FIESTA MEXICAN RESTAURANT (Health Operation# 807145) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is June 27, 2018.
| NYS Health Operation ID | 807145 |
| Operation Name | FIESTA MEXICAN RESTAURANT |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
19 Clinton Plaza Oneonta NY 13820 |
| Municipality | ONEONTA |
| County | OTSEGO |
| Permitted Corporation Name | SUE GAR, LLC |
| Permitted Operator Name | Suzanne Garcia |
| Permit Expiration Date | 07/06/2020 |
| Local Health Department | Oneonta District Office |
| NYSDOH Gazetteer | 380100 |
| Date: 2018-06-27 | Type: Inspection |
Violations:
1 critical,
3 noncritical |
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Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained 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 Comments: Temperatures adequate throughout. Chicken in prep station near far wall temped 33 degrees; hot held ground beef/chicken/beans temped 200 degrees; chopped tomatoes temped 34 degrees prep station near door; rice in back fridge temped at 42 degrees. Rice in walk in temped 43 degrees. Gloves, probe thermometer available. |
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| Date: 2017-10-12 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Critical items have all been addressed in the time since the last inspection. Their probe thermometer read 167 to 168 degrees F where the Inspectors digital thermometer read 168.8 degrees F. Rice stored in the Walk-In Cooler was measured to e between 41 to 42 degrees F along with some ground beef and shredded chicken. Food items in the two door Display Cooler were measured to be about 38 degrees F, and this unit now appears to be functioning properly. Hot held items were measured to be above 165 degrees F. There was no 5 gallon container of soup/chicken stock stored in the Walk-In Cooler at the time of this inspection. The cilantro was being sorted by the food worker at the time of the previous inspection and any unacceptable leaves discarded. According to the operator and Sarah, the cilantro was going to be washed before serving it to the public. Hot sauce containing garlic is being held in the Walk-In Cooler and portions brought out only when it will be added to the shredded chicken and cooked together on the stove. There is no intention of holding this garlic containing hot sauce at room temperature. Items hot held in the the steam table have all been previously heated to 165 degrees F and then hot held on the steam table. No cooking is taking place at the steam table, according to both operators. Reminded the operator that foods that were previously cooked must be reheated to at least 165 degrees F before they can be served as a hot food item. Mechanical dish washer had a final rinse chlorine residual of about 100 ppm. Permit on display at the bar has an expiration date of July 2016. instead of the expiration date on the most current permit of July 2018. Mentioned to one of the operators, Sarah, that they need to obtain a copy of the current Permit and display it in the same place as the old one. Report e-mailed. | ||
| Date: 2017-01-31 | Type: Inspection |
Violations:
12 critical,
19 noncritical |
|
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 7A (Critical): All poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165°F or above. 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 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 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). 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 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 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas 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 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans 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 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Item 8C: Improper use and storage of clean, sanitized equipment and utensils Item 16: Miscellaneous, Economic Violation, Choking Poster, Training. |
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| Date: 2016-07-21 | Type: Inspection |
Violations:
1 critical,
5 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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Comments: Temperatures taken of food items and in refrigeration were found to be acceptable unless otherwise noted. |
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| Date: 2015-12-04 | Type: Inspection |
Violations:
2 critical,
5 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 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded 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 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: Discussed deficiencies with the owner and the proper use of disposable gloves. The following temperatures were recorded (degrees F): Upper compartment Bain Marie- Cooked Shredded Chicken - 40.7, Chorizo - 40.2, Raw Beef Strips - 35.8; Walk-In Cooler - Tray of Cooked Shredded Chicken - 41.6, Tray of Cooked Ground Beef - 41.4 to 42.2; Steam Table - Ground Beef - 154.7, Chicken Breast in Broth - 148.0 to 148.5. The Final Rinse on the Mechanical Dish Washer had a chlorine residual of 100 ppm and the Fire Suppression System on the Ventilation Hood was inspected in September 2015. Report e-mailed. |
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| Date: 2015-02-19 | Type: Inspection |
Violations:
1 critical,
6 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 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded |
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| Street Address | 19 CLINTON PLAZA |
| City | ONEONTA |
| State | NY |
| Zip | 13820 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| FIESTA MEXICAN GRILL | 19 Clinton Plaza, Oneonta, NY 13820 | 2012-01-30 | |
| BELLA POCKETS | Bella Pockets, LLC | 19 Clinton Plaza, Oneonta, NY 13820 | 2009-02-26 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| THE RED JUG PUB | Red-one, Inc. | 195 Main Street, Oneonta, NY 13820 | 2018-12-04 |
| 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 |
| SUBWAY | Wrqsr Oneonta Main Street, LLC | 192 Main Street, Oneonta, NY 13820 | 2018-06-27 |
| LATTE LOUNGE | Zummo & Zummo LLC | 196 Main Street, Oneonta, NY 13820 | 2018-06-27 |
| TINO'S ONEONTA PIZZERIA, INC. | Agatino Garufi | 180 Main Street, Oneonta, NY 13820 | 2018-06-27 |
| TIGER ASIAN CUISINE | 195 Whz Main Street Corp. | 195 Main Street, Oneonta, NY 13820 | 2018-06-27 |
| MEXICAN JAMAICAN DINER | William Stone | 160 Main Street, Oneonta, NY 13820 | 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).