Latitude 44 Bistro (Health Operation# 797677) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is November 1, 2018.
| NYS Health Operation ID | 797677 |
| Operation Name | Latitude 44 Bistro |
| Food Service Description | Food Service Establishment - Restaurant/Catering Operation |
| Facility Address |
5131 U.S. Avenue Plattsburgh NY 12901 |
| Municipality | PLATTSBURGH |
| County | CLINTON |
| Permitted Operator Name | David Allen |
| Permit Expiration Date | 12/31/2019 |
| Local Health Department | Clinton County |
| NYSDOH Gazetteer | 090101 |
| Date: 2018-11-01 | Type: Inspection |
Violations:
1 critical,
3 noncritical |
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Item 1B (Critical): Water/ice: unsafe, unapproved sources, cross connections Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions 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: Comment: A large 3 gallon pot of veal base stock was found in walkin cooler with a temperature of 145F. Upon interview with food service staff, it was learned stock was going to be broken down into smaller portions and used in various menu items when prep cook comes in within the next hour. Inspector discussed cooling requirements (120F to 70F in two hours; 70F to 45F in four hours) with food workers and an ice bat was submerged into product despite the fact the large mass would likely be portioned down within the two hour time limit when it reaches 120F. In addition to cooling, inspector also discussed the following issues with food worker: 1. use of food probe thermometer to ensure proper cooking, reheating, hot and cold holding of food requiring time / temperature control for safety; 2. importance of handwashing and use of barrier when handling "ready to eat" food; 3. contamination of produce by polluted irrigation water; 4. importance of shell fish tags to identify polluted harvest locations. Items checked during inspection included: accuracy of metal stem food probe thermometer, proper hot and cold holding, proper concentration of sanitizer for wiping cloths, sanitizing by dishwasher, availability of handwashing in food prep area, use of barrier when handling "ready to eat" food, proper food storage and general sanitation. |
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| Date: 2018-04-19 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Comment: Facility looked clean and well organized, significant improvement since this inspector last visited the site. Items checked during inspection included: accuracy of food probe thermometer, proper hot and cold holding, availability of handwashing in food prep area and bathrooms, use of barrier or glove when handling "ready to eat" food, proper concentration of sanitizer for wiping cloths, proper heat sanitizing by dishwasher, proper food storage and general sanitation. Inspection occured at lunch time. Operator and line cook were busy preparing food. If unannounced inspection is a snap shot of current food service operations, this inspection indicated methodical food preparation procedures are followed and routine cleaning does occur. |
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| Date: 2017-11-01 | Type: Inspection |
Violations:
2 critical,
4 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 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Item 14A: Insects, rodents present 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: This is a grade "A" inspection. Please continue with fine payments. Thank you! |
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| Date: 2017-06-29 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin 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 11D: Non food contact surfaces of equipment not clean Comments: New floor in walk-in cooler, thank you! Please continue to make fine payments as per schedule. |
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| Date: 2016-09-20 | Type: Inspection |
Violations:
1 critical,
4 noncritical |
|
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). 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 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: Karen Noonan present at inspection also. Inspector to check on shielding of heat lamps. Walkin cooler very neat and organized especially raw meat products on its own set of shelving. Per operator Pest control comes monthly. No obvious evidence of pests. back storage area much improved and more organized. Dishwasher serviced regularly. Discussed ill food worker policy. |
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| Date: 2015-12-30 | Type: Re-Inspection |
Violations:
0 critical,
30 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11D: Non food contact surfaces of equipment not clean Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 14A: Insects, rodents present 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 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas Item 13B: Garbage storage areas not properly constructed or maintained, creating a nuisance Item 9D: Dressing rooms dirty, not provided, improperly located 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 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin 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: Facility has replaced all cutting boards and made some progress towards cleaning. this inspection is still unsatisfactory. Judy Ross, Sr.PHS was present as co-inspector. |
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| Date: 2015-12-22 | Type: Re-Inspection |
Violations:
3 critical,
23 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. Item 1D (Critical): Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) 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 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 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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
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| Street Address | 5131 U.S. AVENUE |
| City | Plattsburgh |
| State | NY |
| Zip | 12901 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| Michele's | Howard Fleisher | 5131 U.S. Avenue, Plattsburgh, NY 12901 | 2011-01-25 |
| Taj Mahal Indian Cuisine | Jay Bhasin | 5131 U.S. Avenue, Plattsburgh, NY 12901 | 2007-11-02 |
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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).