Hot Tamale
Marc Morley


Address: 34 Market Street, Potsdam, NY 13676

Hot Tamale (Health Operation# 750612) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is January 31, 2018.

Business Overview

NYS Health Operation ID 750612
Operation Name Hot Tamale
Food Service Description Food Service Establishment - Restaurant
Facility Address 34 Market Street
Potsdam
NY 13676
Municipality POTSDAM
County ST LAWRENCE
Permitted Operator Name Marc Morley
Permit Expiration Date 03/31/2019
Local Health Department Canton District Office
NYSDOH Gazetteer 442900

Inspection Results

Date: 2018-01-31 Type: Inspection Violations: 0 critical, 14 noncritical
Item 11D: Non food contact surfaces of equipment not clean
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
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 8D: Single service items reused, improperly stored, dispensed, not used when required
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Item 8B: In use food dispensing utensils improperly stored
Comments: The reach-in freezer for the facility is currently down. The unit will be removed and replaced. Facility is storing some food items , mostly meats, in the Between the Buns walk-in cooler in the basement. Inspector left several pamphlets with the manager including: reheating and cooling, hand washing, cooling fact sheet, glove use and hand wash stickers. The wash-rinse-sanitizer sheet and self-inspection checklist will be emailed to the manager along with requested food temperature log sheets.
Date: 2017-01-30 Type: Inspection Violations: 0 critical, 11 noncritical
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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 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 8D: Single service items reused, improperly stored, dispensed, not used when required
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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: 1) All temperatures, both hot and cold items, were within acceptable guidelines when checked by the inspector at the time of the inspection. 2) Inspector reviewed items stored in the basement storage area for Between the Buns and the Bourbon Barrel facilities. These include a prep area, dry goods storage, and a walk-in cooler. 3) Notice of inspection was left for the operator with the on-site manager.
Date: 2016-02-19 Type: Inspection Violations: 1 critical, 14 noncritical
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
Item 8D: Single service items reused, improperly stored, dispensed, not used when required
Item 13A: Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
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 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
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)
Comments: 1) All temperatures, with the exception of the item noted, both hot and cold were within acceptable levels when checked by the inspector. 2) Ten day letter provided to the manager at the time of the inspection .
Date: 2015-08-18 Type: Inspection Violations: 1 critical, 8 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 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Item 9A: Inadequate personal cleanliness
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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Date: 2014-12-12 Type: Inspection Violations: 0 critical, 1 noncritical
Item 16: Miscellaneous, Economic Violation, Choking Poster, Training.
Date: 2014-08-08 Type: Inspection Violations: 2 critical, 9 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 1D (Critical): Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
Item 11D: Non food contact surfaces of equipment not clean
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

Services with the same operation name

Operation Name DBA/Corporation Name Facility Address Last Inspection
Hot Tamale Marc Morley 67 Main Street, Canton, NY 13617 2018-01-25
Hot Tamale Steve Bond 34 Market Street, Potsdam, NY 13676 2019-02-25

Office Location

Street Address 34 Market Street
City Potsdam
State NY
Zip 13676

Services in the same location

Operation Name DBA/Corporation Name Facility Address Last Inspection
Hot Tamale Steve Bond 34 Market Street, Potsdam, NY 13676 2019-02-25

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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).