TITO SANTANA RESTAURANT (Health Operation# 783574) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is August 31, 2018.
| NYS Health Operation ID | 783574 |
| Operation Name | TITO SANTANA RESTAURANT |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
142 Main Street Beacon NY 12508 |
| Municipality | BEACON |
| County | DUTCHESS |
| Permitted Corporation Name | 3 LITTLE BIRDS CORP. |
| Permitted Operator Name | KAMEL JAMAL |
| Permit Expiration Date | 10/31/2019 |
| Local Health Department | Dutchess County |
| NYSDOH Gazetteer | 130100 |
| Date: 2018-12-26 | Type: Inspection |
Violations:
1 critical,
1 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 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Comments: Acceptable temperatures: beans at 152F, sauce at 156F, cheese at 45F basement cooler |
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| Date: 2018-08-31 | Type: Re-Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Comments: Follow-up to inspection of August 30. Facility has removed both of the improperly functioning coolers; purchased a new bain-marie cooler and brought in a replacement double reach-in cooler that will be serviced prior to being placed in service, per owner. Met with facility owner and general manager, whom both stated that a full staff meeting was held last night, and all staff were re-educated on the proper methods of reheating and cooling all cooked foods, the use of probe thermometers, and daily monitoring of cooler temperatures, as well as open communication with management. All previously issued violations were corrected during yesterdays' inspection, except for the hand-washing sink, which, per manager, is being replaced next week. |
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| Date: 2018-08-30 | Type: Inspection |
Violations:
4 critical,
2 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 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 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Item 7E (Critical): Other potentially hazardous foods requiring cooking are not heated to 140°F or above. Item 8C: Improper use and storage of clean, sanitized equipment and utensils Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Comments: Reinspection to take place tomorrow. Per discussion with Manager, this faciltily is confident that it can continue operations for the next few days with the loss of the double-display reach-in cooler. Manager stated this large cooler will need to be manually disassembled in order to remove it from the faciltity, before it can be replaced with a new cooler. Manager also stated he will purchse a new bain-marie today from a local retailer. |
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| Date: 2018-04-03 | 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 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) Comments: Reinspect in two weeks for hand-washing sink improvements. Acceptable temperatures: red bean ragout in table-top steam unit @ 154F, shredded pork in steam table @ 168F, cooked black beans in double display cooler @ 44F, raw tilapia in low-boy cooler @ 42F, beef shoulder in exterior WIC @ 44F. Dishwasher chlorine residual following final rinse cycle @ 100 + ppm- oK |
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| Date: 2017-11-17 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
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) Comments: Follow-up to meeting held with GM on October 18. Facility has made notable improvements to the daily operations including the proper monitoring of food temperatures, using appropriate thermometers to evaluate temperatures while reheating and hot-holding various foods, overall sanitary conditions, use of sanitary containers for wiping cloths, daily monitoring of cooling equipment interal temperatures, proper storage of facility supplies and implementing appropriate cooling methods for cooked foods. Violations noted above will be re-evaluated at the next, routine inspection. |
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| Date: 2017-09-29 | Type: Re-Inspection |
Violations:
0 critical,
3 noncritical |
|
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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing |
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| Date: 2017-09-26 | Type: Inspection |
Violations:
4 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 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Item 7F (Critical): Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours. Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures 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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Comments: Reinspection to take place on Friday, Sept. 29. Acceptable temperatures: pork empanadas in RIC @ 39F, raw shrimp in double display cooler @ 42F, reheated shredded pork- just off stove top @ 191F. Dishwasher chlorine residual following final rinse cycle @ 75 ppm- OK. |
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| Date: 2017-05-11 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Item 8B: In use food dispensing utensils improperly stored Comments: Acceptable temperatures: shredded pork in steam table @ 149F, cooked shredded pork in display cooler @ 41F, creama in RIC @ 43F, raw tilapia in bain-marie @ 39F. Dishwasher chlorine residual following final rinse cycle @ 100+ ppm- ok. Inspection includes complaint investigation. Complaint filed with this Department via email on May . |
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| Date: 2017-02-01 | Type: Inspection |
Violations:
2 critical,
0 noncritical |
|
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Item 7F (Critical): Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours. Comments: Follow-up to inspection of December 23, 2016. |
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| Date: 2016-12-23 | Type: Inspection |
Violations:
1 critical,
0 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. Comments: Reinspect in 3 weeks. Acceptable temperatures: rice in steam table @ 187F, tilapia in bain-marie @ 36F, corn chowder in small steam unit @ 169F, shredded pork in RIC @ 43F. |
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| Date: 2016-09-28 | Type: Re-Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) |
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| Date: 2016-09-15 | Type: Inspection |
Violations:
0 critical,
7 noncritical |
|
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 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Item 8D: Single service items reused, improperly stored, dispensed, not used when required Item 8F: Improper thawing procedures used Item 11D: Non food contact surfaces of equipment not clean 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: Reinspect in 10 days - 2 weeks. Acceptable temperatures: raw beef strips in bain-marie @ 38F, shredded chicken in steam table @ 167F, refried beans in large display cooler @ 43F. |
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| Date: 2016-05-13 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Follow-up to inspection of May 4. All previously issued violations have been corrected. No new violations observed. Food Safety training course presented in the Spanish language will be held in Poughkeepsie on June 8, 9:30 a.m. at 85 Civic Center Plaza, Suite 106. | ||
| Date: 2016-05-04 | Type: Inspection |
Violations:
1 critical,
3 noncritical |
|
Item 4C (Critical): Foods or food area/public area contamination by sewage or drippage from waste lines. 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 8B: In use food dispensing utensils improperly stored |
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| Department of State (DOS) ID | 4038037 |
| Entity Name | 3 LITTLE BIRDS CORP. |
| Initial DOS Filing Date | 2011-01-04 |
| Entity Type | DOMESTIC BUSINESS CORPORATION |
| DOS Process Name | 3 LITTLE BIRDS CORP. |
| DOS Process Address |
89 Roundhill Road Hopewell Junction NEW YORK 12533 |
| Street Address | 142 MAIN STREET |
| City | BEACON |
| State | NY |
| Zip | 12508 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| HISTORIC GROUNDS | Historic Grounds, LLC. | 142 Main Street, Whitehall, NY 12887 | 2018-03-30 |
| PUERTA MEXICANA | Puerta Mexicana Inc | 142 Main Street, East Rockaway, NY 11518 | 2018-10-18 |
| MIS KEBAB | Hemsin Inc. | 142 Main Street, East Rockaway, NY 11518 | 2017-07-27 |
| PO BOYS SANDWICHES | Po Boys Sandwiches LLC | 142 Main Street, East Rockaway, NY 11518 | 2017-01-27 |
| SWEET ALCHEMY BY AMELIA | Cassa Canesstro LLC | 142 Main Street, Port Washington, NY 11050 | 2012-12-11 |
| STORMY MONDAY'S SALOON | Rushton, LLC | 142 Main Street, Oneonta, NY 13820 | 2012-06-15 |
| CITY STEAK & SEAFOOD | City Steaks and Seafood, Inc. | 142 Main Street, Whitehall, NY 12887 | 2011-11-16 |
| THE BARKING DOG | The Barking Dog LLC | 142 Main Street, Beacon, NY 12508 | 2011-06-15 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| BANK SQUARE COFFEEHOUSE | Bank Square Coffeehouse Inc | 129 Main Street, Beacon, NY 12508 | 2018-09-06 |
| PANDORICA (CUP & SAUCER TEA ROOM) | Shirley Wenlock-hot | 165 Main Street, Beacon, NY 12508 | 2018-07-26 |
| BEACON CREAMERY | Ronald Iarossi | 134 Main Street, Beacon, NY 12508 | 2018-04-18 |
| CRUMB | Crust & Crumb Inc | 157 Main Street, Beacon, NY 12508 | 2012-10-12 |
| ARTISAN WINE SHOP | Artisan Wine Shop LLC | 180 Main Street, Beacon, NY 12508 | 2018-10-30 |
| CHILL WINE BAR | Marcillac Inc | 173 Main Street, Beacon, NY 12508 | 2018-09-28 |
| BJ'S RESTAURANT | Barbara Sims | 213 Main Street, Beacon, NY 12508 | 2018-08-06 |
| ZORA DORA'S | Zoradora LLC | 201 Main Street, Beacon, NY 12508 | 2018-05-10 |
| POPPYS | Beaconite Inc | 184 Main Street, Beacon, NY 12508 | 2016-01-22 |
| SCHOOL OF JELLYFISH | Lily Zand | 183 Main Street, Beacon, NY 12508 | 2013-10-28 |
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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).