PARKERS GRILLE & TAP HOUSE
Carol Hendrickson


Address: 86-88 Fall Street, Seneca Falls, NY 13148

PARKERS GRILLE & TAP HOUSE (Health Operation# 753076) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is September 4, 2018.

Business Overview

NYS Health Operation ID 753076
Operation Name PARKERS GRILLE & TAP HOUSE
Food Service Description Food Service Establishment - Restaurant
Facility Address 86-88 Fall Street
Seneca Falls
NY 13148
Municipality SENECA FALLS
County SENECA
Permitted Operator Name CAROL HENDRICKSON
Permit Expiration Date 01/31/2019
Local Health Department Seneca County
NYSDOH Gazetteer 492300

Inspection Results

Date: 2019-01-15 Type: Inspection Violations: 1 critical, 1 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)
Comments: AMD-2 IN FILE
Date: 2018-09-04 Type: Inspection Violations: 1 critical, 5 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 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
Comments: ADM-2 IN FILE
Date: 2018-01-17 Type: Inspection Violations: 2 critical, 0 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 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
Comments: Food workers should change gloves frequently to eliminate bare hand contact. ADM-2 IN FILE
Date: 2017-10-18 Type: Inspection Violations: 1 critical, 2 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 11D: Non food contact surfaces of equipment not clean
Comments: hot holds at >140F (actual temp 163F) gloves in use discussed proper cooling of soups 120-70F within 2 hours; 70F-45F within 4 hours reheat to 165F; hold at 140F ADM-2 IN FILE
Date: 2017-05-02 Type: Inspection Violations: 3 critical, 0 noncritical
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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.
Comments: SOUPS HELD PROPERLY AT > 140F ACTUAL TEMPS 156-164F GLOVES IN USE AND FREQUENT CHANGING OBSERVED WELL DONE BURGER COOKED TO PROPER TEMPERATURE >158F ACTUAL TEMPERATURE 181F DISCUSSED PROPER COOLING OF FOODS LARGE AMOUNTS MUST BE COOLED IN SMALLER PORTIONS, UNCOVERED, WITH OR WITH OUT ICE IN COOLER OR FREEZER ADM-2 IN FILE
Date: 2016-03-31 Type: Inspection Violations: 0 critical, 2 noncritical
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
Comments: Walkin cooler is not large enough to accommodate the restaurant volume Med well burgers cooked to > 155F actual temperature is 167F; Hot holds were at >140F actual temperature 157-162; Gloves in use at time of inspection; hair restraints in place;
Date: 2015-01-28 Type: Inspection Violations: 3 critical, 6 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 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods.
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 8B: In use food dispensing utensils improperly stored
Item 8C: Improper use and storage of clean, sanitized equipment and utensils
Comments: Reviewed proper cooling procedures and glove use. In time HACCP was conducted for the chicken noodle soup. Sick worker policy was reviewed.
Date: 2014-06-16 Type: Re-Inspection Violations: 2 critical, 1 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 8F: Improper thawing procedures used
Comments: adm-2 in file
Date: 2014-02-06 Type: Inspection Violations: 3 critical, 6 noncritical
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
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 2B (Critical): Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between.
Item 8C: Improper use and storage of clean, sanitized equipment and utensils
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 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
Comments: adm-2 in file
Date: 2013-01-18 Type: Inspection Violations: 3 critical, 3 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 5E (Critical): Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required.
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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)
Comments: reviewed proper glove use with kitchen staff changes must be made between contact with contaminated surfaces and ready to eat foods..
Date: 2012-01-26 Type: Inspection Violations: 0 critical, 0 noncritical
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Item 11D: Non food contact surfaces of equipment not clean
Item 9A: Inadequate personal cleanliness

Office Location

Street Address 86-88 FALL STREET
City SENECA FALLS
State NY
Zip 13148

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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).