SIMPLY THAI (Health Operation# 774778) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is October 5, 2017.
| NYS Health Operation ID | 774778 |
| Operation Name | SIMPLY THAI |
| Food Service Description | Food Service Establishment - Food Service Establishment |
| Facility Address |
139 Main Street Oneonta NY 13820 |
| Municipality | ONEONTA |
| County | OTSEGO |
| Permitted Corporation Name | S & B OF ONEONTA LLC |
| Permitted Operator Name | Lily Karabinis |
| Permit Expiration Date | 08/31/2020 |
| Local Health Department | Oneonta District Office |
| NYSDOH Gazetteer | 380100 |
| Date: 2019-02-01 | Type: Inspection |
Violations:
1 critical,
8 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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces 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) 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 8C: Improper use and storage of clean, sanitized equipment and utensils Comments: All violations must be corrected and violations may result in enforcement. If the sewer pipe in the basement is determined to still be in use, then either a gutter must be placed beneath the pipe or the storage racks moved to a different location in order to protect the food from contamination if the pipe should start to leak. The same applies to the prep table located in this same area. Temperatures of food stored in the upper compartments of the three Bain Marie units in the Main Kitchen were measured to be 40 degrees F or lower. Food in the Walk-In Cooler was measured to be below 40 degrees F also, except where noted. Hot held food, such as peanut sauce and steamed rice, were measured to be at least 140 degrees F. The final rinse on the Mechanical Dish Washer had a chlorine residual of about 50 ppm. Report e-mailed. |
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| Date: 2017-10-05 | Type: Inspection |
Violations:
1 critical,
3 noncritical |
|
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). 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: Temperatures taken of food items and in refrigeration were found to be acceptable unless otherwise noted. |
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| Date: 2016-08-05 | Type: Inspection |
Violations:
0 critical,
7 noncritical |
|
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 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: Temperatures taken of food items and in refrigeration are found to be acceptable. Storage shelves were moved in the basement, no longer under cast iron pipe. Please mail report to 139 Main st Oneonta 13820 |
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| Date: 2015-10-02 | Type: Inspection |
Violations:
2 critical,
6 noncritical |
|
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). 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 16: Miscellaneous, Economic Violation, Choking Poster, Training. 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Discussed deficiencies with the owner. The owner will check and verify that the Cast Iron Sewer Pipe is still being used and if it is, then they must either put a gutter beneath this pipe to direct any leakage away from the Dry Food Items or move the Food away from this pipe. The following temperatures were measured (degrees F): Upper Compartment Bain Marie in front of stove/grill - Sliced Tomatoes - 43.2, Cooked Beef - 41.5, Cooked Pork - 47.1; Upper Compartment Salad Bain Marie - Sliced Tomatoes - 39.6; Cooked White Rice in Warmer - 162.7; Display Cooler - Cooked Battered Tofu - 36.1. The Fire Suppression on the Ventilation Hood was inspected in August 2015 and the Final Rinse on the Mechanical Dish Washer had a chlorine residual of 100 ppm. Report e-mailed. |
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| Date: 2015-03-20 | Type: Inspection |
Violations:
0 critical,
9 noncritical |
|
Item 8B: In use food dispensing utensils improperly stored 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 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 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions 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 Comments: Discussed deficiencies with the operator and the frequency of changing the gloves. The following food temperatures were measured (degrees F): Sandwich Bain Marie Upper Compartment - Sliced Tomatoes - 39.8, Sliced Beef - 39.7, Sliced Pork - 39.8; lower Compartment Sliced Chicken in bucket - 40.0; salad Bain Marie - Sliced Tomatoes - 39.9. Hot Held Items - Cooked Rice - 166.7 and Coconut Soup - 202.3 degrees F. Thermometers were present in all Refrigeration Units, and the rine water on the Dish Washer had a chlorine residual of about 100 ppm. Report e-mailed. |
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| Date: 2014-05-29 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Multiple locations with disposable gloves in kitchen and down stairs prep areas. Cooks using gloves and other cooking utensils to eliminate bare hand contact. Further discussion with owner/ manger about proper barrier use during cooking and preparation of food. Food prep cooler at 42 degrees. Stir fry cooler at 38 degrees. No additional thawing of items observed at time of inspection. | ||
| Date: 2014-03-04 | Type: Inspection |
Violations:
1 critical,
3 noncritical |
|
Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. Item 8B: In use food dispensing utensils improperly stored 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) Comments: Discussion of bare hand contact empathized during inspection. Proper sanitizer for cleaning cloths discussed. |
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| Date: 2013-03-21 | Type: Inspection |
Violations:
0 critical,
5 noncritical |
|
Item 8F: Improper thawing procedures used 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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
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| Date: 2012-07-30 | Type: Inspection |
Violations:
1 critical,
5 noncritical |
|
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 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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions |
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| Street Address | 139 MAIN STREET |
| City | ONEONTA |
| State | NY |
| Zip | 13820 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
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| ITALIAN ICE'S | All American Cafe · Pioneer Patio Restaurant, Inc. | 139 Main Street, Cooperstown, NY 13326 | 2018-05-30 |
| HUDSON COFFEE TRADERS, INC. | Tim Brooks | 139 Main Street, New Paltz, NY 12561 | 2017-02-27 |
| T & T'S COUNTRY KITCHEN | Tracy Staroba | 139 Main Street, Jefferson, NY 12093 | 2011-04-01 |
| CORFU DINER | L3t Restaurant, LLC | 139 Main Street, Oneonta, NY 13820 | 2010-12-31 |
| SENTIMENTAL JOURNEY | Jean Stinebrickner | 139 Main Street, Boonville, NY 13309 | 2007-04-19 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| J & D'S WAGON WHEEL | Julie & Donald Beers | 18 Water Street, Oneonta, NY 13820 | 2018-11-07 |
| DOMINOS PIZZA | K3 Works Inc. | 20 Clinton Plaza, Oneonta, NY 13820 | 2018-10-22 |
| ONEONTA BAGEL COMPANY | Rehab Support Services Inc. | 171 Southwest Main Street, Oneonta, NY 13820 | 2018-09-05 |
| NOVELTY LOUNGE | Novelty Lounge, Inc. | 149 Main Street, Oneonta, NY 13820 | 2018-08-22 |
| THE YELLOW DELI | Yellow Deli Oneonta LLC | 134 Main Street, Oneonta, NY 13820 | 2018-06-29 |
| FIESTA MEXICAN RESTAURANT | Sue Gar, LLC | 19 Clinton Plaza, Oneonta, NY 13820 | 2018-06-27 |
| MEXICAN JAMAICAN DINER | William Stone | 160 Main Street, Oneonta, NY 13820 | 2018-05-18 |
| CHOP CHOICE | Chop Choice, Inc. | 156 Main Street, Oneonta, NY 13820 | 2016-12-09 |
| ONEONTA THEATRE GROUP, INC. | Tom Cormier | 47 Chestnut Street, Oneonta, NY 13820 | 2016-07-29 |
| BILL'S KITCHEN | William Stone | 160 Main Street, Oneonta, NY 13820 | 2016-07-13 |
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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).