MAPLEVIEW RESTAURANT (Health Operation# 789773) 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 | 789773 |
| Operation Name | MAPLEVIEW RESTAURANT |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
2023 State Route 104 Parish NY 13131 |
| Municipality | PARISH |
| County | OSWEGO |
| Permitted Corporation Name | PARISH PETRO INC. |
| Permitted Operator Name | ADAM TEETER |
| Permit Expiration Date | 01/31/2020 |
| Local Health Department | Oswego County |
| NYSDOH Gazetteer | 376200 |
| Date: 2018-11-27 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Discussed reducing quantities of food being prepped for service in order to maintain proper cold holding temperatures. All food items that were checked for temperature were being hot and cold held at the proper temperatures. | ||
| Date: 2018-10-23 | 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 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 14A: Insects, rodents present 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: Discussed proper glove use while cracking raw eggs and avoiding contact with RTE food items. |
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| Date: 2018-01-23 | Type: 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 14A: Insects, rodents present Comments: All cold and hot holding temperatures adequate. Foods are cooked to proper temperatures and are monitored with a probe thermometer while cooking. Gloves are changed by the cook regularly. Discussed cooling methods with person in charge and all previous suggestions are being followed. Kitchen/equipment had just been cleaned the night before. Discussed rodent problem - facility needs to work on figuring out where rodents could be getting in to avoid anymore issues, but keep using the certified pest applicator. Discussed ill food worker policy & CIAA. |
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| Date: 2017-09-05 | Type: Inspection |
Violations:
3 critical,
8 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. 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 11D: Non food contact surfaces of equipment not clean 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 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin 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 8B: In use food dispensing utensils improperly stored Item 14A: Insects, rodents present Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Comments: Inspector discussed the fly problem with the person in charge and discussed the certified pesticide applicator they have come to facility. Also discussed their cooling procedures, and to make sure that items are not covered until they are cooled to 45 degrees F or below. Discussed ill food worker policy with person in charge. |
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| Date: 2017-03-23 | Type: Re-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: The inspector discussed proper cooling methods and temperatures with person in charge. HACCP will be scheduled for the meatloaf with person in charge. |
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| Date: 2017-01-12 | Type: Inspection |
Violations:
1 critical,
3 noncritical |
|
Item 3B (Critical): Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands. 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 8F: Improper thawing procedures used Comments: Discussed proper cooling of pork, meat loaf, and soup with person in charge. Potentially hazardous food requiring refrigeration is to be cooled by an adequate method so that every part of the product is reduced from 120'F to 70'F within two hours and to 45'F or below within four additional hours. Went over the employee illness policy with person and charge and the CIAA. All the cold holding and hot holding equipment seemed to be working properly to hold food at proper temperatures. |
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| Date: 2016-08-24 | Type: Inspection |
Violations:
1 critical,
0 noncritical |
|
Item 2B (Critical): Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between. Comments: Discussed the importance of eliminating cross contamination of raw meats and eggs with ready to eat foods. Discussed ill food worker policy and CIAA with manager and staff. Provided food temperature requirement chart and hand washing signs. Chlorine residual at KCWT was 0.04 mg/l informed manager who made adjustments to disinfection system, sampled collected 30 minutes later - 0.61 mg/l. Did not complete Sanitary Survey. |
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| Date: 2016-01-20 | Type: Inspection |
Violations:
0 critical,
3 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 8C: Improper use and storage of clean, sanitized equipment and utensils Comments: Discussing cooling of foods. |
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| Date: 2015-11-09 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: The purpose of this reinspection is to go over proper holding temperatures and proper methods of cooling and reheating. Operator will keep temperature charts for food on the line and salad bar. All cooks have been re-educated on proper cooling techniques. Met with three cooks and the manager to discuss these items. Handed out cooling information, temperature chart, chart with foodborne illness-causing organisms and food code (14-1). | ||
| Date: 2015-10-24 | Type: Inspection |
Violations:
3 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. 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. Comments: Temperature sensitive foods must be stored below the rim of the containers in the top part of the line cooling units. Food being cooled down must be labeled with the time and date the item was place in cold holding or when the food reaches 140 F, placed in shallow pans and stirred and temped throughout the cool down process. Inspection in response to complaint of tainted corn beef on a Rueben sandwich. Inspection of the meat used for making these sandwiches did not find any evidence of spoilage. 14 Rueben sandwiches were served the same day as the complainant ate the alleged tainted meat sandwich. No one else who ate a Rueben sandwich complained or told the restaurant staff that they were eating tainted meat. The meat is placed in serving size plastic bags after sliced from the roast and frozen. The individual bags are thawed on the day of use. |
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| Date: 2015-09-23 | Type: Inspection |
Violations:
1 critical,
1 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. 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: Operator plans on installing hand wash sink next to two bay sink in kitchen. |
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| Date: 2015-01-13 | Type: Inspection |
Violations:
2 critical,
2 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. 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 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) Comments: The glass door on the cooler holding milk and other beverages at the salad bar is cracked. Per manager a new door is on order. One of the gaskets on the freezer across from the deep fryers is ripped, separated from door and dirty. Per manager, a new gasket for this door is on order. |
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| Date: 2014-08-19 | Type: Inspection |
Violations:
2 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 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 Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Comments: Discussed cooling of foods. Discussed odor in entryway. Operator will contact septic company look into cause of odor issue. |
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| Date: 2014-01-14 | Type: Inspection |
Violations:
2 critical,
2 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. |
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| Department of State (DOS) ID | 4169809 |
| Entity Name | PARISH PETRO INC. |
| Initial DOS Filing Date | 2011-11-28 |
| Entity Type | DOMESTIC BUSINESS CORPORATION |
| DOS Process Name | PARISH PETRO INC. |
| DOS Process Address |
2 Coach Side Lane Pittsford NEW YORK 14534 |
| Location Name | PREETMOHINDER S BAIDWAN |
| Location Address |
2 Coach Side Lane Pittsford NEW YORK 14534 |
| Street Address | 2023 STATE ROUTE 104 |
| City | PARISH |
| State | NY |
| Zip | 13131 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| SUN-UP AUTO TRUCK PLAZA | Ezze Auto/truck Stop · North Shore Oil Co. | 2023 State Route 104, Parish, NY 13131 | 2011-10-24 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| HAPPY VALLEY INN | Happy Valley Inc | 1628 Route 69, Parish, NY 13131 | 2018-12-11 |
| GRISTMILL RESTAURANT | David A. Chapman | 3039 County Route 26, Parish, NY 13131 | 2018-12-05 |
| APW ELEMENTARY SCHOOL | Altmar Elementary School · Apw Central School District | 640 County Route 22, Parish, NY 13131 | 2018-12-03 |
| APW JR/SR HIGH SCHOOL | Altmar Elementary School · Apw Central School District | 639 County Route 22, Parish, NY 13131 | 2018-12-03 |
| SENIOR NUTRITION - PARISH (NEW HOPE) | Backstreet Books and Bistro · Oswego County Opportunities | 814 Rider Street, Parish, NY 13131 | 2018-11-13 |
| REBEL'S SPORTS BOOSTERS FOOD BLDGS | Rebel's Sports Boosters | 639 County Route 22, Parish, NY 13131 | 2018-10-19 |
| DUNKIN DONUTS-PARISH | Oswego Foodservice Group LLC | 2877 Main Street, Parish, NY 13131 | 2018-09-18 |
| APW JR/SR HIGH SCHOOL / SED | Altmar Elementary School · Apw Central School District | 639 County Route 22, Parish, NY 13131 | 2018-07-13 |
| LLOYD'S PLACE OF COLOSSE | Lloyd's Place · Janice M. Rood | 2650 Us Route 11, Parish, NY 13131 | 2018-05-23 |
| HAPPY CAMPER CAFE | Sheila Dayger | 132 Crim Road, Parish, NY 13131 | 2018-05-18 |
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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).