Westside Ballroom (Health Operation# 683958) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is December 7, 2018.
| NYS Health Operation ID | 683958 |
| Operation Name | Westside Ballroom |
| Food Service Description | Food Service Establishment - Food Service Establishment |
| Facility Address |
253 New York Road Plattsburgh NY 12903 |
| Municipality | PLATTSBURGH |
| County | CLINTON |
| Permitted Corporation Name | West Side Ballroom Inc. |
| Permitted Operator Name | Theresa Garrow |
| Permit Expiration Date | 12/31/2019 |
| Local Health Department | Clinton County |
| NYSDOH Gazetteer | 096100 |
| Date: 2018-12-07 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Comment: No violations observed. Although inspector did have to call operator to find out when food service events would be taking place so, the kitchen manager did have the heads up that an inspection was imminent in the near future. However, reviewing past inspections show facility is very well managed from a food safety and sanitary stand point. The kitchen manager was in the process of trimming cuts of tenderloin being served to 80 diners later in the day. Inspector took pictures to substantiate "no violations cited." Metal stem food probe thermometer was accurate, sanitizer for wiping cloths was made up and had proper concentration, dishwasher was found to properly sanitize chemically and by heat, hand washing was available in food prep area, barrier (gloves) are available and used, food storage is proper and kitchen was found to be very sanitary. Kitchen manager is very well versed and discipline in practicing food safety. | ||
| Date: 2018-03-30 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean Comments: Comment: When inspector walked into kitchen, the kitchen manager was doning gloves and chopping greens. He washed his hand several times throughout inspection, indicating it was a routine practice and this has been observed in past inspections. Items checked during inspection included: accuracy of metal stem food probe thermometers, presence and accuracy of ambient thermometers in refrigeration units, availability of handwashing in food prep area, availability and use of gloves for handling "ready to eat" food, availability and proper concentration of sanitizer for wiping cloths, proper heat sanitizing by dishwasher, proper food storage in coolers and dry storage shelves and general sanitation. Discussed preparation of menu items to be served at the facility later in the evening. Facility kitchen manager is very knowledged and disciplined in food service operations and food safey. |
||
| Date: 2017-11-02 | Type: Inspection |
Violations:
1 critical,
1 noncritical |
|
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. 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 Comments: Comment: Menu served on day of inspection included: chicken wraps, chips, salad and cookies. Chicken was cooked earlier in the day, cooled, chopped, placed back in cooler and then placed on ice bath during assembly of the wrapped sandwiches. Individual salads were also prepared. A total of 70 plus servings were prepared for the event. Items checked during inspection included : accuracy of food probe thermometer, proper cold holding, availability of handwashing in food prep area, use of barrier (gloves) when handling "ready to eat" food, proper concentration of sanitizer for wiping cloths, verified heat sanitizing by dishwasher, proper food storage and general sanitation. All equipment and shelfing units looked very clean. It was learned that the wire shelfing was power washed within the last month. well maintained facility. |
||
| Date: 2017-06-16 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas Comments: Comment: Items checked during inspection include: availability of handwashing in food prep area and food worker bathroom, availability of gloves for when handling "ready to eat" food, accuracy of food probe thermometer, proper hot and cold holding, accuracy of ambient thermometers, proper concentration of sanitizer for wiping cloths, proper heat sanitizing of dishwasher, proper storage of food and general sanitation. Discussed prep of menu items being served for the event. All prep occurs on day of event, which included: NY strip steak (individual serving cuts were prepared, chicken (breaded), potatoes (mashed), pasta (cooked, cooled and steamed for reheat), geen beans and carrots. Also, during extended times of preparation, trays of food items are kept on ice beds to keep cold during prep. The food is cooked just prior to service which typically goes for an hour. Also, plates are heated to help keep plated food hot until served to patron during large events. Well run operation. |
||
| Date: 2016-12-02 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: This is the second 2016 routine inspection. All critical control points for todays menu where either witnessed or interviewed to be achieved. | ||
| Date: 2016-10-08 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: This is the first 2016 routine inspection. Today's menu was make and serve sandwiches. The only cooked item was resently cubed grilled chicken at 60-68*F, in the process of assembly. Cubing and placement in refrigerator achieved rapid cooling from 120-70*F.To achieve rapid cooling from 70 to 45*F or service for immediate consumption and sandwich assembly at the same time; the operator was instructed to keep a small amount on the counter for assembly with the remaining portion to be kept under refrigeration. Inspector explained how the procedure will avoid a critical violation of leaving chicken at room temperature. All of todays menu critical control point requirerments were observed by inspector, and achieved by operator. | ||
| Date: 2015-12-04 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2015-08-28 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2014-12-09 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2014-03-12 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2013-12-31 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2013-03-19 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2012-11-30 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
||
| Date: 2012-03-16 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2011-01-27 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2010-11-16 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2009-12-19 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Street Address | 253 New York ROAD |
| City | Plattsburgh |
| State | NY |
| Zip | 12903 |
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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).