Himalaya Restaurant (Health Operation# 760921) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is November 27, 2018.
| NYS Health Operation ID | 760921 |
| Operation Name | Himalaya Restaurant |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
78 Margaret Street Plattsburgh NY 12901 |
| Municipality | PLATTSBURGH |
| County | CLINTON |
| Permitted Corporation Name | Yangser Dorjee, LLC |
| Permitted Operator Name | Tenzin Dorjee |
| Permit Expiration Date | 12/31/2019 |
| Local Health Department | Clinton County |
| NYSDOH Gazetteer | 096100 |
| Date: 2019-03-01 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: The cooks were reminded that the sink cloth is used for wiping kitchen surfaces; therefore, must be stored in sanitizer inbetween uses. | ||
| Date: 2018-11-27 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Comment: No violations observed. Facility had been closed the previous week for super deep cleaning of all surfaces and those surfaces behind and beneath equipment. Facility operator and staff had always maintained a very clean and sanitary kitchen as noted in past inspections. However, once a year facility closes and cleaning, painting, tile or floor intallation occurs. There was some new tile work done this past week on the walls behind the two bay prep sink and where the trash receptacle is located. Items checked during inspection included: accuracy of metal stem food probe thermometer, proper cold holding, availability of handwashing in food prep area, availability of sanitizer for wiping cloths, proper food storage and general sanitation. Based on what has been observed in past inspections, facility cooks and immediately serves all menu items (vegetables) except for the meat and rice. The meat is cooked, cooled and reheated for immediate service. The rice is cooked, hot held and served on order. Inspector discussed the cooling of the meat (couple pounds) using the freezer to cool below 45 F and move to the refrigerator. When the meat is reheated, it is for immediate service, no hot holding. Pictures were taken of the very clean kitchen. | ||
| Date: 2018-02-27 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Reviewed the need to know when a cooling food is at 120°F and the total amount of time to go from 120°F to 70°F, and then to below 45 °F. | ||
| Date: 2017-12-13 | 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 included: availability of hand washing in food prep area; proper concentration of sanitizer for wiping cloths, proper heat sanitizing by dishwasher, accuracy of food probe thermometer, proper cold holding, proper food storage and general sanitation. Uncovered trays of cooked and cooled (frozen) Momo were found in freezer located in dry storage room. It was observed and learned that the cooled momo are then placed in zip lock bags. A few bags are kept in freezer located in kitchen for easy access. File review indicated basic momo consists of meat or vegetables encased in flour dough and steamed thourghly on order. The momos are served with thin sliced cabbage salad. According to operator, the cabbage salad is the only menu item that is not cooked. Available gloves, to handle cabbage salad were observed during inspection. A HACCP excercise will be done on the preparation of momo in 2018. |
||
| Date: 2017-05-10 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Comments: Comment: Items checked during inspection include: availability of handwashing in food prep area, availability of barrier or gloves when prepping "ready to eat" (Momo) salad, accuracy of food probe thermometer, proper Hot and Cold holding, proper concentration of sanitizer for wiping cloths, proper heat sanitizing by dishwasher, proper storage of food items (cross contamination potential) and general sanitation. Discussed prep process of meat based menu items and conducting a HACCP exercise for the next inspection. Meat items chicken, beef and pork are cooked, breifly cooled to slice or cut into smaller pieces and than cooled completely in freezer. The meat is reheated to order. Inspector will call ahead to schedule HACCP. |
||
| Date: 2017-03-04 | Type: Inspection |
Violations:
2 critical,
1 noncritical |
|
Item 6B (Critical): Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F. 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 Comments: All violations must be corrected and are subject to enforcement. It is encouraged that the operator review the approved catering plan. The operator is not following the approved catering plan. This inspection took place at the City of Plattsburgh gym. |
||
| Date: 2016-12-08 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Comment: No violations observed. A new large prep cooler was acquired and new floor installed since the last inspection. Checked for availability of handwashing, proper sanitizer concentration, accuracy of food probe thermometer, proper cold holding and general sanitation. Meat is cooked, cooled and sliced daily and reheated to order. It is a very sanitary food service setting. | ||
| Date: 2016-02-11 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: No violations observed. Facility appears very clean and well organized. There were containers of recently chopped cabage and tomatoes on the counter during inspection. They are pulled from the refrigerator when an order is placed. According to operator, they intend to remove the current serving door and replace it with a serving window. Acquire a new prep cooler that will be setup to hold the chopped vegetables mentioned before and other food items. The objective is to improve effeciency and flow of the kitchen. It was learned that, with the existing serving door, it can be quite crowded in the kitchen when it is busy. Inspector requested an up dated sketch from operator that shows the new kitchen layout. | ||
| Date: 2015-10-27 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Comment: No violations observed. Discussed preparation process of meat related menu items with operator. Only enough frozen meat is thawed via boiling water to serve on that particular day. (No leftover thawed meat is saved for next day service.) After thawing, the meat is moved to the refrigerator until an order is placed. At that point, the meat is, chopped, cooked and served. The thawed meat items observed in refrigerator on day of inspection appeared to be cooked. Though the time between thawing and cooking and serving this meat is at most six hours, please monitor temperature with food probe thermometer at the end of boiling prior to placement into refrigerator. Cooking should be a one step process. The dumpling (beef) is the only other meat menu item that is cooked, cooled, reheated and served. Well run operation. | ||
| Date: 2014-12-02 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2014-05-01 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 8F: Improper thawing procedures used |
||
| Date: 2013-12-04 | Type: Inspection |
Violations:
1 critical,
1 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw 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) |
||
| Date: 2013-04-12 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions |
||
| Date: 2012-10-25 | Type: Inspection |
Violations:
2 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 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. 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) |
||
| Date: 2012-05-04 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
||
| Date: 2011-12-01 | Type: Inspection |
Violations:
2 critical,
2 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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions |
||
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| HIMALAYA RESTAURANT | Khang-ri Asian Food Inc. | 751 Central Park Avenue, Scarsdale, NY 10583 | 2018-03-30 |
| Department of State (DOS) ID | 4044748 |
| Entity Name | YANGSER DORJEE, LLC |
| Initial DOS Filing Date | 2011-01-20 |
| Entity Type | DOMESTIC LIMITED LIABILITY COMPANY |
| DOS Process Name | TENZIN DORJEE |
| DOS Process Address |
78 Margaret Street Plattsburgh NEW YORK 12901 |
| Street Address | 78 Margaret STREET |
| City | Plattsburgh |
| State | NY |
| Zip | 12901 |
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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).