. Cold-holding in food prep cooler and salad bar - salad dressing 45 dF, coleslaw 42 dF, sliced tomatoes 45 dF, shredded mont jack cheese 47 (lid of open top cooler closed atoi to maintain temperature of foods at 45 dF or less). Discussed with dishwashing person and observed that proper washing method is implemented. Bar area - ok. |
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| Date: 2014-08-22 | Type: Inspection |
Violations:
1 critical,
5 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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans 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 Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions |
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| Date: 2012-09-28 | Type: Inspection |
Violations:
1 critical,
5 noncritical |
|
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
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| Date: 2010-10-09 | Type: Inspection |
Violations:
3 critical,
5 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 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. 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 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 9C: Hair is improperly restrained Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
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| Date: 2009-08-28 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2009-08-27 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2008-12-19 | Type: Inspection |
Violations:
1 critical,
2 noncritical |
|
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. 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: 2008-03-14 | Type: Inspection |
Violations:
0 critical,
7 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11D: Non food contact surfaces of equipment not clean |
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| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| BUBBA'S BBQ | Nick Marci | Stormville Flea Market, Stormville, NY 12582 | 2006-04-30 |
| Street Address | 1568 State Route 17B |
| City | White Lake |
| State | NY |
| Zip | 12786 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| BUSTERS | Busters Bbq | 1568 State Route 17b, White Lake, NY 12786 | 2006-09-29 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
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| THE BAKE HOUSE CAFE @ SC INTERNATIONAL AIRPORT | The Bake House | 37 County Road 183, White Lake, NY 12786 | 2018-04-12 |
| BETHEL MOTOR SPEEDWAY | Bethel Motor Speedway Inc. | 361 County Route 141, White Lake, NY 12786 | 2017-10-14 |
| PINK E'S LIGHTHOUSE | Pink E's Lighthouse LLC | 1510 State Route 17b, White Lake, NY 12786 | 2016-05-20 |
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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).